Chicken Meat Mexican

Chicken Tacos Al Pastor

This is a taco dish you won’t want to miss. The pineapple salsa cools down the semi-spicy chicken, and the flavors combine beautifully in each bite. Perfect for Taco Tuesdays!


Chicken Tacos Al Pastor

Sweet and spicy tacos.

  • Author: admin


Sauce for chicken:

3 garlic cloves

1 ½ teaspoon oregano

1 teaspoon cumin

1 teaspoon coriander

2 teaspoons salt

1 teaspoon pepper

4 dried guajillo chilies (stems removed, and cut into chunks)

½ red onion, peeled and cut into chunks

1/3 cup pineapple juice

1/3 cup apple cider vinegar

2 packets anchiote powder

2 chipotle peppers with 1 T adobo sauce from can

1 T honey

Additional taco ingredients:

2 lbs chicken boneless, skinless breasts or thighs


Chopped cilantro

Pico de gallo or Pineapple Jalapeno Salsa (Recipe follows)

Sour Cream or Mexican Crema

Pineapple Jalapeno Salsa:

2 cups diced pineapple

2 jalapenos, minced

¼ cup red onion, minced

2 garlic cloves, minced

3 T cilantro, chopped

Juice of 2 limes

1 t red pepper flakes

Salt and pepper

Toss together to combine.


In a blender, combine the sauce ingredients.  Blend until smooth.  Set aside.

Place the chicken in a crockpot, pour the sauce over the chicken, cover, and cook on low for 6-8 hours.  When done, shred the meat in the sauce.  Serve with warm tortillas, pineapple salsa , and the taco fixings.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Follow Me!