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Mexican
Al Pastor-Style Chicken Tacos
Chile-pineapple marinated chicken, charred hard, with burnt pineapple salsa — the trompo flavor, home method.
438Calories
39.8gProtein
45.2gNet carbs
8.2gFiber
7.8gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3 chicken breasts (450 g), sliced thin
450 g
1½ cups (250 g) pineapple, divided
250 g
1–2 chipotles in adobo (25 g)
25 g
4 tsp apple cider vinegar
20 g
3 cloves garlic
9 g
2 tsp achiote or smoked paprika + 1 tsp cumin + 1 tsp oregano + ¾ tsp salt
12 g
9 corn tortillas
234 g
½ white onion (80 g), minced
80 g
big handful cilantro, chopped
20 g
2 limes
30 g
oil spray
3 g
Method
- Blend 150 g of the pineapple with the chipotle, vinegar, garlic, and spices. Marinate the chicken in it 30 minutes (2 hours is better).
- Sear the chicken in a ripping-hot misted skillet in a single layer — let it char at the edges before moving, 3–4 minutes per side. Work in batches; crowding steams.
- In the same pan, char the remaining 100 g pineapple until caramelized at the corners. Chop it into salsa with a squeeze of lime.
- Rest the chicken 3 minutes, then chop taco-fine.
- Char the tortillas over the flame, double-stack, and build: chicken, burnt pineapple, onion, cilantro, lime.
Nutrition facts
Per serving.
Calories438
Total fat7.8 g
Total carbohydrate53.4 g
Dietary fiber8.2 g
Net carbs45.2 g
Protein39.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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