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Chicken al Pastor is tangy, smoky, and perfectly sweet. Made with juicy tender chicken, and caramelized pineapple, this sheet pan chicken al pastor recipe gets a flavorful meal on the table in under an hour. It is perfect for tacos, burritos and more!
Looking for more copycat Chipotle recipes? You will love my recipes for Sofritas, Instant Pot Barbacoa, and Instant Pot Cilantro Lime Rice.
Enjoy Chipotle’s Chicken al Pastor at Home
Just because Chipotle only has chicken al pastor on their menu for a limited time, doesn’t mean you need to limit how often you enjoy this sweet and spicy chicken! Made with easy-to-find ingredients with only 10 minutes of hands-on prep, Sheet Pan Chicken al Pastor is easy enough to enjoy any night of the week.
While inspired by the flavors in authentic Mexican al pastor, this chicken al pastor recipe is anything but authentic. Chicken stands in for pork and instead of being slow roasted over on a vertical spit, the boldly seasoned chicken is roasted quickly in the oven on a sheet pan alongside sweet pineapple. But the flavor is spot on and satisfies the craving for al pastor.
The chicken is juicy, tender, and filled with a savory citrus flavor. The pineapple becomes caramelized, adding the perfect sweet contrast to the slightly spicy marinade. Whether served in tacos, over rice, or in as a stand-alone dish, you are going to love this easy chicken al pastor recipe.
How to Make Sheet Pan Chicken al Pastor
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Make the Al Pastor Marinade
Instead of using guajillo chiles, ground achiote, or achiote paste, all of which can be hard to find, I recommend using chipotle in adobo sauce, which comes close to replicating the flavor and is affordable and easy to find. Blended with pineapple juice, onion, vinegar, garlic, and a few dried spices, this marinade tenderizes and flavors the chicken beautifully.
Marinate the Chicken
In order to infuse the chicken with flavor fast, it is best to cut the chicken into thin strips and then submerge the chicken strips in the marinade. The marinade works as quickly as 10 minutes, but feel free to leave the chicken in the marinade (in the refrigerator) for up to 4 hours. Any longer than that, the acidity of the pineapple will break down the chicken too much, making it mushy.
Bake the Chicken and Pineapple
Bake the chicken and pineapple at a high temperature, which will not only get dinner on the table fast, but also help to caramelize the pineapple and chicken.
Broil to Char
If you are desiring the crispy tidbits that comes from vertical spit roasting, you can opt to quickly broil the chicken and pineapple.
Serving Suggestions
The options for serving Chicken al Pastor are as endless as the combinations at Chipotle. Keep it simple and serve the mixture as tacos, or use the mixture to make delicious burritos, burrito bowls, quesadillas, or taco salads.
- Chicken Al Pastor Burrito: Serve the chicken al pastor in a flour tortilla, with rice, black beans, cheese and guacamole.
- Burrito Bowl: Ditch the tortilla and serve chicken and pineapple mixture over rice, cilantro lime rice, brown rice, or jasmine rice, and load up the toppings. My favorite toppings for Chicken al Pastor Burrito Bowls are Salsa Verde, Corn Salsa, and/or Pineapple Mango Salsa.
- Chicken Al Pastor Tacos: Serve the chicken and pineapple on small toasted corn tortillas topped with shredded cabbage, minced cilantro, and lime wedges.
- As a Quesadilla Filling: Top a tortilla with a thin layer shredded or crumbled cheese, followed by a thin layer of chicken al pastor, topped with a final thin layer of additional cheese. Toast in a dry skillet for 60-90 seconds on each side until the tortilla is golden and the cheese has melted.
- On a Salad: Serve the Chicken al Pastor on a Southwest Salad for a crazy delicious spin on a taco salad.
Recipe Modifications
- No Pineapple Juice? Use orange juice to replicate the sweet, citrus flavor al pastor is known for.
- Chicken: This recipe calls for boneless, skinless chicken thighs, but feel free to use boneless, skinless chicken breasts.
- Pan-fry Chicken al Pastor: Instead of baking the chicken al pastor and pineapple, sauté the marinated chicken and pineapple in a large skillet in a bit of olive oil. Cook over high heat, stirring often, for 5-7 minutes, or until cooked through and slightly charred.
More Favorite Tex-Mex Chicken Recipes
Chicken Al Pastor
Made with juicy tender chicken, and caramelized pineapple, this easy sheet pan chicken al pastor recipe gets a flavorful meal on the table in under an hour. It is perfect for tacos, burritos and more!
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Servings: 6
Calories: 204kcal
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Instructions
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Make Marinade. In a small blender or food processor, process⅓ cup pineapple juice, 6 chipotle chiles in adobo, 1 tablespoon cup apple cider vinegar, small onion, 4 garlic cloves, 2 teaspoons cumin, 2 teaspoons kosher salt, 1 teaspoon oregano, 1 teaspoon coriander, and 1 teaspoon pepper until smooth.
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Marinate Chicken. Cut the chicken thighs into thin strips and place them into a large bowl. Pour the marinade over the chicken and toss to evenly coat them in the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to four hours.
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Cook the Chicken and Pineapple. When ready to bake chicken, preheat the oven to 425℉. Line a large rimmed baking sheet with foil for easy clean up. Transfer the marinated chicken to the sheep pan, adding just 1 to 2 tablespoons of the marinade. Add the diced pineapple to the baking sheet and toss to combine the chicken, pineapple and marinade. Spread the mixture out into an even layer and bake for 7-10 minutes, or until the chicken reaches 165℉.
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Broil (Optional) Place the baking sheet under the broiler. Broil 2-4 minutes, turning the pan halfway through, until the chicken and pineapple are brown and crispy.
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Serve. Drizzle the juice of 1 fresh lime over the chicken and serve as desired with cilantro and lime wedges.
Notes
Chicken: This recipe calls for boneless, skinless chicken thighs, but feel free to use boneless, skinless chicken breasts.
Storage: Allow the chicken and pineapple mixture to cool and then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a dry skillet or on a baking sheet under a broiler until warmed through and toasted.
Nutrition
Calories: 204kcal | Carbohydrates: 12g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 891mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg
