Al Pastor Chicken Tacos with Pineapple Salsa

Inspired by the classic, this Al Pastor Chicken features tender chicken marinated in a vibrant adobo, seared to perfection, and served in warm tortillas with a fresh, bright pineapple salsa.

Prep 25 min · Cook 20 min · Serves 4

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 2 tbsp Achiote paste
• 1 tbsp Chipotle in adobo sauce
• 1 cup Orange juice
• 3 cloves Garlic
• 1 tsp Cumin
• 1 cup Pineapple, fresh
• 0.25 cup Red onion
• 0.5 cup Cilantro
• 1 Lime
• 12 Corn tortillas
• Salt
• Black pepper

Instructions

In a bowl, combine achiote paste, chipotle, orange juice, minced garlic, cumin, salt, and pepper. Add chicken pieces and marinate for at least 20 minutes (or up to 4 hours in the refrigerator).

Prepare the pineapple salsa: In a separate bowl, combine diced pineapple, red onion, chopped cilantro, and lime juice. Season with salt to taste and set aside.

Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and slightly charred.

Warm the corn tortillas according to package directions.

Assemble tacos: Fill warm tortillas with the cooked Al Pastor chicken, then top generously with the pineapple salsa.

Garnish with extra cilantro if desired and serve immediately.