Description

These Savory Chicken Al Pastor Tacos with a Sweet Pineapple Twist combine tender, marinated chicken pieces cooked to perfection and topped with fresh pineapple, cilantro, and lime juice for a vibrant and delicious meal. Perfect for a quick weeknight dinner or a casual gathering, these tacos offer a delightful balance of smoky spices and fruity sweetness wrapped in warm tortillas.

Ingredients

Scale

Chicken and Marinade

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground oregano
1/4 teaspoon cinnamon
Salt and pepper to taste

Toppings

1 medium red onion (thinly sliced)
1/4 cup cilantro (chopped)
1 cup fresh pineapple (diced)
2 tablespoons lime juice (freshly squeezed)
1/2 cup pineapple juice

Others

8 tortillas (corn or flour)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a mixing bowl, combine olive oil, chili powder, ground cumin, paprika, garlic powder, ground oregano, cinnamon, salt, and pepper. Stir well to create a flavorful marinade that will tenderize and spice the chicken.
Marinate the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces. Place them in the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the spices.
Cook the Chicken: Heat a non-stick skillet over medium-high heat. Add the marinated chicken pieces and cook for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned on the outside.
Prepare the Toppings: While the chicken cooks, thinly slice the red onion and chop the cilantro. Dice the fresh pineapple to ensure fresh and sweet toppings for the tacos.
Warm the Tortillas: Warm the tortillas either in another pan over low heat for a minute or two on each side or in a microwave wrapped in a damp paper towel until pliable and warm.
Assemble the Tacos: Place a portion of the cooked chicken on each warm tortilla. Top with red onion slices, diced pineapple, chopped cilantro, and drizzle with fresh lime juice for a bright, zesty finish.
Serve: Serve the tacos warm, optionally accompanied by lime wedges on the side to add extra tang as desired.

Notes

For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the marinade.
Use corn tortillas for a gluten-free option; flour tortillas offer a softer texture.
Marinating the chicken longer, up to 2 hours, will deepen the flavor.
Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
Serve with your favorite Mexican sides like rice, beans, or a fresh salad for a complete meal.