Equipment
Ingredients
Chicken & Fruit
- 1000 g boneless skinless chicken thighs, cut into 2.5cm/1 inch pieces
- 400 g fresh pineapple, peeled, cored, cut into 2.5cm/1 inch chunks
- 1 red onion, cut into 2.5cm/1 inch petals
Al Pastor Adobo
- 30 g dried guajillo chiles, stemmed and seeded
- 250 ml hot water, boiling
- 50 g achiote paste
- 40 g chipotle peppers in adobo
- 60 ml pineapple juice
- 60 ml white vinegar
- 4 garlic cloves
- 5 g ground cumin
- 2 g dried mexican oregano
- 10 g salt
Serving
- 12 corn tortillas, warmed
- cilantro, chopped
- lime wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 589 kcal
- Protein
- 33 g
- Carbohydrates
- 46 g
- Fat
- 30 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 1064 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 163 mg
- Potassium
- 644 mg
- Calcium
- 103 mg
- Iron
- 3.4 mg
- Magnesium
- 88 mg
- Phosphorus
- 462 mg
- Zinc
- 3.1 mg
- Vitamin A
- 1093 mcg
- Vitamin C
- 41 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.31 mg
- Niacin
- 9.0 mg
- Folate
- 28 mcg
- Water
- 273 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the stemmed and seeded guajillo chiles in a bowl and cover with boiling water. Let soak for 15-20 minutes until soft and pliable.
Drain the chiles. In a blender, combine rehydrated chiles, achiote paste, chipotles, pineapple juice, vinegar, garlic, cumin, oregano, and salt. Blend on high until completely smooth.
Place chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate for at least 2 hours, but no more than 6 hours to prevent the texture from becoming mushy due to the pineapple enzymes.
Thread the marinated chicken onto skewers, alternating with chunks of fresh pineapple and red onion petals. Do not pack the skewers too tightly; leave a little space for heat circulation.
Preheat your grill to medium-high heat (approx. 200°C/400°F). If using charcoal, bank coals to one side for a two-zone fire.
Grill the skewers over direct heat, turning every 2-3 minutes. Cook until the chicken is charred on the edges and the internal temperature reaches 74°C (165°F), about 10-12 minutes total.
Remove skewers from the grill and let rest for 5 minutes. Serve hot with warmed tortillas, chopped cilantro, diced onions, and lime wedges.
Chef's Notes
- Authentic Al Pastor is cooked on a vertical spit (trompo). This skewer method replicates the char and layering of flavors without the specialized equipment.
- For extra vibrant color, ensure your achiote paste is high quality. It acts as the primary coloring agent.
- Always wash hands and surfaces thoroughly after handling raw chicken to prevent cross-contamination.
Storage
Refrigerator: 3 days — Remove from skewers and store in an airtight container.
Freezer: 2 months — Freezing cooked pineapple may alter texture upon thawing.
Reheating: Reheat in a skillet over medium heat or under a broiler to crisp the edges.
Troubleshooting
Chicken texture is mushy or mealy
Cause: Marinated too long; pineapple enzymes broke down the proteins excessively
Fix: Cannot be fixed; safe to eat but texture is compromised. Chop finely and fry until crisp for tacos.
Prevention: Limit marination time to 4-6 hours maximum
Bamboo skewers burned/disintegrated
Cause: Skewers were not soaked long enough or exposed to too high heat
Fix: Use tongs to carefully handle the meat if handles break off
Prevention: Soak skewers for at least 30 minutes; use a foil shield on the grill grate for the handles
Cultural Context
Al Pastor is a Mexican adaptation of Shawarma, brought to Mexico by Lebanese immigrants. While the original used lamb and middle eastern spices, the Mexican evolution adopted pork (or chicken), guajillo chiles, achiote, and the indigenous pineapple.
