Chicken Tacos al Pastor (Gluten-Free)

Today’s Chicken Tacos al Pastor is an homage to the incredible meat that is stacked onto a spit, topped with a pineapple, and then slowly roasted while the pineapple juice gently flows down over the meat. I don’t have the set up to make this in the traditional way, but I put together something that has all the flavor with an easier method.

Marinated in salsa then grilled, this chicken couldn’t be easier!

I was looking for food that is really easy to prep and cook, that would easily feed a gang, and that everyone would love. Grilled chicken, that’s a good place to start. A quick prep, lots of Mexican spices, and I was on my way to the BBQ!

One of my favorite Mexican meals is Tacos al Pastor, traditionally made with pork and pineapple. I love how the fruit marries beautifully with the meat. With that dish in mind, I put together an easy pineapple salsa. Oh my goodness, the combination with the chicken was fantastic and exactly what I wanted. I have extra salsa leftover and can’t wait for our next round of chicken (or maybe pork) tacos!

Pineapple salsa adds just the right bright acidity for these tacos – use fresh pineapple when possible!

Before I popped the chicken on the grill, I marinated it in regular tomato-based salsa, a pico de gallo. You could certainly use a tomatillo-based salsa (salsa verde) if you like more citrusy flavor. I can buy fresh salsa at the store, but if you can’t find it where you are and don’t want to make your own, any bottled salsa will do.

Add a squeeze of lime just before your first bite!

To save more time, I grilled the chicken pieces a day ahead and stored them in a resealable bag in the refrigerator. When I was ready to serve, I pulled them out, sliced them thinly crosswise, placed them on a plate, covered it, and microwaved until warm. The chicken tasted like it had just come off the grill and couldn’t have been easier or faster to make. My whole family loved this and was begging for seconds – my benchmark for success!

Having some recipes on hand that I can prepare in advance and have available during the week is always helpful. The next time you are planning on using your grill, think about cooking food for two or more meals at the same time. Then you can serve some that evening, saving the rest for busy weeknight meals. If you include this Mexican chicken, I promise you will get rave reviews!

With Memorial Day coming up, this would be a good option to consider. Have a wonderful weekend

Did you enjoy this recipe? Let me know in the comments, I love hearing from you!

Key Ingredients for Chicken Tacos al Pastor:

• Salsa, honey, limes, cumin, cilantro, salt
• Chicken, olive oil, paprika, ancho chile powder, corn tortillas
• Monterey Jack cheese, green onions

Key Ingredients for Pineapple Salsa:

• Fresh or canned pineapple, red bell pepper, red onion
• Jalapeno, fresh lime juice, olive oil, cilantro

PRO Tip:

Make sure your grill is cleaned and all debris brushed off the hot grates before adding the chicken. When you turn it over, if is sticks, leave it alone for another minute or two. Don’t force it – it will release easily when it is ready!

PRO Tip:

Make sure your grill is cleaned and all debris brushed off the hot grates before adding the chicken. When you turn it over, if is sticks, leave it alone for another minute or two. Don’t force it – it will release easily when it is ready!

How to make Chicken Tacos al Pastor:

1. Marinate the chicken in the salsa for 30 minutes to an hour; pat dry and sprinkle chicken with oil, paprika, chile powder, salt, and pepper, then grill until cooked through
2. Let chicken rest 10 minutes then slice thinly; wrap in foil and keep warm
3. Warm the tortillas over the grill until softened, about 20 seconds; wrap in foil and keep warm and pliable
4. Make the pineapple salsa: chop everything finely to make it easier to eat then toss together in a bowl; taste and adjust seasonings
5. Assemble the tacos using the toppings you prefer; serve 2 to 3 tacos per person with lime wedges and salsa

PRO Tip:

When buying citrus fruits, look for ones that are heavy for their size. The lighter they are, the less juice they contain; the heavier, the juicier they will be.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Citrus reamer
• Bowls
• Box grater
• Food processor or blender
• Gas grill or charcoal grill (you can also use your stove)
• Tongs

Gluten-Free Tips:

If you use any prepared ingredients (such as the salsa for marinating) always check the labels carefully for ingredients that may not be safe. For the most control, make your own from scratch.

Many if not most of the corn tortillas available in grocery stores contain wheat flour. Be very careful and read the ingredient list to be sure the ones you buy are safe for anyone with gluten-intolerance or celiac disease.

If you use your grill to cook regular foods that contain gluten, the safest way to cook for someone with celiac or gluten-intolerance is to lay a sheet of heavy-duty foil on part of the grill and cook your gluten-free foods on that. Be sure to use a separate set of tongs or other implements when turning the foods and have separate plates to carry the food back into the kitchen. For many even having their foods brush against regular foods can cause a reaction!

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Yield: 4 to 6 servings

Chicken Tacos al Pastor (Gluten-Free)

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One of my favorite Mexican meals is Tacos al Pastor, made with skewered meat and pineapple. I love how the fruit marries beautifully with the meat. With that dish in mind, I put together an easy pineapple salsa that perfectly complemented the grilled chicken.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Marinade

• 3 cups prepared salsa
• 1 tsp honey or agave syrup
• Juice of 2 limes
• 2 tsp ground cumin
• 1 handful fresh cilantro, coarsely chopped
• 1 tsp kosher salt

Chicken

• 2 lb boneless, skinless chicken breasts or thighs, or a combination
• 3 tbsp organic olive oil
• 1 tsp paprika
• 2 tsp ground ancho chile powder
• Sea salt and freshly ground black pepper
• 12 corn tortillas (gluten-free if needed)

Fresh Pineapple Salsa

• 1-1/2 cups fresh pineapple small cubes (or use canned pineapple packed in water and drain well)
• 1 red bell pepper, chopped finely
• 1/2 small red onion, finely chopped
• 1 to 2 jalapeno peppers, finely minced
• Sea salt and freshly ground black pepper, to taste
• Juice of 1 to 2 limes, to taste
• 1 tbsp organic olive oil
• Fresh cilantro, chopped, to taste

Toppings

• Shredded Monterey Jack cheese (leave off for dairy-free)
• Chopped green onions
• Fresh cilantro, stems removed, leaves finely chopped
• Lime wedges

Instructions

1. Marinate the Chicken: In a food processor or blender, place the salsa, honey, lime juice, cumin, cilantro, and salt. Process until smoothly blended. Transfer to a large resealable plastic bag and add the chicken. Seal the bag, pressing out the air. Massage the chicken to make sure all surfaces are coated with the marinade. Place in the refrigerator and marinate for 30 minutes to 1 hour, turning occasionally so all sides of the chicken are coated with the marinade.
2. Grill the Chicken: Preheat your gas grill over high heat or build a medium-hot charcoal fire, banking the coals on one side of the grill. If using gas, turn down to medium heat.
3. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Brush chicken pieces with the olive oil, sprinkle all sides with the paprika and chile powder, and season lightly with salt and pepper. Place on the hot grill and cook, turning occasionally with tongs, until the chicken is browned and cooked through, about 10 to 15 minutes total, depending on the size of the chicken pieces. The chicken is done when an instant read thermometer inserted into the center of the thickest part registers 163°F. It will climb to 165°F as it rests.
4. Transfer the chicken to a cutting board and let rest for 10 minutes lightly covered with foil. Cut into thin slices. Wrap chicken slices in foil, and place back on the cooler part of the grill to keep warm.
5. Warm the corn tortillas on the grill until softened, about 20 seconds per side, flipping with tongs as needed. Transfer to a foil packet to keep warm and pliable.
6. Make the Pineapple Salsa: Prepare all the ingredients for the salsa, chopping everything to small bite-sized pieces (this makes it easier to eat). Place the pineapple, bell pepper, onion, and jalapeno in a mixing bowl and toss to combine. Sprinkle very lightly with salt and pepper. Add the lime juice and olive oil, starting with the juice of one lime, then taste and add more if it needs it. Toss again until everything is evenly coated. Add as much cilantro as you like, reserving a few sprigs for garnishing the salsa and plates.
7. Assemble the Tacos: Place some of the chicken in a warm tortilla, add a spoonful or two of the pineapple salsa, sprinkle the top with shredded cheese, green onions, and cilantro. Make 2 to 3 per person and serve with lime wedges. Pass additional toppings and salsa at the table so everyone can customize their own tacos.
8. Recipe Source: The Heritage Cook

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 646Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 160mgSodium: 1488mgCarbohydrates: 59gFiber: 9gSugar: 25gProtein: 59g

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