Ingredients
- 1.5–2 pounds boneless, skinless chicken thighs
- 1.5 cups diced pineapple or pineapple chunks
- 1/2 yellow onion, thinly sliced
For the marinade:
- 2 chipotle chiles in adobo, chopped, plus 3 tablespoons of the sauce from the can
- 3 tablespoons honey or brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- Juice from 1 large orange (about 1/3 cup orange juice)
Instructions
- Add the marinade ingredients into a large bowl and mix well to combine. Add the chicken thighs and sliced onion into the bowl and toss to coat
- Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight
- Move your oven racks so one is in the middle and another is 6 inches under the broiler. Preheat the oven to 425 degrees F.
- Line a large baking sheet with foil if desired. Add the diced pineapple to the baking sheet and then transfer the marinated chicken and onions onto the baking sheet as well
- Toss to mix the chicken with the pineapple to coat with the sauce and then place the baking sheet into the oven
- Bake on the center rack for 20 minutes
- The chicken should be nearly cooked through, but remove the sheet pan from the oven, transfer the chicken thighs to a cutting board and chop into bite size pieces
- While doing that, turn the oven onto the broil setting
- Return the chopped chicken to the sheet pan and place back into the oven. Broil for 5-6 minutes until the chicken and pineapple is caramelized and slightly charred
- Remove from oven and serve in tacos with optional toppings
Notes
Optional ingredients for serving:
- Corn or flour tortillas
- Sour cream
- Red onion
- Cilantro
- Salsa (try our homemade Mango Habanero Salsa)
- Pico de Gallo (try our homemade Mango Pico de Gallo)
- Limes
- Queso or Cotija (try our homemade Queso Mozzarella)
- Shredded cheese
- Rice
- Guacamole
Find it online: https://www.wholekitchensink.com/chicken-al-pastor/