Dairy-Free Al Pastor Chicken

Experience the vibrant, smoky, and citrusy flavors of this Dairy-Free Al Pastor Chicken, a fresh take on the beloved Mexican classic. Tender, marinated chicken thighs are infused with a bold blend of guajillo and ancho chiles, sweet pineapple juice, and zesty citrus, then expertly grilled to perfection for a smoky char. Paired with caramelized pineapple slices, warm corn tortillas, and a sprinkle of freshly chopped cilantro, this dish delivers a burst of tropical and savory notes in every bite. Completely dairy-free and easy to prepare, this crowd-pleasing recipe is perfect for taco night or any festive gathering. Serve with lime wedges for a tangy finish that brings all the vibrant flavors together!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 4 whole Guajillo chiles
• 2 whole Ancho chiles
• 1 cup Pineapple juice
• 0.25 cup Apple cider vinegar
• 0.5 cup Orange juice
• 1 medium White onion
• 4 cloves Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 tablespoon Chipotle pepper in adobo sauce
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Fresh pineapple slices
• 0.5 cup Cilantro, chopped
• 12 tortillas Corn tortillas
• 2 whole Limes, for serving

Directions

Step 1

1. Remove the stems and seeds from the guajillo and ancho chiles. Heat a small pan over medium heat and toast the chiles for 1-2 minutes on each side until they slightly puff up. Remove them from the heat and transfer to a heatproof bowl.

Step 2

2. Cover the toasted chiles with boiling water and let them soak for 15 minutes to soften. Drain the chiles after soaking.

Step 3

3. In a blender, combine the softened chiles, pineapple juice, apple cider vinegar, orange juice, onion, garlic, cumin, oregano, chipotle pepper, salt, and black pepper. Blend until smooth to form the marinade.

Step 4

4. Place the chicken thighs in a large bowl or food-safe bag and pour the marinade over the chicken. Ensure all the pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 5

5. Preheat a grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking.

Step 6

6. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

Step 7

7. While the chicken is grilling, grill the pineapple slices for about 2-3 minutes on each side until they have grill marks.

Step 8

8. Once grilled, let the chicken rest for a few minutes before slicing it into strips.

Step 9

9. Warm the corn tortillas on the grill or a skillet on medium heat for about 1 minute on each side.

Step 10

10. Assemble the tacos by placing sliced chicken and grilled pineapple in each tortilla. Garnish with chopped cilantro and serve with lime wedges.

Nutrition Facts

Serving size	(2649.0g)

Amount per serving	% Daily Value*
Calories	4048.8

Total Fat 151.8g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 5831.0mg	0%
Total Carbohydrate 398.3g	0%
Dietary Fiber 64.6g	0%
Total Sugars 83.0g
Protein 284.3g	0%

Vitamin D 63.5IU	0%
Calcium 715.9mg	0%
Iron 25.9mg	0%
Potassium 5342.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 27.8%

Carbs: 38.9%