Al Pastro Chicken Tacos with Pineapple Salsa

Al Pastor Chicken Tacos with Pineapple Salsa

Al Pastro Chicken Tacos with Pineapple Salsa

Ready in just 15 minutes, these Al Pastor Chicken Tacos are layered with seasoned chicken and fresh pineapple salsa featuring cilantro and lime, wrapped in a warm tortillas. A light, healthy taco recipe perfect for summer dinners outside.

Course Dinner, Lunch

Cuisine Mexican

Recipe Type Blackstone grill, Camping, Cinco de Mayo, Grilled, Healthy Dinner, High-Protein Meals, Quick Dinner, Served Hot, Spring Dinner, Summer, Summer Dinner, Tacos

Skill Level Easy

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 842kcal

Author Angela G.

Equipment

grill or
grill pan

Ingredients

Chicken

1 lb chicken breast
3 tablespoon Al Pastor seasoning
2 tablespoon cooking oil

Salsa

20 oz pineapple diced (drain if using canned)
2 roma tomatoes diced
½ cup red onion diced
1 lime zested and juiced
1 jalapeño de-seeded and minced
3 cilantro chopped
salt and pepper to taste

Serve with

6 small tortillas flour or corn
½ cup lettuce romaine

Instructions

Halve chicken breast to thin them into cutlets.
Season with al pastor seasoning and set aside.
Make the pineapple salsa: Add tomato, pineapple, onion, jalapeño, lime and cilantro to a bowl and toss. Season with salt and pepper to taste then set aside.
Heat grill or grill pan to medium high heat. Oil grates to prevent sticking.
Cook chicken breast for 2-3 on each side minutes. Check that the middle is cooked to 165ºF.
Remove and let rest for 2-3 minutes then cut into thin strips.
Warm tortillas on the grill for 1 minute per side.
Assemble tacos by layering chicken, pineapple salsa and lettuce into each tortilla.

Notes

Marinate chicken 15–30 minutes for deeper flavor (optional)
Grill or use a grill pan for the best charred, smoky taste
Finely dice salsa ingredients for best texture
Warm tortillas to soft and add flavor

Nutrition