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This easy chicken al pastor recipe combines juicy chicken thighs with a smoky-sweet marinade made with guajillo chiles, achiote, chipotle, citrus and pineapple. Everything roasts on one sheet pan before a quick broil creates caramelized, lightly charred edges. Serve it in warm tortillas, rice bowls, salads, quesadillas or any of your favorite Mexican-inspired meals.

A small plate is topped with chicken al pastor.

Table of Contents

Kellie’s Note
Let’s Taco Bout It

Chipotle giveth and Chipotle taketh away. Chicken al pastor has always been one of my favorite menu items, so seeing it disappear from the menu broke my heart. Since they can bring it back or take it away whenever they please, I moved on and created this homemade version. It has all the smoky, sweet and tangy flavor I love, and it always hits the spot.

This al pastor chicken is juicy, tender and loaded with flavor from guajillo chiles, achiote paste, chipotle peppers, pineapple juice, orange juice and warm spices. The marinade adds bold flavor while helping tenderize the chicken.

The cooking method could not be easier. The chicken and pineapple roast together on a sheet pan, then finish beneath the broiler for caramelized, lightly charred edges. It is an easy way to recreate the flavors of al pastor at home without a vertical spit or any special equipment.

Why You’ll Love This Chicken al Pastor

  • Bold flavor: Guajillo chiles, chipotle, achiote, citrus, garlic and pineapple create a smoky, sweet and tangy marinade.
  • Easy sheet-pan method: The oven and broiler do most of the work.
  • Great for meal prep: Marinate the chicken in advance and cook it when you are ready.
  • Versatile: Use it for tacos, burritos, rice bowls, salads, quesadillas or nachos.
  • Perfect for entertaining: Set out the chicken, tortillas and toppings for an easy taco bar.

What Is Chicken al Pastor?

Chicken al pastor is a variation of traditional pork al pastor. The chicken is marinated with dried chiles, achiote, citrus, spices and pineapple, then cooked over high heat until juicy with caramelized edges.

Traditional al pastor is cooked on a vertical spit called a trompo. This easy al pastor chicken recipe uses a sheet pan and broiler to create similar smoky, charred flavors at home with no special equipment required.

Chicken al Pastor Ingredients

  • Chicken thighs: Boneless, skinless chicken thighs stay juicy during roasting and broiling. Chicken breasts may be substituted, but they need a shorter marinating and cooking time.
  • Guajillo chiles: These dried chiles add mild heat with a fruity, earthy flavor. Look for them in the international aisle, at a Mexican grocery store or online.
  • Chipotle peppers: Chipotle peppers in adobo add smoky heat to the marinade.
  • Achiote paste: Achiote gives al pastor its earthy flavor and signature red-orange color. Brands vary in seasoning and saltiness, so check the label.
  • Pineapple juice: Pineapple juice adds sweetness and helps tenderize the chicken.
  • Fresh pineapple: Pineapple chunks roast alongside the chicken and become sweet and caramelized. Canned pineapple packed in juice may also be used if it is drained well.
  • Orange juice: Orange juice balances the smoky chiles with sweetness and acidity.
  • Apple cider vinegar: Vinegar adds tang and balances the pineapple and brown sugar.
  • Onion and garlic: These create the savory base of the marinade.
  • Cilantro: Fresh cilantro adds a bright, herbal flavor. If you do not care for cilantro, substitute parsley and add an extra squeeze of lime.
  • Brown sugar: Brown sugar rounds out the marinade and helps create caramelized edges.
  • Spices: Cumin, oregano, cayenne, salt and black pepper add warmth and depth.

For the complete list of quantities, see the recipe card below.

Chicken and pineapple are spread out on a baking sheet.

How to Make Chicken al Pastor

  1. Prepare the chicken. Pat the chicken thighs dry and place them in a zip-top bag or nonreactive container.
  2. Soften the chiles. Place the guajillo chiles in a bowl and cover them with boiling water. Soak for 3–5 minutes, or until softened, then drain.
  3. Blend the marinade. Add the softened chiles, achiote paste, chipotle, adobo sauce, onion, orange juice, pineapple juice, vinegar, olive oil, garlic, cilantro, cumin, brown sugar, oregano, salt, cayenne and black pepper to a blender. Blend until smooth.
  4. Reserve clean marinade. Transfer one-fourth of the marinade to a separate airtight container before the remaining marinade touches the raw chicken.
  5. Marinate the chicken. Pour the remaining marinade over the chicken. Press out the excess air, seal and refrigerate for at least 4 hours and up to 24 hours. For the best texture, aim for 4–12 hours.
  6. Prepare the oven. Preheat the oven to 400°F. Line a large rimmed sheet pan with foil and lightly coat it with cooking spray.
  7. Arrange the sheet pan. Remove the chicken from the bag and let the excess marinade drip away. Discard all marinade that touched the raw chicken. Arrange the chicken and pineapple chunks in a single layer on the pan.
  8. Bake the chicken. Brush the chicken and pineapple with some of the clean reserved marinade. Bake for 10 minutes.
  9. Flip and finish baking. Flip the chicken and pineapple, brush with more clean reserved marinade and bake for an additional 8-10 minutes, or until the chicken is nearly cooked through.
  10. Broil. Turn the oven to broil. Broil for 3–5 minutes, or until the edges are caramelized. Flip and broil the opposite side for another 3–4 minutes, watching closely to prevent burning.
  11. Check for doneness. The thickest part of the chicken should reach a final internal temperature of 165°F.
  12. Rest and chop. Let the chicken rest for 5 minutes, then roughly chop the chicken and roasted pineapple.
  13. Serve. Spoon the chicken and pineapple into warm tortillas and add your favorite toppings.
A sheet pan is topped with chopped chicken and pineapples.

Kellie’s Tips for the Best Chicken al Pastor

  • Cut the chicken and pineapple into similar-sized pieces. This makes the mixture easier to spoon into tortillas and bowls.
  • Drain off excess marinade. Too much liquid can cause the chicken to steam instead of roast.
  • Do not crowd the pan. Leave space around the chicken so the hot air can circulate. Use two sheet pans when doubling the recipe.
  • Reserve marinade first. Set aside the basting marinade before the rest touches the raw chicken.
  • Use only clean marinade for basting. Discard every drop of marinade that was in contact with raw poultry.
  • Watch the broiler closely. Pineapple and brown sugar caramelize quickly and can burn in a matter of moments.
  • Look for deeply browned edges. Al pastor should have caramelized spots and some light charring.
  • Use an instant-read thermometer. The thickest part of the chicken should reach a final temperature of 165°F.
  • Rest before chopping. Letting the chicken rest for 5 minutes helps it retain its juices.

Variations and Substitutions

  • Chicken breasts: Pound boneless, skinless chicken breasts to an even thickness. Marinate them for no more than 2–4 hours and begin checking for doneness earlier. Reduce or skip the final broiling time if they are becoming dry.
  • Canned pineapple: Use pineapple packed in juice rather than syrup. Drain it thoroughly so it roasts instead of steaming.
  • Guajillo chile powder: Substitute guajillo powder when whole dried chiles are unavailable.
  • Paprika substitute: In a pinch, replace each guajillo chile with approximately 2 teaspoons sweet paprika and 1/2 teaspoon smoked paprika. The flavor will be less fruity and complex.
  • Fresh oregano: Substitute dried oregano using half the amount.
  • Milder chicken: Omit the cayenne and reduce the chipotle pepper or adobo sauce.
  • Spicier chicken: Add another chipotle pepper or a small amount of chile de árbol.
  • Gluten-free: The chicken and marinade are naturally gluten-free, but check the labels on the achiote paste and chipotles. Serve with certified gluten-free corn tortillas.

Grilled Chicken al Pastor

  • Preheat the grill to medium-high heat and clean and oil the grates.
  • Remove the chicken from the marinade and discard the used marinade.
  • Grill the chicken until deeply browned on both sides and the thickest portion reaches 165°F.
  • Grill the pineapple separately until caramelized.
  • Rest the chicken for 5 minutes, then chop it and combine it with the grilled pineapple.

Skillet Chicken al Pastor

  • Heat a thin layer of neutral oil in a large cast-iron or heavy stainless-steel skillet over medium-high heat.
  • Remove the chicken from the marinade and let the excess drip away.
  • Cook the chicken in a single layer, working in batches so the pan does not become crowded.
  • Cook until the chicken is well browned and reaches 165°F in the thickest portion.
  • Cook the pineapple separately until caramelized.
  • Rest and chop the chicken, then combine it with the pineapple and a small amount of the clean reserved marinade.

What to Serve with Chicken al Pastor

Chicken al pastor is perfect for a build-your-own taco bar. Keep the toppings in separate bowls so everyone can assemble their own tacos.

Chicken al pastor is also delicious in:

  • Burritos
  • Burrito bowls
  • Quesadillas
  • Nachos
  • Taco salads
  • Tostadas
  • Grain bowls

Complete the meal with cilantro-lime rice, Mexican rice, black beans, pinto beans, Mexican street corn, grilled vegetables or a simple green salad.

How to Store Chicken al Pastor

Allow the chicken and pineapple to cool, then transfer them to an airtight container. Refrigerate for up to four days.

Store the tortillas, toppings and chicken separately. Assembled tacos will become soft and soggy in the refrigerator.

Can You Freeze Chicken al Pastor?

Yes. For the best texture, freeze the cooked chicken separately from the pineapple.

Allow the chicken to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to three months and thaw overnight in the refrigerator before reheating.

Frozen pineapple can become softer after thawing, so add freshly roasted or grilled pineapple when serving whenever possible.

How to Reheat Chicken al Pastor

For the best caramelized texture, reheat the chicken in a lightly oiled skillet over medium heat until hot and lightly crisp. Add a small splash of water or chicken broth if the chicken seems dry.

You can also reheat it:

  • In a 350°F oven for approximately 10 minutes
  • In a 400°F oven until heated through and lightly crisp
  • In the air fryer until hot
  • In the microwave in short intervals, although the chicken will not be as crisp

Reheated chicken should reach 165°F.

Jalapeno slices are placed next to a chicken taco.

Chicken Al Pastor Recipe

No ratings yet
By Kellie
Prep: 15 minutes
Cook: 45 minutes
Total: 5 hours
Servings: 8
Jalapeno slices are placed next to a chicken taco.
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This easy chicken al pastor recipe features juicy chicken thighs marinated with guajillo chiles, achiote, chipotle, citrus and pineapple. Roast everything on one sheet pan and finish it beneath the broiler for smoky, caramelized edges. Serve it in tacos, rice bowls, salads or quesadillas.

Equipment

  • 1 sheet pan
  • 1 chef's knife
  • 1 cutting board
  • 1 Zip top bag or non-reactive bowl
  • 1 blender or food processor
  • 1 kitchen tongs
  • 1 spatula

Ingredients 

For the Chicken and Marinade

  • 2 pounds boneless, skinless chicken thighs
  • 2 dried guajillo chiles, seeded and stemmed
  • 2 tablespoons achiote paste
  • 1 chipotle chile in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 onion, peeled and roughly chopped
  • 1/4 cup orange juice
  • 1/2 cup pineapple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 5 garlic cloves
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped fresh oregano or 1/2 tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 cups pineapple chunks, fresh or canned in juice and well drained

For Serving, as Desired

  • Warm corn tortillas
  • Avocado slices
  • Chopped red or white onion
  • Quick pickled red onions
  • Sliced jalapeño
  • Salsa
  • Pico de gallo
  • Sour cream or Mexican crema
  • Lime wedges
  • Crumbled Cotija cheese
  • Chopped cilantro

Instructions 

  • Pat the chicken dry and place it in a zip-top bag or nonreactive container.
  • Place the guajillo chiles in a bowl and cover with boiling water. Soak for 3–5 minutes, or until softened, then drain.
  • Add the chiles, achiote paste, chipotle, adobo sauce, onion, orange juice, pineapple juice, vinegar, olive oil, garlic, cilantro, cumin, brown sugar, oregano, salt, cayenne and black pepper to a blender. Blend until smooth.
  • Reserve one-fourth of the marinade in a separate airtight container before adding the remaining marinade to the chicken.
  • Pour the remaining marinade over the chicken. Seal and refrigerate for 4–24 hours. For the best texture, aim for 4–12 hours.
  • Preheat the oven to 400°F. Line a large rimmed sheet pan with foil and coat it lightly with cooking spray.
  • Remove the chicken from the bag and discard all marinade that touched the raw chicken.
  • Arrange the chicken and pineapple in a single layer on the prepared pan. Brush with some of the clean reserved marinade.
  • Bake for 10 minutes. Flip the chicken and pineapple, brush with more reserved marinade and bake for another 8-10 minutes, or until nearly cooked through.
  • Turn the oven to broil. Broil for 3–5 minutes, flip and broil the opposite side for 3–4 minutes, or until caramelized and lightly charred.
  • Check that the thickest part of the chicken has reached 165°F.
  • Rest for 5 minutes, then chop the chicken and pineapple.
  • Serve in warm tortillas with your desired toppings.

Notes

  • For the best flavor and texture, marinate the chicken for 4–12 hours. Do not marinate for more than 24 hours.
  • Reserve the basting marinade before the remaining marinade touches the raw chicken.
  • Discard all marinade that was in contact with raw poultry.
  • Fresh pineapple provides the firmest texture, but canned pineapple packed in juice may also be used. Drain it well.
  • Do not crowd the sheet pan. Divide the recipe between two pans when doubling.
  • Watch the chicken closely beneath the broiler because the sugars in the marinade can burn quickly.
  • The chicken is finished when the thickest portion reaches 165°F.
  • Store leftovers in the refrigerator for up to four days.
  • Freeze the cooked chicken separately from the pineapple for up to three months.
  • Reheat in a lightly oiled skillet, the oven or the air fryer until the chicken reaches 165°F.

Nutrition

Calories: 208kcal, Carbohydrates: 9g, Protein: 23g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 637mg, Potassium: 389mg, Fiber: 1g, Sugar: 5g, Vitamin A: 337IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Will says:

    Making this now and there is no mention of the quantity of pineapple chunks.

    Reply
    1. Kellie says:

      Thank you for letting me know. I used about 2 cups of pineapple, I’ll be fixing the recipe card asap.

      Reply
  2. Joyce says:

    Do you use fresh or canned pineapple? It’s not listed in the ingredients but the directions say to add it.

    Reply
    1. Kellie says:

      I used fresh but either will work. I’ll make sure to update the recipe, thank you for pointing that out!

      Reply