Overnight marinade and a screaming-hot grill char turn chicken and pineapple into real al pastor tacos
Ingredients
Ingredients
- FOR THE SKEWERS:
- 4 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 1 Pineapple, cut into bite-sized pieces large enough to stay on a skewer
- PULLING IT ALL TOGETHER:
- 24 taco-sized tortillas
- lime wedges
- salsa
- cilantro leaves
Method
-
01
Marinate chicken in refrigerator 4-24 hours
10 minActive mixing time; the marinade wait is captured in aheadMaxHours.
-
02
Cut pineapple into bite-sized pieces
8 minCut your pieces big enough that they won't slip through the grates or fall apart on the skewer — think slightly larger than a grape. You want them to hold their shape and char on the outside while staying juicy inside.
-
03
Preheat grill to high heat with indirect zone
10 minGrill heats while you skewer.
-
04
Skewer chicken and pineapple tightly alternating
12 min8 skewers from 4 lb chicken.
-
05
Grill over indirect heat turning until 145°F
20 minTurn regularly to cook evenly.
-
06
Sear over direct high heat until charred and 160°F
8 minChar outside edges for texture.
-
07
Rest skewers on platter
5 minLeave chicken on skewers.
-
08
Warm tortillas and slice chicken off skewers for tacos
6 minSlice parallel to skewer for varied textures.
From Mike's Notebook
Thighs stay juicier than breasts through the overnight marinade and dual-heat grill method.
Cut pineapple chunks large enough they won't slip through grill grates or fall off skewers.
Sear over direct heat last — the char happens fast and seals in the char flavor without drying chicken.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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