Description
These Savory Chicken Al Pastor Tacos combine tender, marinated chicken with a sweet pineapple twist, delivering a perfect blend of smoky, spicy, and tangy flavors. Ideal for a quick and flavorful dinner, this recipe features marinated chicken cooked on the stovetop and served with fresh pineapple, onions, and cilantro 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
Fresh Toppings
- 1 medium red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 cup fresh pineapple, diced
- 1/2 cup pineapple juice
- 2 tablespoons lime juice, freshly squeezed
For Serving
- 8 tortillas (corn or flour)
Instructions
- Prepare the Marinade: In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, oregano, cinnamon, salt, and pepper thoroughly to create a flavorful marinade base.
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces and coat them evenly with the prepared marinade. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- 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 juicy.
- Prepare Fresh Toppings: While the chicken cooks, thinly slice the red onion and chop the cilantro. Dice the fresh pineapple into small cubes for a sweet contrast.
- Warm the Tortillas: Warm the tortillas either in a dry pan over medium heat for a few seconds on each side or in the microwave wrapped in a damp towel until pliable.
- Assemble the Tacos: Place cooked chicken onto each warm tortilla. Top generously with red onion slices, diced pineapple, chopped cilantro, and a splash of freshly squeezed lime juice for brightness.
- Serve: Serve the tacos warm with lime wedges on the side for extra tang, making a delightful meal bursting with flavor and texture.
Notes
- The chicken can be marinated for longer (up to 2 hours) for enhanced flavor.
- If fresh pineapple is unavailable, canned pineapple chunks packed in juice can be used as a substitute.
- To keep the tacos gluten-free, use corn tortillas instead of flour tortillas.
- Adjust the chili powder amount to control the spice level according to your taste.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days and reheated gently.
