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This is the recipe I pull out when I want the smoky, sweet-tart punch of a taqueria al pastor without the vertical spit. Chicken thighs soak up a deep red marinade of achiote and toasted chiles faster than pork, and the grill gives you those same crisp, caramelized edges.
The pineapple is not just a garnish here. It goes onto the skewers and onto the grill, where the heat concentrates its sugars and creates a glaze against the chile heat. The whole thing comes together in about 35 minutes once the marinade is blended, and it feeds a crowd straight off the stick or tucked into warm tortillas.
What goes into the red marinade
The color comes from achiote paste, which is made from annatto seeds, spices, and a little vinegar. It stains everything a vivid orange-red and gives the chicken an earthy, peppery base that pineapple juice brightens. Toasted dried chiles add the smoke, and a splash of vinegar keeps the richness in check.
- Dried guajillo and ancho chiles. Guajillo brings bright, berry-like heat, while ancho adds raisin depth. Toasting them in a dry pan for a few minutes wakes up their oils.
- Achiote paste. This brick of annatto, cumin, oregano, and garlic dissolves into the blender and gives al pastor its signature color and earthy backbone.
- Pineapple juice. Fresh is ideal, but canned works. The enzymes tenderize the chicken and the sugars help the meat caramelize on the grill.
- Chicken thighs. Boneless, skinless thighs stay juicy over high heat and carry the bold marinade better than lean breast meat.
- Fresh pineapple chunks. Cut into thick wedges so they do not fall apart on the grill. The char against the sweet fruit is the whole point.
- White vinegar and garlic. Acid and alliums balance the sweetness and cut through the fat.
- Dried oregano and cumin. Classic Mexican pantry staples that round out the spice layer.
Stack and grill the skewers
- Toast the chiles. Heat a dry skillet over medium and toast the dried chiles for 2 to 3 minutes, turning once, until they are fragrant and slightly darkened. Do not let them smoke or they will turn bitter. Remove the stems and seeds, then cover with hot water and soak for 10 minutes until soft.
- Blend the marinade. Drain the chiles and add them to a blender with the achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, and a pinch of salt. Blend until completely smooth, then taste for salt and acid. It should be bold and slightly sharp.
- Marinate the chicken. Cut the thighs into 2-inch chunks and toss them in a large bag or bowl with all but 1/4 cup of the marinade. Massage the bag so every piece is coated. Refrigerate for at least 1 hour and up to 4 hours. Any longer and the pineapple enzymes can turn the meat mushy.
- Prep the skewers. If you are using wooden skewers, soak them in water for 20 minutes so they do not scorch. Cut the fresh pineapple into thick wedges or 1.5-inch chunks.
- Thread them up. Alternate chicken and pineapple on the skewers, pressing the pieces close so they just touch. Leave a little bare skewer at each end for easy handling. Sprinkle lightly with salt.
- Grill over medium-high heat. Oil the grates well. Grill the skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is charred in spots and cooked through. Brush with the reserved marinade in the final 2 minutes for an extra glaze. The internal temperature should reach 165 degrees F.
Control the grill heat
Medium-high, around 400 degrees F to 450 degrees F, is where these skewers shine. Too low and the pineapple sugars will stew instead of caramelize. Too high and the achiote sugars can scorch before the chicken cooks through. If you get flare-ups from dripping marinade, move the skewers to a cooler zone and close the lid for a minute.
Achieving good char is about patience. Let the chicken sit undisturbed for a full 3 minutes before the first flip so the grates can sear the meat. If pieces stick, use a thin metal spatula to release them rather than yanking and tearing the glaze.
Taqueria-style toppings
Serve the skewers straight off the grill with warm corn tortillas, diced white onion, fresh cilantro, and lime wedges. Sliced avocado and a spoonful of salsa verde turn this into a full plate. If you want a fruity side that matches the theme, try our fresh pineapple salsa or the bbq pineapple chicken kabobs for your next cookout.
For drinks, an ice-cold Mexican lager or a tart pineapple agua fresca cuts through the chile heat. The U.S. Department of Agriculture recommends cooking poultry to an internal temperature of 165 degrees F, see the USDA chicken safety charts.
Storing and reheating
Slide the cooled chicken and pineapple off the skewers and store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a tiny splash of oil to revive the glaze, or chop the meat and pan-fry it quickly for tacos. The microwave works but it softens the caramelized edges.
You can freeze the cooked chicken for up to 2 months. Thaw overnight in the fridge. The grilled pineapple does not freeze well, so slice fresh pineapple when you are ready to reheat.
Smart swaps when you are out
No dried chiles? Use 2 tablespoons of pure chile powder, though you will lose some of the toasty depth. If achiote paste is hard to find, look for annatto seeds or ground annatto and mix them with extra garlic and oregano. Chicken breast works in place of thighs, but reduce the grill time by a few minutes and pull it at 160 degrees F so it does not dry out. For a similar tropical chicken dinner, our hawaiian chicken pineapple kebabs are a sweeter, milder option.
FAQs
- Can I use chicken breasts instead of thighs?
Yes, but cut them into equally sized chunks and reduce the grilling time to about 10 minutes. Breast meat dries out faster, so pull it at 160 degrees F and let carryover cooking finish the rest.
- Where can I find achiote paste?
Most Latin grocery stores carry it in small bricks or jars near the dried chiles. Some well-stocked supermarkets keep it in the international aisle. If you cannot find it, look for ground annatto and add extra oregano and garlic.
- How long should I marinate the chicken?
One to four hours is the sweet spot. Pineapple juice contains bromelain, an enzyme that breaks down protein. Left too long, the chicken can turn mushy rather than tender.
- Can I bake these instead of grilling?
Yes. Arrange the skewers on a wire rack set over a foil-lined baking sheet and roast at 425 degrees F for 20 to 25 minutes, turning once. Broil for the final 2 to 3 minutes to create char.
- What does al pastor mean?
Al pastor translates to in the style of the shepherd. It is a Mexican cooking method with Lebanese roots that traditionally uses pork marinated in chiles and achiote, roasted on a vertical spit, and served with pineapple. Learn more about the history of al pastor.
- How do I keep the pineapple from falling apart?
Use the core when you cut wedges, or choose chunks that are at least 1.5 inches thick. Overripe pineapple is too soft, so pick one that is fragrant but still firm when squeezed.
- Can I make the marinade without a blender?
You can use a food processor, though you may need to stop and scrape the sides more often. If you only have an immersion blender, soak the chiles very soft and blend in a tall container until smooth.
