Ingredients
Marinade
- 2 ancho peppers (or 1 tablespoon ancho powder)
- 2 guajillo peppers (or 1 tablespoon guajillo powder)
- 2 dried chiles de arbol (optional, or ½-1 teaspoon chile de arbol powder or cayenne)
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, chopped
- 1/3 cup crushed pineapple (or pineapple juice)
- 2 tablespoons chipotle sauce
- 2 tablespoons achiote paste
- Juice from 1 large orange (about 1/3 cup)
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt, or more to taste
Main
- 3 pounds boneless chicken thighs
- ½ pineapple, peeled, cored, and cut into 2 large pieces for grilling (or chopped for pan cooking)
- Vegetable oil, as needed
- 16-20 corn tortillas, warmed
For Serving
- Diced jalapeño
- Diced pineapple (grilled is recommended)
- Diced tomato
- Chopped cilantro
- Lime wedges
- Spicy chili flakes
- Hot sauce
Instructions
- Prepare the dried peppers: Dry toast the ancho, guajillo, and chiles de arbol on each side in a hot pan until fragrant and oils release, about a couple of minutes per side. Remove from heat, cool, then remove stems and seeds. Soak the peppers in hot water for 20 minutes to rehydrate, then drain.
- Make the marinade: Add the rehydrated peppers (or chili powders if used) to a large food processor. Add chopped onion, garlic, crushed pineapple, chipotle sauce, achiote paste, orange juice, apple cider vinegar, brown sugar, Mexican oregano, cumin, and salt. Process until the mixture is smooth. Reserve ½ cup of this marinade for later use if desired.
- Marinate the chicken: Place the boneless chicken thighs in a large bowl and cover them evenly with the remaining marinade. Cover the bowl and refrigerate for 2 hours to allow flavors to penetrate.
- Cooking option 1 – Grilling: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Shake off excess marinade from the chicken and grill the thighs for 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C) and develop a nice crusty char.
- Grill the pineapple: Lightly oil the pineapple pieces and grill for 1-2 minutes per side until lightly charred.
- Serve grilled version: Slice chicken and pineapple into bite-sized pieces and serve over warm corn tortillas. Alternatively, add the chopped chicken and pineapple to a lightly oiled pan along with the reserved marinade and heat through for 10 minutes, stirring occasionally for added flavor.
- Cooking option 2 – Pan/Stovetop: Heat 1 tablespoon of vegetable oil in a large pan or pot over medium-high heat. Shake off excess marinade from the chicken and cook in batches if needed, 6-7 minutes per side, until cooked through and reaching 165°F (74°C), getting a charred crust.
- Finish in the pan: Remove cooked chicken, slice into bite-sized pieces, then return to the pan. Add chopped pineapple and the reserved marinade. Stir and reduce heat to medium, simmering for 10 minutes to meld flavors and cook the marinade, stirring occasionally.
- Serve pan-cooked version: Serve the chicken and pineapple mixture over warmed corn tortillas.
- Garnish and enjoy: Top tacos with diced jalapeño, pineapple, tomato, chopped cilantro, lime wedges, spicy chili flakes, and your favorite hot sauce.
Notes
- To adjust spiciness, vary the amount of chiles de arbol or cayenne used.
- If dried peppers are unavailable, substitute with the corresponding chili powders as indicated.
- Marinating for at least 2 hours is recommended; longer marinating will deepen flavors.
- For a juicier texture, grilling adds a smoky char, but stovetop cooking is a great alternative.
- Using fresh pineapple adds sweetness and tenderizes the meat, essential for authentic al pastor flavor.
- Always cook chicken to an internal temperature of 165°F (74°C) for safety.
- Warm the corn tortillas before serving to enhance softness and flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
