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These Al Pastor-Style Chicken Skewers bring together smoky Mexican flavors and juicy pineapple for an easy dish that never fails to impress at summer gatherings. The citrusy marinade tenderizes the chicken while achiote and cumin give it that signature tangy depth. There is nothing quite like the aroma of these skewers sizzling on the grill with caramelized pineapple popping between each piece.
I first made these for a family cookout when the weather turned warm. The skewers disappeared in minutes and even the pickiest eaters asked for seconds.
Ingredients
- Boneless chicken thighs: juicy and flavorful compared to breast, go for air-chilled if you can
- Pineapple juice: natural sweetness tenderizes the chicken, use fresh juice for more zing
- Orange juice: brightens the marinade, squeeze your own if possible
- Apple cider vinegar: adds tang and balances the sweetness, unfiltered varieties give best flavor
- Achiote paste: gives gorgeous color and a mild earthy taste, choose a good Mexican achiote
- Olive oil: carries flavor and keeps chicken from sticking
- Garlic: aromatic depth, fresh mince always tastes best
- Dried oregano: classic in al pastor blends, check freshness for most aroma
- Ground cumin: adds smoky warmth, buy whole seeds and grind for punch
- Salt and pepper to taste: seasoning essentials, use flaky kosher salt and fresh cracked pepper
- Pineapple chunks: help caramelize on the grill, look for ripe fresh fruit with sweet smell to the touch
Instructions
- Marinate Chicken:
- Combine pineapple juice, orange juice, apple cider vinegar, achiote paste, olive oil, garlic, oregano, cumin, salt, and pepper in a large bowl. Mix very thoroughly until the achiote paste dissolves and everything looks uniform. Add the chicken chunks and toss for even coating. Press marinade into the meat with your hands. Cover tightly and refrigerate at least one hour for best flavor, overnight is ideal. Stir at least once halfway through to redistribute the marinade.
- Prepare Grill:
- Preheat your grill to medium high. Clean and oil the grates well to prevent sticking. Let the heat build until you can hold your hand five inches from the surface for just two or three seconds, which means it is ready for a great sear.
- Assemble Skewers:
- Thread marinated chicken chunks and pineapple pieces onto skewers in alternating order. Start with chicken and end with pineapple if you want extra caramelization. Make sure the pieces are snug but not squished to help them cook evenly and flip easily on the grill.
- Grill Skewers:
- Arrange skewers across grates perpendicular to the grill bars for best sear. Close the lid and cook about five minutes before turning. Keep turning every few minutes until all sides have golden char and the chicken reads 165 degrees F at the thickest point, about ten to twelve minutes in total.
- Serve:
- Carefully lift skewers off the grill and let them rest just a few moments before serving hot. Sprinkle extra salt to taste and add a squeeze of fresh lime if you like.
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The sweet smoky pineapple is my favorite part. I use extra chunks just for snacking while grilling because the golden edges are completely addictive. My brother still jokes about the time he burned his fingers grabbing one right off the skewer when he could not wait for dinner.
Storage Tips
Let leftovers cool fully then store them in airtight containers in the fridge for up to three days. For best texture keep chicken and pineapple separate if you plan to reheat. Gently warm on a skillet or in a low oven so the chicken stays juicy and does not dry out.
Ingredient Substitutions
You can swap chicken thighs for breast for a leaner version though thigh meat stays moister on the grill. If you cannot find achiote paste substitute one tablespoon smoked paprika plus a pinch of ground allspice for a similar hue and earthiness. Fresh cilantro as a finishing touch is a nice substitute if you do not have oregano.
Serving Suggestions
These skewers shine at outdoor BBQs served with warm corn tortillas, cut limes, and a bowl of pickled red onions. For something heartier I like to add Mexican rice and grilled street corn to round out the plate. They even work sliced up over simple salads when you want a lighter meal.
Cultural Context
Al pastor is a style with roots in Lebanese shawarma brought by immigrants to Mexico and adapted using local pork and achiote. This chicken twist keeps the same vibrant marinade and pineapple pairing but makes it quick and accessible for home cooks while honoring the flavor traditions of central Mexican taquerías.
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These skewers are guaranteed to bring big flavors and big smiles to your next gathering—just be sure to grill extra pineapple for everyone to snack on. Enjoy the taste of summer with every juicy, smoky bite.
Frequently Asked Questions
- → What is the secret to juicy chicken on skewers?
Marinating the chicken in a mixture of citrus juice, achiote paste, and olive oil helps tenderize and infuse flavor, resulting in juicy grilled pieces.
- → Why include pineapple chunks on the skewers?
Pineapple adds natural sweetness and acidity, complementing the savory, spiced chicken and enhancing caramelization as it grills.
- → Can I use chicken breast instead of thighs?
Yes, though thighs remain juicier and more flavorful on the grill. Adjust timing to prevent breast meat from drying out.
- → How long should the chicken marinate?
At least 1 hour is ideal, but overnight marination yields deeper, richer flavors and more tender results.
- → What sides pair well with these skewers?
Cilantro rice, grilled corn, or warm tortillas make excellent accompaniments, enhancing the bold flavor profile.