Paleo Chicken Al Pastor
Infused with bold, smoky flavors and a touch of tropical sweetness, this Paleo Chicken Al Pastor is a healthier spin on the classic Mexican dish. Tender chicken breasts are marinated in a vibrant blend of pineapple, chipotle peppers, orange juice, and warm spices like cumin and smoked paprika, then grilled to perfection for a slightly charred, juicy finish. The dish is elevated with a zesty pineapple salsa made from fresh lime juice, red onion, cilantro, and jalapeño, adding a refreshing crunch and spicy kick. Perfect for those following a paleo diet or simply looking for a wholesome, flavorful meal, this recipe brings together the ideal balance of savory, sweet, and smoky in just 50 minutes. Serve it up with fresh lime wedges for a crowd-pleasing dish that’s as nutritious as it is delicious.
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Ingredients
- 4 pieces chicken breasts
- 1 medium (plus more for salsa) fresh pineapple
- 2 tablespoons chipotle peppers in adobo sauce
- 0.25 cup apple cider vinegar
- 0.5 cup orange juice
- 3 large garlic cloves
- 3 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 1 large lime
- 0.5 cup fresh cilantro
- 1 small jalapeño pepper
Directions
Step 1
Cut the chicken breasts into thin fillets to ensure even cooking. Set aside.
Step 2
For the marinade, add 1/2 cup of diced fresh pineapple into a blender along with chipotle peppers, apple cider vinegar, orange juice, garlic cloves, avocado oil, ground cumin, dried oregano, smoked paprika, sea salt, and black pepper. Blend until smooth.
Step 3
Place the chicken fillets in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all the pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
Step 4
Preheat a grill or stovetop grill pan over medium-high heat.
Step 5
Remove the chicken fillets from the marinade, allowing any excess to drip off, and place them on the hot grill.
Step 6
Grill each side for about 4-5 minutes, or until the chicken is cooked through and has a nicely charred appearance.
Step 7
While the chicken is grilling, prepare the pineapple salsa. Finely dice the remaining fresh pineapple and combine it in a bowl with finely chopped red onion, the juice from the lime, chopped fresh cilantro, and finely diced jalapeño pepper. Mix well.
Step 8
Taste the salsa and adjust the seasoning, adding more cilantro or a pinch of salt if needed.
Step 9
Serve the grilled chicken fillets hot, topped generously with the pineapple salsa. Garnish with additional lime wedges and cilantro if desired.
Nutrition Facts
| Serving size | (1523.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1880.8 |
| Total Fat 68.5g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 572.0mg | 0% |
| Sodium 3115.5mg | 0% |
| Total Carbohydrate 90.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 51.2g | |
| Protein 221.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.5mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1243.6mg | 0% |
Source of Calories