High Protein Al Pastor Chicken

Elevate your taco game with this High Protein Al Pastor Chicken recipe—a bold and flavorful twist on a Mexican classic. Juicy boneless chicken breasts are marinated in a smoky and tangy blend of rehydrated guajillo and ancho chiles, pineapple juice, vinegar, and aromatic spices, then grilled to perfection for a charred, caramelized finish. Paired with sweet grilled pineapple, zesty red onion, and a sprinkle of fresh cilantro, this dish strikes a perfect balance of savory, sweet, and spicy. Wrapped in warm corn tortillas and served with a squeeze of fresh lemon juice, these al pastor-inspired tacos are not only a protein-packed meal but also an irresistible crowd-pleaser. Perfect for weeknights or special gatherings, this recipe brings vibrant, authentic flavors to your table while keeping it light and nutritious.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 pieces Dried guajillo chiles
• 2 pieces Dried ancho chiles
• 1 cup Pineapple juice
• 0.25 cup White vinegar
• 4 cloves Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Fresh pineapple, sliced thinly
• 1 whole Small red onion, thinly sliced
• 0.5 cup Cilantro, chopped
• 2 whole Lemons, cut into wedges
• 8 pieces Corn tortillas

Directions

Step 1

Start by preparing the marinade. Remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for 15 minutes to soften.

Step 2

In a blender, combine the softened chiles with 1 cup of pineapple juice, white vinegar, garlic cloves, ground cumin, oregano, salt, and black pepper. Blend until smooth to form the marinade.

Step 3

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.

Step 4

Preheat your grill or a grill pan over medium-high heat. Lightly grease the grill grates or pan with olive oil.

Step 5

Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 6

While the chicken is grilling, grill the pineapple slices until they have caramelized edges and grill marks, about 2 minutes per side.

Step 7

Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

Step 8

Warm the corn tortillas either on the grill for 30 seconds per side or in a microwave.

Step 9

Assemble the tacos by placing a few slices of grilled chicken on each tortilla, followed by grilled pineapple, red onion slices, and a sprinkle of chopped cilantro.

Step 10

Serve with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2159.1g)

Amount per serving	% Daily Value*
Calories	2805.5

Total Fat 70.9g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 3029.6mg	0%
Total Carbohydrate 301.3g	0%
Dietary Fiber 53.1g	0%
Total Sugars 71.4g
Protein 252.4g	0%

Vitamin D 7.0IU	0%
Calcium 577.0mg	0%
Iron 21.8mg	0%
Potassium 4552.1mg	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: 22.4%

Protein: 35.4%

Carbs: 42.2%