Pineapple Chicken al Pastor
Ingredients:
Chicken & Pineapple:
3 pounds boneless skinless chicken thighs, cut in half
1 ripe pineapple, peeled, sliced into 1” thick rings, then HALVED
Marinade:
4 dried Guajillo chiles, stem and seeds removed
2 Tablespoons achiote paste
1-2 chipotle peppers in adobo sauce
1/2 onion, peeled
1/3 cup canned pineapple juice
1/3 cup orange juice
3 Tablespoons apple cider vinegar
3 Tablespoons olive oil
6 garlic cloves, peeled
1 Tablespoon EACH of ground cumin, dried oregano, and brown sugar
1 teaspoon salt
3 pounds boneless skinless chicken thighs, cut in half
1 ripe pineapple, peeled, sliced into 1” thick rings, then HALVED
Marinade:
4 dried Guajillo chiles, stem and seeds removed
2 Tablespoons achiote paste
1-2 chipotle peppers in adobo sauce
1/2 onion, peeled
1/3 cup canned pineapple juice
1/3 cup orange juice
3 Tablespoons apple cider vinegar
3 Tablespoons olive oil
6 garlic cloves, peeled
1 Tablespoon EACH of ground cumin, dried oregano, and brown sugar
1 teaspoon salt
Directions:
Heat a skillet over medium-high heat.
Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes.
Add enough water to cover the chilies. Simmer for 5 minutes or until softened.
Remove softened chilies to blender along with all marinade ingredients and blend until smooth.
Remove and refrigerate 1/3 cup of the marinade to use later for basting.
Put the chicken in a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours.
Using 2 skewers for each kabob, thread one pineapple ring half onto the skewers and push down.
Thread about 3 thigh halves, then a pineapple ring half and repeat, alternating with pineapple and thighs, finishing with pineapple.
Repeat to make a second and third kabob or until all the chicken is gone.
Grilling:
Preheat grill to medium-high heat. Clean grates and generously grease with vegetable oil.
Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over, brush with some Reserved Basting Marinade (that never touched the raw chicken) and grill the other side an additional 4-5 minutes.
Flip the chicken over, baste again, cover and reduce heat so it maintains 400°F with the lid closed.
Continue to cook, until the chicken reaches 165°F, flipping every 5 minutes and covering (about 10-15 minutes more).
Remove kabobs from the grill and let rest 5 minutes before carving.
Baking:
Preheat oven to 400°F.
Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan.
Bake for 30 minutes, then flip kebabs over.
Brush kabobs with some of the reserved marinade (that never touched the raw chicken).
Bake an additional 15- 20 minutes or until chicken reaches 165°F.
Without moving the pan, turn oven to broil and broil for 3-5 minutes per side.
Baste again with pan juices. Let rest 5-10 minutes before carving.
Carving:
Stand the skewers upright on a cutting board and thinly slice the chicken and pineapple. You can chop them into finer pieces after carving if you like.
Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes.
Add enough water to cover the chilies. Simmer for 5 minutes or until softened.
Remove softened chilies to blender along with all marinade ingredients and blend until smooth.
Remove and refrigerate 1/3 cup of the marinade to use later for basting.
Put the chicken in a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours.
Using 2 skewers for each kabob, thread one pineapple ring half onto the skewers and push down.
Thread about 3 thigh halves, then a pineapple ring half and repeat, alternating with pineapple and thighs, finishing with pineapple.
Repeat to make a second and third kabob or until all the chicken is gone.
Grilling:
Preheat grill to medium-high heat. Clean grates and generously grease with vegetable oil.
Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over, brush with some Reserved Basting Marinade (that never touched the raw chicken) and grill the other side an additional 4-5 minutes.
Flip the chicken over, baste again, cover and reduce heat so it maintains 400°F with the lid closed.
Continue to cook, until the chicken reaches 165°F, flipping every 5 minutes and covering (about 10-15 minutes more).
Remove kabobs from the grill and let rest 5 minutes before carving.
Baking:
Preheat oven to 400°F.
Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan.
Bake for 30 minutes, then flip kebabs over.
Brush kabobs with some of the reserved marinade (that never touched the raw chicken).
Bake an additional 15- 20 minutes or until chicken reaches 165°F.
Without moving the pan, turn oven to broil and broil for 3-5 minutes per side.
Baste again with pan juices. Let rest 5-10 minutes before carving.
Carving:
Stand the skewers upright on a cutting board and thinly slice the chicken and pineapple. You can chop them into finer pieces after carving if you like.
Notes:
Canned pineapple juice will infuse your chicken with flavor without leaving it mushy if it’s not marinated too long. Fresh pineapple juice still contains enzymes that could break down your chicken and is more likely to leave it mushy in a short amount of time.
If you don't have access to guajillo peppers, move. Otherwise, you can use 2 Tablespoons of a good chili powder, like Ancho or New Mexico.
A good substitute for achiote paste is harissa. Otherwise, make an approximation by mixing 1.5 Tablespoons of paprika with 2 teaspoons of white vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, and 1/8 teaspoon cloves.
You can prepare the marinade up to 5 days in advance. Just keep it in an airtight container in the fridge.
For tacos al pastor, include your favorites: corn tortillas, pico de gallo, guacamole, sour cream, adobo sauce, hot sauce, cilantro, sliced radishes, freshly squeezed lime juice, etc.
If you don't have access to guajillo peppers, move. Otherwise, you can use 2 Tablespoons of a good chili powder, like Ancho or New Mexico.
A good substitute for achiote paste is harissa. Otherwise, make an approximation by mixing 1.5 Tablespoons of paprika with 2 teaspoons of white vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, and 1/8 teaspoon cloves.
You can prepare the marinade up to 5 days in advance. Just keep it in an airtight container in the fridge.
For tacos al pastor, include your favorites: corn tortillas, pico de gallo, guacamole, sour cream, adobo sauce, hot sauce, cilantro, sliced radishes, freshly squeezed lime juice, etc.