Low Fat Al Pastor Chicken

Satisfy your taco cravings with this vibrant and guilt-free **Low Fat Al Pastor Chicken** recipe, a healthier twist on the traditional Mexican classic. Tender, juicy strips of lean chicken breast are marinated in a smoky-sweet blend of pineapple juice, chipotle peppers, and aromatic spices, then cooked to perfection in a skillet for a caramelized finish. This quick and easy recipe is perfect for weeknight dinners, taking just 40 minutes from start to finish. Served on warm corn tortillas and topped with charred pineapple chunks, crisp red onions, and fresh cilantro, these tacos deliver bold, authentic flavors without the extra calories. Perfect for health-conscious home cooks, this recipe ensures you enjoy mouthwatering al pastor without compromising on taste or nutrition.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams skinless boneless chicken breast
• 4 slices canned pineapple slices in juice (no added sugar)
• 120 ml pineapple juice
• 2 tablespoons apple cider vinegar
• 60 ml orange juice
• 2 peppers chipotle peppers in adobo sauce
• 2 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 as needed olive oil spray
• 1 medium red onion
• 0.5 cup fresh cilantro
• 8 tortillas corn tortillas

Directions

Step 1

Cut the chicken breasts into thin strips and set aside.

Step 2

In a blender, combine the pineapple juice, apple cider vinegar, orange juice, chipotle peppers, garlic, cumin, oregano, chili powder, sea salt, and black pepper. Blend until smooth to make the marinade.

Step 3

Pour the marinade over the chicken strips and mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes in the refrigerator or up to 2 hours for best results.

Step 4

Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil.

Step 5

Once hot, add the marinated chicken strips and cook for about 10 minutes or until fully cooked and slightly caramelized, stirring occasionally.

Step 6

Meanwhile, thinly slice the red onion and chop the fresh cilantro.

Step 7

While the chicken is cooking, grill or toast the pineapple slices for a few minutes on each side until they have char marks, then chop them into small chunks.

Step 8

Once the chicken is cooked, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Step 9

Assemble the tacos by placing some chicken on each tortilla, topped with grilled pineapple chunks, red onion slices, and a sprinkle of chopped cilantro.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1408.2g)

Amount per serving	% Daily Value*
Calories	1969.1

Total Fat 33.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 495.8mg	0%
Sodium 3022.9mg	0%
Total Carbohydrate 233.6g	0%
Dietary Fiber 32.4g	0%
Total Sugars 44.6g
Protein 182.0g	0%

Vitamin D 0IU	0%
Calcium 380.9mg	0%
Iron 12.6mg	0%
Potassium 2441.0mg	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: 15.4%

Protein: 37.0%

Carbs: 47.5%