“Seasonal Cooking” brings you delicious home-cooked recipes with the freshest ingredients of the season. This recipe for al pastor chicken tacos with grilled pineapple salsa comes from Lauren Grier at The Curious Plate. Make your next Taco Tuesday (or any day) full of flavor with the combination of savory al pastor chicken and sweet pineapple.
It’s hard to go wrong with tacos on family dinner night, and these al pastor chicken tacos offer an unbeatable two-for-one deal: a classic chicken taco recipe, topped with a delicious grilled pineapple salsa!
Pineapple — whether sliced for snacking, cubed for salads, or diced for pizzas (don’t judge me!) — is my favorite of all the tropical fruits. And as the featured ingredient in a salsa recipe, it’s perfection. The sweetness of the pineapple offsets the salsa’s bolder ingredients, such as jalapeño and red onion, creating an amazing mix of flavors.
Pair these tacos with an refreshing mixed drink, a grapefruit lime paloma, for instance, and you have all the makings of a tasty taco night.
Al Pastor Chicken Tacos with Grilled Pineapple Salsa
For the salsa
For the tacos
- 3 garlic cloves (chopped)
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 chipotle peppers in adobo sauce
- ½ cup fresh pineapple juice
- ¼ cup white vinegar
- 1 cup fresh pineapple cubes
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound boneless chicken thighs or breasts (cut into 1-inch cubes)
- 8 flour tortillas (toasted)
For the grilled pineapple salsa
- Preheat a grill pan or outside grill to medium-high heat. Place a few pineapple cubes or slices on the grill pan and sauté for a few minutes on each side until slightly golden brown.
- Remove the pineapple from the pan and place on a cutting board. Dice the pineapple into small pieces.
- In a medium bowl, combine the diced pineapple, red onion, jalapeño, honey, cilantro, salt, and pepper.
To make the tacos
- In a blender or food processor, combine the garlic, chili powder, paprika, chipotle peppers, pineapple juice, vinegar, pineapple cubes, salt, and pepper. Blend the mixture until smooth, and set aside.
- Preheat a large skillet to medium-high heat and add the olive oil, chicken, salt, and pepper. Cook the chicken for about 5 minutes, then add about 1/3 cup of the al pastor sauce. You will have some sauce left over.
- Continue to cook the chicken in the sauce.
- While the chicken is cooking, begin warming your tortillas on the stove using a griddle or nonstick pan.
- Once the chicken is cooked through and has an internal temp of 165 ºF, remove the skillet from the heat. Divide the chicken among the tortilla shells and garnish with pineapple salsa.