Zesty Pineapple Al Pastor Chicken

Grilled Chicken Al Pastor is an effortless and incredibly flavorful Chipotle copycat recipe that brings restaurant-quality taste directly to your kitchen. With a bold, spicy marinade and a perfect grilled char, this dish is designed for maximum flavor with minimal effort. You’ll only need about 22 minutes of hands-on time to create a meal that’s perfect for tacos, bowls, burritos, or salads. Get ready to add this easy grilled chicken recipe to your regular rotation!

Mastering the Flavor: Key Ingredients and Smart Substitutions

Above, you’ll find a visual guide to all the ingredients needed for this mouthwatering recipe, making your shopping list a breeze. Below, I’ll provide detailed notes on specific ingredients to ensure your Grilled Chicken Al Pastor is perfect every time. For the precise measurements and the complete recipe, please refer to the recipe card at the bottom of this page.

• Chipotle Peppers in Adobo Sauce: These smoky, spicy peppers are a cornerstone of the al pastor marinade. You’ll typically find them in a can in the Hispanic foods aisle or alongside other canned chilies at your local grocery store. We’ll be using the entire can to infuse our marinade with a rich, deep flavor and a pleasant heat. Don’t skip these; they are essential for that characteristic al pastor taste.
• Ground Annatto (Achiote Powder): This vibrant red-orange spice, derived from achiote tree seeds, offers a mild, earthy flavor profile with subtle peppery and nutty undertones. Beyond its unique taste, annatto is prized for imparting a beautiful, authentic color to al pastor. It harmonizes wonderfully with garlic and cumin, making it a crucial component of our seasoning blend. While readily available on Amazon, you might also discover it in specialty Hispanic markets. If ground annatto proves elusive, smoked paprika makes an excellent substitute, lending a similar smoky depth and color, albeit with a slightly different flavor nuance.
• Boneless, Skinless Chicken Thighs: Just like your favorite Chipotle order, this recipe truly shines with the use of chicken thighs. Their higher fat content ensures the chicken remains incredibly juicy and tender even after grilling, absorbing the marinade’s flavors beautifully. If you’re seeking a leaner protein option, boneless, skinless chicken breasts can certainly be used. For breasts, consider pounding them slightly to an even thickness to ensure uniform cooking and prevent drying out.
• Pineapple Juice: This is a secret weapon in al pastor, providing natural sweetness and, more importantly, enzymes that help tenderize the chicken. Canned pineapple juice works perfectly.
• Apple Cider Vinegar & Lime Juice: These acidic components brighten the marinade’s flavors, adding tang and balancing the richness of the chipotles. Freshly squeezed lime juice is always preferred for its vibrant aroma.
• Avocado Oil: A neutral oil like avocado oil is excellent for marinades as it has a high smoke point, ideal for grilling, and won’t overpower the other flavors. Olive oil can also be used.
• Fresh Cilantro: Adds a burst of fresh, herbaceous flavor that is characteristic of Mexican cuisine.
• Spices (Coriander, Cumin, Garlic Powder, Dried Oregano, Salt): These pantry staples create the aromatic foundation of our al pastor seasoning. If you can find Mexican oregano, it offers a more authentic flavor profile than Mediterranean oregano, with citrusy and earthy notes.

Crafting Your Grilled Chicken Al Pastor: Step-by-Step Guide

To ensure your success in recreating this fantastic recipe at home, I’ve included detailed step-by-step photos below. For the comprehensive, detailed recipe instructions, along with a helpful video demonstration, please scroll down to the recipe card located at the very end of this post.

1. Prepare the Al Pastor Marinade: Begin by combining all the marinade ingredients in a blender. This includes the entire can of chipotle peppers in adobo sauce, avocado oil, ground annatto (or paprika), ground coriander, ground cumin, garlic powder, dried oregano, salt, pineapple juice, lime juice, and fresh cilantro. Blend until the mixture is completely smooth and vibrant. The smoother the marinade, the better it will adhere to the chicken, ensuring maximum flavor penetration.
2. Marinate the Chicken: Place your boneless, skinless chicken thighs in a large zipper-lock bag or a non-reactive bowl. Pour the freshly blended al pastor marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken to guarantee every surface is saturated with flavor. Seal the bag or cover the bowl and refrigerate for a minimum of 2 hours. For the most intense flavor, I highly recommend marinating for up to 10 hours, allowing the chicken to truly soak up all those incredible notes. This extended marination time is key to developing that authentic al pastor depth.
3. Preheat and Grill: Preheat your grill to a medium-high heat, aiming for a temperature around 400°F (200°C). While the grill heats, prepare your pineapple by removing the top, bottom, and skin, then slicing it into 1-inch thick rounds. This grilling process will caramelize the pineapple, enhancing its sweetness and creating a perfect counterpoint to the spicy chicken.
4. Grill Chicken and Pineapple: Carefully remove the chicken from the marinade using tongs, allowing any excess marinade to drip off. Place the chicken thighs directly on the hot grill grates. If there’s any remaining marinade in the bag, you can pour it over the chicken on the grill to add an extra layer of flavor. Grill the chicken for 5-6 minutes per side, or until it develops beautiful char marks and reaches an internal temperature of 160°F (71°C). At the same time, add the pineapple slices to the grill, cooking them for 3-5 minutes per side until they soften slightly and show appealing grill marks.
5. Rest and Serve: Once the chicken reaches 160°F (71°C) internally, remove it from the grill and let it rest on a cutting board for at least 5 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, ensuring the chicken remains incredibly tender and moist. The internal temperature will continue to rise by a few degrees during this time. After resting, slice or dice both the chicken and the grilled pineapple. Serve immediately in warm tortillas for authentic tacos or burritos, or pile them high over a bed of rice in a vibrant bowl.

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Grilled Chicken Al Pastor

This Grilled Chicken Al Pastor recipe is a must-try chicken dish that’s packed with flavor! Made with a bold, spicy marinade and perfectly grilled, it’s a simple way to bring Chipotle-style flavor to your own kitchen. Whether you serve it in tacos, bowls, or burritos, this easy grilled chicken recipe is one you’ll want to make on repeat!

Servings:
4 servings

Prep Time:
10 mins

Cook Time:
12 mins

Total Time:
22 mins

Author:
Whitney Bond

Course:
Main Course

Cuisine:
Mexican

Diet:
Gluten Free

Video Guide

Watch the full recipe video here: Chicken Al Pastor Video

Ingredients

• 7 ounce can chipotles in adobo sauce
• 3 tablespoons avocado oil
• 1 tablespoon ground annatto, or paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano, Mexican oregano if available
• 1 teaspoon salt
• ½ cup canned pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons apple cider vinegar, or white vinegar
• ¼ cup fresh cilantro
• 2 pounds boneless, skinless chicken thighs
• 1 pineapple

Equipment

• Blender
• Grill or large cast-iron skillet
• Large zipper-lock bag or mixing bowl
• Meat thermometer

Instructions

1. Add the entire can of chipotles in adobo sauce to a blender with the avocado oil, annatto, coriander, cumin, garlic powder, dried oregano, salt, pineapple juice, lime juice, apple cider vinegar, and cilantro. Blend until smooth.
2. Pour the marinade over the chicken thighs in a large zipper bag or bowl. Toss until they’re fully coated in the marinade. Place in the refrigerator for at least 2 hours, or up to 10 hours for maximum flavor.
3. Preheat a grill to medium-high heat, around 400°F (200°C).
4. Remove the top, bottom, and skins from the pineapple. Slice the pineapple into 1-inch thick rounds.
5. Use tongs to remove the chicken from the marinade and place it on the grill. If there is any leftover marinade in the bag, you can pour it over the chicken on the grill. Grill for 5-6 minutes per side. Add the pineapple slices to the grill and cook for 3-5 minutes per side, or until caramelized.
6. Remove the chicken from the grill when the internal temperature reaches 160°F (71°C) and let it rest on a cutting board for 5 minutes. The temperature will continue to rise to a safe 165°F (74°C) as it rests, ensuring juicy and tender chicken.
7. Slice or dice the chicken and pineapple. Serve them hot in tortillas for tacos or burritos, or on top of cilantro lime rice in a bowl for a complete meal.

Chef’s Notes & Tips

• Storage & Reheating: Leftover Grilled Chicken Al Pastor should be stored in an airtight container in the refrigerator and is best enjoyed within 5 days. It reheats beautifully in a skillet or microwave, or you can even enjoy it cold in salads or wraps.
• Dietary Information: This recipe is naturally both gluten-free and dairy-free, making it a fantastic option for those with specific dietary needs or preferences.
• No Grill? No Problem! If you don’t have access to a grill, you can easily cook the chicken on a sheet pan in the oven. Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet and roast for approximately 25 minutes, or until the internal temperature reaches 160°F (71°C). You can also roast the pineapple slices alongside the chicken. While you won’t get the same charred marks as on a grill, roasting will enhance their natural sweetness, making them a delicious topping.
• Simplify with Seasoning Blend: If you find yourself making this recipe frequently (which I promise you will!), streamline your prep by mixing up my homemade al pastor seasoning blend in advance. You can then use 4 tablespoons of this pre-mixed seasoning to replace all the individual dry spices listed in the marinade recipe, saving you time and effort.

Nutrition Facts (per serving)

(Approximate values, calculated based on ingredients)

• Calories: 543 kcal (27% DV)
• Carbohydrates: 45g (15% DV)
• Protein: 46g (92% DV)
• Fat: 21g (32% DV)
• Saturated Fat: 4g (20% DV)
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 11g
• Cholesterol: 215mg (72% DV)
• Sodium: 791mg (33% DV)
• Potassium: 921mg (26% DV)
• Fiber: 9g (36% DV)
• Sugar: 29g (32% DV)
• Vitamin A: 291mg (6% DV)
• Vitamin C: 114mg (138% DV)
• Calcium: 90mg (9% DV)
• Iron: 5mg (28% DV)

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