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Al Pastor Chicken Tacos with Grilled Pineapple Salsa

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Servings 4


  • 1 Harry & David pineapple (peeled, cored, and chopped into one-inch cubes)

For the Tacos:

  • 3 cloves of garlic (chopped)
  • 2 tbsp chili powder
  • 2 tsp ground paprika
  • 2 chipotle peppers adobo
  • ½ cup fresh pineapple juice
  • ¼ cup white vinegar
  • 1 cup fresh pineapple cubes
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 pound boneless chicken thighs or breasts (cut into one-inch cubes)
  • 8 flour tortillas (toasted)

For the Salsa:

  • 1 cup fresh pineapple cubes or slices
  • ½ red onion
  • 1 jalapeño (minced)
  • 1 tbsp honey
  • 2 tbsp fresh cilantro (chopped)
  • Salt and pepper to taste


For the grilled pineapple salsa:

  • Preheat a grill pan or outside grill to medium-high heat. Place a few pineapple cubes or slices on the grill pan. Sauté for a few minutes on each side until slightly golden brown.
  • Remove the pineapple from the pan and place on a cutting board. Dice the pineapple into small pieces.
  • In a medium bowl, combine the diced pineapple, red onion, jalapeño, honey, cilantro, salt, and pepper.

To make the tacos:

  • In a blender or food processor, combine the garlic, chili powder, paprika, chipotle peppers, pineapple juice, vinegar, pineapple cubes, salt, and pepper. Blend the mixture until smooth and set aside.
  • Preheat a large skillet to medium high heat and add the olive, chicken, salt, and pepper. Cook the chicken for about 5 minutes, then add in about 1/3 cup of the al pastor sauce. You will have some sauce left over.
  • Continue to cook the chicken in the sauce. Once the chicken is cooked through, remove the skillet from the heat. Divide the chicken among the tortilla shells and garnish with pineapple salsa. Enjoy!
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