Al Pastor-Style Chicken Skewers with Pineapple and Achiote (Print version)
Grilled chicken skewers in a smoky achiote and chile marinade with caramelized pineapple, ready in about 35 minutes.
# Ingredients:
Marinade
01 -
3 dried guajillo chiles, stemmed and seeded
02 -
2 dried ancho chiles, stemmed and seeded
03 -
3 tablespoons achiote paste
04 -
3/4 cup (180 ml) pineapple juice
05 -
1/4 cup (60 ml) white vinegar
06 -
4 cloves garlic, peeled
07 -
1 teaspoon dried Mexican oregano
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon kosher salt
Skewers
10 -
1.5 lb (680 g) boneless, skinless chicken thighs, cut into 2-inch chunks
11 -
2 cups fresh pineapple, cut into thick wedges or 1.5-inch chunks
12 -
2 tablespoons neutral oil, for the grill
13 -
Kosher salt and black pepper
For serving
14 -
Warm corn tortillas
15 -
1/2 white onion, finely diced
16 -
1/2 cup fresh cilantro leaves
17 -
2 limes, cut into wedges
18 -
1 avocado, sliced (optional)
# Instructions:
01 -
Heat a dry skillet over medium. Toast the guajillo and ancho chiles for 2 to 3 minutes, turning once, until fragrant. Remove the stems and seeds, cover with hot water, and soak for 10 minutes until softened.
02 -
Drain the chiles and transfer to a blender. Add the achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, and salt. Blend until completely smooth. Reserve 1/4 cup for basting.
03 -
Place the chicken chunks in a large resealable bag or bowl. Pour the remaining marinade over the chicken, seal, and massage to coat evenly. Refrigerate for 1 to 4 hours.
04 -
If using wooden skewers, soak them in water for 20 minutes. Cut the pineapple into thick wedges or 1.5-inch chunks, leaving the core intact if possible to help them hold together.
05 -
Thread the chicken and pineapple onto the skewers, alternating pieces and pressing them close so they just touch. Leave a small handle at each end. Season lightly with salt and pepper.
06 -
Preheat a grill to medium-high (400 degrees F to 450 degrees F) and oil the grates. 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 reserved marinade during the final 2 minutes. An instant-read thermometer inserted into the thickest piece should read 165 degrees F.
# Good to know:
01 -
Best served immediately off the grill while the edges are still crisp.
02 -
If the marinade begins to burn, move skewers to indirect heat.