How to Make Chicken Al Pastor Tacos with Pineapple

Grilled Chicken Al Pastor is a simple, flavorful Chipotle-style copycat that’s perfect for tacos, bowls, burritos, or salads. A bold, spicy marinade—brightened with pineapple and lime—coats boneless, skinless chicken thighs, which are then grilled for a smoky char. With about 22 minutes of total hands-on time (plus marinating), this recipe is ideal for weeknight dinners and meal prep.

Grilled chicken thighs with charred marks on a white plate, garnished with fresh cilantro.

Chipotle-style chicken al pastor at a fraction of the price

If you love Chipotle, this homemade Grilled Chicken Al Pastor delivers the same bold, smoky-sweet flavor but at a much lower cost. You can easily stretch this recipe into multiple meals—think tacos, burrito bowls, and meal-prep portions—so one batch can feed a week of lunches or several dinners.

How it works:

Make a bright, spicy al pastor marinade with chipotle in adobo, pineapple juice, lime, vinegar, cilantro, and spices.
Marinate boneless chicken thighs for at least 2 hours (longer for more flavor).
Grill the chicken and pineapple until nicely charred, then dice and serve in tacos, bowls, or burritos.

This recipe is fast, flavorful, and designed for easy meal prep.

Raw chicken thighs in a bowl surrounded by ground annatto, pineapple juice, chipotle peppers, apple cider vinegar, avocado oil, lime, cilantro, and spices.

Key ingredients and substitution ideas

Below are the main ingredients and tips to customize or substitute based on what you have on hand. The full ingredient list and measurements are included in the recipe section further down.

Chipotle peppers in adobo sauce – Use the whole can for a smoky, spicy base. If you prefer less heat, remove some seeds or use fewer peppers.
Ground annatto (achiote) – Gives al pastor its characteristic color and a mild, earthy taste. If you can’t find annatto, smoked or sweet paprika is a good substitute.
Boneless, skinless chicken thighs – Thighs stay juicy and pick up the marinade well. If you prefer leaner meat, chicken breasts work too, but monitor grill time to avoid drying out.
Pineapple juice and pineapple slices – Pineapple adds acidity and sweetness that balances the smoky chipotle and tenderizes the meat. Grilling the slices adds caramelized flavor.
Vinegar and lime – Apple cider vinegar (or white vinegar) plus fresh lime juice brighten the marinade.

Instructions

Photos in the original post show each step. The abbreviated method below keeps things straightforward so you can get dinner on the table quickly.

grilled marinated chicken thighs and pineapple slices on a grill

Blend the marinade: Combine chipotles in adobo, avocado oil, ground annatto (or paprika), ground coriander, ground cumin, garlic powder, dried oregano, salt, pineapple juice, lime juice, apple cider vinegar, and cilantro in a blender. Puree until smooth.
Marinate the chicken: Pour the marinade over 2 pounds of boneless, skinless chicken thighs in a large zipper bag or bowl. Toss to coat, refrigerate for at least 2 hours and up to 10 hours for best flavor.
Preheat the grill: Heat a grill to medium-high, about 400°F.
Prepare the pineapple: Remove the top, bottom, and skin from a pineapple and slice into 1-inch rings or slices.
Grill chicken and pineapple: Remove chicken from the marinade with tongs (discard excess marinade), then grill chicken 5–6 minutes per side or until internal temperature reaches 160°F. Grill pineapple 3–5 minutes per side until caramelized.
Rest and serve: Let chicken rest 5 minutes (it will rise a few degrees). Slice or dice the chicken and pineapple, then serve in tortillas, burrito bowls, or over cilantro-lime rice.

Three tacos filled with grilled chicken, pineapple, pickled onions, and cilantro on a plate. Beside them are bowls of green salsa and hot sauce.

How to serve the chicken

Burrito bowls: Layer cilantro-lime rice, then top with diced chicken, grilled pineapple, beans, guacamole, sour cream, and salsa for an easy meal-prep bowl.

Tacos: Fill warm tortillas with diced chicken and pineapple, then top with pickled onions, cilantro, and your favorite salsa.

Burritos: Use a large tortilla and add rice, beans, chicken, pineapple, cheese, and sauces for a filling option.

Salads: Serve warm or chilled chicken over mixed greens with tomatoes, avocado, corn, black beans, and a squeeze of lime for a lighter meal.

Grilled Chicken Al Pastor

This Grilled Chicken Al Pastor is a bold, smoky-tangy chicken recipe inspired by Chipotle. It’s perfect for tacos, bowls, and meal prep, delivering big flavor with simple ingredients.

Servings:
4 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Author: Whitney Bond

Ingredients

7 ounce can chipotles in adobo sauce (use whole can)
3 tablespoons avocado oil
1 tablespoon ground annatto (or paprika)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried oregano (Mexican oregano if available)
1 teaspoon salt
½ cup canned pineapple juice
2 tablespoons lime juice
2 tablespoons apple cider vinegar (or white vinegar)
¼ cup fresh cilantro
2 pounds boneless, skinless chicken thighs
1 pineapple, peeled and sliced

Equipment

Blender
Grill or oven (see notes)

Instructions

Add the entire can of chipotles in adobo to a blender with avocado oil, annatto (or paprika), coriander, cumin, garlic powder, oregano, salt, pineapple juice, lime juice, apple cider vinegar, and cilantro. Blend until smooth.
Pour the marinade over the chicken thighs in a large zipper bag or bowl. Toss to coat and refrigerate for at least 2 hours or up to 10 hours.
Preheat a grill to medium-high, about 400°F.
Remove top, bottom, and skin from the pineapple; slice into 1-inch rounds.
Grill chicken 5–6 minutes per side, and grill pineapple 3–5 minutes per side, until charred and cooked through. Discard excess marinade.
Remove chicken when internal temperature reaches 160°F, let rest 5 minutes, then slice or dice. Serve with diced pineapple in tortillas, burritos, or bowls.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Reheat gently or enjoy chilled.
This recipe is naturally gluten-free and dairy-free.
Oven option: If you don’t have a grill, bake the chicken on a sheet pan at 425°F for about 25 minutes or until it reaches 160°F. Roast pineapple alongside the chicken; it will be sweeter but won’t have the same char.
To simplify future batches, use a prepared al pastor seasoning blend in place of the individual spices (about 4 tablespoons to replace the spice mix).

Nutrition Facts

Per serving (approx.): Calories 543 kcal | Carbohydrates 45 g | Protein 46 g | Fat 21 g | Sodium 791 mg

More Chipotle-style copycat recipes

Want more at-home versions of favorite fast-casual meals? Try these ideas: Chipotle-style honey chicken, carne asada bowls, vegetarian burrito bowls, or pork carnitas—each is great for stretching ingredients into multiple meals.