Low Sodium Al Pastor Chicken
Elevate your taco night with this flavorful Low Sodium Al Pastor Chicken recipe, a lighter twist on a Mexican classic that doesn’t compromise on taste. Featuring tender chicken thighs marinated in a vibrant blend of unsweetened pineapple juice, apple cider vinegar, dried chiles, and aromatic spices like cumin and smoked paprika, this dish delivers bold, tangy, and smoky flavors. Grilled to perfection and paired with caramelized pineapple slices, fresh cilantro, and zesty lime, it’s a guilt-free way to enjoy al pastor without excess salt. Served on warm corn tortillas and ready in just an hour, this heart-friendly recipe is perfect for a wholesome dinner or casual entertaining. Whether you’re seeking low-sodium meal ideas or an exciting twist on traditional taco recipes, this dish will leave your taste buds dancing!
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Recipe Information
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 1 cup pineapple juice, unsweetened
- 0.25 cup apple cider vinegar
- 3 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 4 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 cinnamon stick
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro, chopped
- 1 cup pineapple, sliced and grilled
- 8 whole corn tortillas
- 1 small onion, chopped
- 1 lime wedges
Instructions
Start by soaking the guajillo and ancho chiles in hot water for about 15 minutes until they are softened.
Remove the chiles from the water, cut them open, and remove the seeds.
In a blender, combine the pineapple juice, apple cider vinegar, softened chiles, garlic cloves, ground cumin, dried oregano, smoked paprika, black pepper, cinnamon stick, lime juice, and olive oil. Blend until smooth.
Place the chicken thighs in a large resealable bag or a bowl and pour the marinade over the chicken, ensuring that all pieces are well coated. Marinate for at least 2 hours in the refrigerator, preferably overnight for maximum flavor.
Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade, shaking off excess, and discard the remaining marinade.
Grill the chicken for about 6-8 minutes per side or until it is cooked through and has reached an internal temperature of 165°F (75°C).
While the chicken is grilling, slice the pineapple and grill it for about 2-3 minutes per side until caramelized. Remove and set aside.
Once the chicken is cooked, remove from the grill and let it rest for a few minutes before slicing into thin strips.
Warm the corn tortillas in a dry skillet or on the grill for a few seconds on each side.
To assemble, place a few strips of chicken on each tortilla. Top with grilled pineapple slices, chopped onion, and fresh cilantro.
Serve with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 57.7 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4874 mg | 104% | |
*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.
