Low Sodium Chicken Al Pastor

Savor the vibrant flavors of Mexico with this Low Sodium Chicken Al Pastor recipe, a heart-healthy twist on a classic favorite! Perfectly marinated boneless chicken thighs are infused with a rich blend of pineapple juice, achiote paste, and rehydrated dried chiles, creating a bold yet balanced taste without the excess salt. Grilled to perfection alongside caramelized pineapple slices, this dish delivers a delightful combination of smoky, sweet, and tangy flavors. Served on warm corn tortillas and topped with fresh cilantro and a squeeze of lime, these al pastor tacos are a tantalizing, low sodium option ideal for any weeknight dinner or festive gathering. Bursting with authentic taste and wholesome ingredients, this recipe offers the perfect marriage of traditional cooking techniques and modern dietary needs.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 cup pineapple juice
• 0.25 cup apple cider vinegar
• 2 tablespoons achiote paste
• 3 dried guajillo chiles
• 1 chile de arbol
• 4 garlic cloves
• 1 medium onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 2 cups water
• 2 tablespoons olive oil
• 0.5 cup pineapple slices
• 8 corn tortillas
• 0.5 cup fresh cilantro
• 4 lime wedges

Directions

Step 1

Place the dried guajillo chiles and chile de arbol in a small pot with 2 cups of water. Bring to a boil, remove from heat, and let them soak for 15 minutes until softened.

Step 2

Drain the chiles and place them in a blender. Add achiote paste, pineapple juice, apple cider vinegar, garlic cloves, cumin, oregano, and black pepper. Blend until smooth to create the marinade.

Step 3

In a large bowl or a zip-top bag, combine the chicken thighs with the marinade, ensuring the chicken is thoroughly coated. Marinate for at least 4 hours in the refrigerator, or preferably overnight for best flavor.

Step 4

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

Step 5

Remove the chicken from the marinade and grill for approximately 5-7 minutes on each side, or until fully cooked with an internal temperature of 165°F.

Step 6

While the chicken is grilling, in a separate pan, grill the pineapple slices until they have grill marks and become caramelized, about 2 minutes per side.

Step 7

Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

Step 8

Once the chicken is cooked, let it rest for 5 minutes, then slice into thin strips.

Step 9

To assemble, place some grilled chicken and a few pieces of grilled pineapple onto each tortilla. Top with fresh cilantro and a squeeze of lime juice.

Step 10

Serve immediately with additional lime wedges on the side.

Nutrition Facts

Serving size	(2277.8g)

Amount per serving	% Daily Value*
Calories	2989.4

Total Fat 119.2g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 735.6mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 41.5g	0%
Total Sugars 56.9g
Protein 209.6g	0%

Vitamin D 47.6IU	0%
Calcium 514.3mg	0%
Iron 17.7mg	0%
Potassium 3763.7mg	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: 35.8%

Protein: 28.0%

Carbs: 36.2%