Chicken Al Pastor
A flavorful dish made with marinated chicken, pineapple, and spices, served in tortillas.
Equipment
- Grill or Skillet
- Mixing bowl
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground oregano
- ¼ teaspoon cinnamon
- ½ cup pineapple juice
- 1 tablespoon lime juice
For Serving
- 2 cups fresh pineapple, diced
- 1 small red onion, thinly sliced
- ¼ cup cilantro, chopped
- 1 piece lime, cut into wedges
- 4 pieces tortillas (corn or flour)
Instructions
- In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, oregano, cinnamon, salt, pepper, pineapple juice, and lime juice. Mix well.
- Add chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked.
- Remove chicken from heat and let it rest for a few minutes before slicing.
- Serve sliced chicken in tortillas, topped with fresh pineapple, red onion, and cilantro. Add lime wedges on the side.
Notes
You can adjust the spices according to your taste. Try adding jalapeños for a spicy kick.