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Street Style Chicken Al Pastor Tacos Recipe with Easy Pineapple Salsa

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Quick and flavorful street-style chicken al pastor tacos paired with a fresh, sweet, and slightly spicy pineapple salsa. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 chipotle peppers in adobo sauce
  • 1/4 cup orange juice (freshly squeezed)
  • 2 tbsp white vinegar
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup fresh pineapple, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • Small corn tortillas (6-8 inches)
  • Fresh lime wedges
  • Optional: sliced radishes, crumbled queso fresco, or chopped white onion

Instructions

  1. Remove stems and seeds from dried guajillo chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain the chilies and add them to a blender along with chipotle peppers, orange juice, vinegar, garlic, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth and thick, about 1 minute. Add 1 tbsp vegetable oil and pulse to combine.
  3. Cut chicken thighs into thin strips or bite-sized pieces. Toss in the marinade, making sure each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
  4. While chicken marinates, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a small bowl. Stir gently and refrigerate until ready to serve.
  5. Heat a cast iron skillet or grill pan over medium-high heat. Add remaining 1 tbsp vegetable oil. Once hot, add the marinated chicken in a single layer. Cook 4-5 minutes per side or until cooked through and slightly charred at edges. Cook in batches if needed.
  6. Heat tortillas on a dry skillet over medium heat, about 30 seconds per side, until soft and pliable. Keep warm wrapped in a clean kitchen towel.
  7. Assemble the tacos by placing a generous scoop of chicken on each tortilla, topping with pineapple salsa, and adding optional garnishes like radishes or queso fresco. Serve immediately with lime wedges.

Notes

Marinate chicken at least 30 minutes or overnight for best flavor. Toast dried chilies carefully to avoid bitterness. Use chicken thighs for juiciness; breasts can be used but cook quickly to avoid dryness. The marinade can be thinned with water to use as a dipping sauce. Warm tortillas properly to keep them pliable. Pineapple salsa tastes better after a few hours of resting. Leftover chicken keeps well refrigerated for 3 days and salsa for 2-3 days. Marinated chicken can be frozen for up to 2 months.

Nutrition

Keywords: chicken al pastor, street style tacos, pineapple salsa, quick tacos, easy dinner, Mexican chicken tacos, smoky chicken, spicy pineapple salsa

Find it online: https://fizzlefork.com/street-style-chicken-al-pastor-tacos-recipe-with-easy-pineapple-salsa/