Paleo Chicken Al Pastor
Indulge in the smoky, sweet, and tangy flavors of Paleo Chicken Al Pastor, a healthier twist on a beloved Mexican classic. This vibrant recipe features tender chicken breasts marinated in a bold blend of chipotle peppers, fresh pineapple, orange juice, smoky paprika, and aromatic spices—perfectly suited for the paleo lifestyle. Grilled to juicy perfection, the chicken is complemented by a zesty fresh pineapple salsa bursting with cilantro, lime, and a hint of jalapeño for spicy flair. Quick to prepare and packed with bold flavors, this dish is ideal for a wholesome family dinner or a crowd-pleasing outdoor cookout. Paleo-friendly, gluten-free, and irresistibly delicious, it’s a feast your taste buds won’t forget!
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Recipe Information
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
Instructions
Cut the chicken breasts into thin fillets to ensure even cooking. Set aside.
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.
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.
Preheat a grill or stovetop grill pan over medium-high heat.
Remove the chicken fillets from the marinade, allowing any excess to drip off, and place them on the hot grill.
Grill each side for about 4-5 minutes, or until the chicken is cooked through and has a nicely charred appearance.
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.
Taste the salsa and adjust the seasoning, adding more cilantro or a pinch of salt if needed.
Serve the grilled chicken fillets hot, topped generously with the pineapple salsa. Garnish with additional lime wedges and cilantro if desired.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 51.2 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1244 mg | 26% | |
*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.
