Low Fat Al Pastor Chicken
Experience the vibrant flavors of traditional Mexican street food with a healthy twist in this Low Fat Al Pastor Chicken recipe. Featuring lean skinless chicken breast marinated in a zesty blend of pineapple juice, apple cider vinegar, orange juice, smoky chipotle peppers, and aromatic spices, this dish delivers bold, authentic taste without the added fat. Grilled pineapple chunks bring a touch of caramelized sweetness, while fresh cilantro and crisp red onion add a burst of freshness. Served on warm corn tortillas, these tacos are perfect for a quick, wholesome weeknight dinner or a crowd-pleasing party spread. Ready in under an hour, this recipe makes clean eating both delicious and satisfying, all while channeling the irresistible essence of classic al pastor.
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Recipe Information
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
Instructions
Cut the chicken breasts into thin strips and set aside.
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.
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.
Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil.
Once hot, add the marinated chicken strips and cook for about 10 minutes or until fully cooked and slightly caramelized, stirring occasionally.
Meanwhile, thinly slice the red onion and chop the fresh cilantro.
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.
Once the chicken is cooked, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by placing some chicken on each tortilla, topped with grilled pineapple chunks, red onion slices, and a sprinkle of chopped cilantro.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.6 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2441 mg | 52% | |
*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.
