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If you crave vibrant and delicious street food at home, these grilled tacos bring the bold taste of classic Tacos Al Pastor right to your backyard. By marinating chicken in achiote, chipotle, and pineapple then grilling it over high heat, you get sweet smoky flavors with tender meat and caramelized fruit that everyone will love.
I first made these for a summer birthday and my family has asked for them every sunny weekend since. That bit of extra time grilling the pineapple really makes the difference.
Ingredients
- Achiote paste: adds bold earthy color and classic flavor look for a brick red block in Latin markets
- Chipotle puree: gives smoky heat use canned chipotles in adobo and blend for best results
- Pineapple juice: brings brightness and sweetness choose 100 percent juice for the most vibrant flavor
- Apple cider vinegar: balances the richness and rounds out the tang check the label for no added sugar
- Dried oregano: lifts the marinade with herbal notes Mexican oregano has more citrusty flavor if you spot it
- Ground cumin: brings zing and depth always buy cumin seeds and toast if you have the time
- Garlic clove: provides savoriness fresh peeled is best but frozen works in a pinch
- Boneless chicken thighs: stay juicy on the grill and soak up plenty of flavor choose thighs with a healthy pink color and minimal "solution added"
- Corn tortillas: are the traditional base opt for stone ground for the best texture
- Fresh pineapple: caramelizes beautifully on the grill pick one that smells fragrant at the base and yields slightly to pressure
- Medium onion: adds crunch and bite look for firm and shiny bulbs
- Chopped cilantro: gives brightness only buy bright green bunches without wilt
- Shredded cabbage: creates refreshing crunch go for tightly packed heads
- Salsa: adds zing use homemade or your favorite store-bought jar
- Oil: helps prevent sticking choose high heat oil like canola or avocado
- Salt: brings everything together always taste as you go
Step-by-Step Instructions
- Make the Marinade:
- Add achiote paste chipotle puree pineapple juice apple cider vinegar oregano cumin and garlic to your blender or food processor. Blend until everything is completely smooth and bright orange. This is your flavorful marinade.
- Marinate the Chicken:
- Place chicken thighs in a shallow dish or gallon bag and pour over the marinade. Turn each piece so all sides are covered. Marinate in the fridge for at least 30 minutes and up to overnight. The longer you wait the deeper the flavor.
- Grill the Pineapple:
- While the chicken is marinating slice your pineapple into thick rings. Lay directly on hot grill grates and cook until deeply marked and caramelized about three to five minutes per side. Let cool then dice into small pieces.
- Cook the Chicken:
- Brush your grill grates with oil then grill the marinated chicken over high heat. Flip and rotate the pieces often until grill marked and cooked through to 165 degrees inside about ten to twelve minutes. Let rest before slicing.
- Warm the Tortillas:
- Place corn tortillas on a hot griddle or flat skillet until soft and just starting to puff. Flip halfway through for even heating. Keep covered with a towel to stay warm.
- Build the Tacos:
- Fill each tortilla with a generous layer of sliced grilled chicken. Add grilled diced pineapple shredded cabbage salsa chopped cilantro and chopped onions. Finish with a sprinkle of salt if needed.
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My favorite addition is grilled pineapple The fruit turns almost candy sweet on the grill and my son always sneaks extra pieces while we build our tacos together It reminds me of our family trips to Mexico where fire grilled pineapple is served right from the spit with every taco
Storage Tips
Leftover grilled chicken and pineapple will keep well in an airtight container in the refrigerator for up to three days. Store tortillas separately wrapped in a towel or foil so they do not dry out. If you need to freeze the meat and pineapple for later let them cool fully first then pack tightly in freezer bags pressing out as much air as you can.
Ingredient Substitutions
If you cannot find achiote paste try a mix of paprika garlic and a splash of orange juice for color and flavor depth. Chicken breast can be used instead of thighs but be careful not to overcook for maximum juiciness. For a vegetarian version swap in portobello mushrooms or grilled jackfruit which do a great job soaking up all that smoky marinade.
Serving Suggestions
Serve these tacos as part of a taco bar with plenty of fresh toppings like pickled onions lime wedges cotija cheese and spicy hot sauce. They also pair beautifully with Mexican rice charro beans or crisp grilled corn for a complete spread. For a fun twist add a pitcher of agua fresca or homemade margaritas to keep things festive.
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Cultural Context
Tacos Al Pastor originated in central Mexico as a delicious product of Lebanese influence and local flavors. Traditionally the pork is cooked on a vertical spit known as a trompo but home cooks have adapted it to grills and ovens everywhere. Bringing this tradition to your table lets you taste history in every bite while making memories in your backyard.
Recipe FAQs
- → Can I use pork instead of chicken for al pastor?
Absolutely. Pork shoulder or pork loin works great, just adjust grilling time as pork may take longer to cook through than chicken thighs.
- → How do I get the best flavor from the marinade?
Let the chicken sit in the marinade for at least 30 minutes, if not longer. Longer marinating brings deeper flavor and more tenderness.
- → Is grilling pineapple necessary?
Grilling the pineapple caramelizes its sugars and adds smokiness, which pairs beautifully with the marinated chicken. It's worth the step!
- → What toppings work best for these tacos?
Try chopped onion, cilantro, cabbage, salsa, and a squeeze of lime for brightness and crunch. Mix and match based on your preference.
- → How do I prevent the chicken from drying out?
Cook the chicken on medium-high heat, flip often, and remove as soon as it reaches 165°F. Let it rest before slicing to keep juices in.