High Protein Al Pastor Chicken
Elevate your taco game with this High Protein Al Pastor Chicken recipe—a bold and flavorful twist on the classic Mexican dish. Tender, boneless chicken breasts are marinated in a smoky, sweet, and tangy blend of dried guajillo and ancho chiles, pineapple juice, and aromatic spices like cumin and oregano, then grilled to juicy perfection. The grilled chicken is complemented by caramelized pineapple slices, crisp red onions, and fresh cilantro, all tucked into warm corn tortillas for a satisfying bite. Perfect for meal prep or a weeknight dinner, this protein-packed recipe is easy to make and bursting with authentic flavors. Serve with lemon wedges for a zesty finish, and enjoy a delicious, high-protein meal that's as nutritious as it is mouthwatering!
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Recipe Information
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
Instructions
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.
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.
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.
Preheat your grill or a grill pan over medium-high heat. Lightly grease the grill grates or pan with olive oil.
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).
While the chicken is grilling, grill the pineapple slices until they have caramelized edges and grill marks, about 2 minutes per side.
Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
Warm the corn tortillas either on the grill for 30 seconds per side or in a microwave.
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.
Serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 71.4 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 577 mg | 44% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4552 mg | 97% | |
*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.
