Chicken Al Pastor Bowl Recipe

The Chicken Al Pastor Bowl is a vibrant, flavor-packed meal that brings all the sunshine, spice, and tropical magic of Mexican street food right to your kitchen. Tender chicken thighs marinate in a citrusy, smoky blend before they roast with caramelized pineapple and onions, then pile onto rice and beans for the kind of bowl you’ll want to make on repeat.

Ingredients You’ll Need

You only need a handful of vibrant, easy-to-find ingredients to make these Chicken Al Pastor Bowls, and each plays an essential part—bringing brightness, depth, and a touch of sweetness to every layer of your dinner. Here’s what makes each one shine!

• Boneless skinless chicken thighs: Thighs are juicy, flavorful, and won’t dry out as they roast over pineapple and onions.
• Sazon Achiote packet: This handy seasoning is a shortcut to that signature red-orange al pastor flavor, with a blend of achiote and Latin spices.
• Minced garlic: For an aromatic punch that infuses both the marinade and the whole dish with savory goodness.
• Chipotle chili powder: Brings a subtle smoky heat that’s the perfect counterpoint to sweet, tart flavors.
• Orange juice: Fresh citrus not only helps tenderize the chicken but adds a tangy lift to the marinade.
• Brown sugar: A touch of sweetness balances the citrus and spice, and helps the chicken caramelize beautifully.
• White onion: Roasts alongside the chicken and pineapple, soaking up all those juices and adding a mild, savory bite.
• Pineapple: The essential al pastor ingredient! Roasted pineapple lends juicy bursts of tropical sweetness through every forkful.
• Cooked rice: The bowl’s fluffy, hearty foundation—use your favorite white or brown rice, or swap in a grain you love.
• Black beans: Creamy, protein-rich beans make the bowls extra satisfying and give a Latin-inspired twist.
• Chopped cilantro: Adds a fresh, herbal pop at the finish—don’t skip it unless you’re a cilantro-skipper!
• Lime: For a tangy citrus squeeze to brighten every bite just before serving.

Variations

Don’t be afraid to play! The Chicken Al Pastor Bowl is wonderfully flexible, adapting to whatever ingredients, diets, or cravings you have on hand—feel free to make it your own with these easy tweaks.

• Swap in chicken breast: If you prefer leaner meat, boneless skinless breasts work well—just watch them closely, as they cook a bit faster than thighs.
• Make it vegetarian: Replace the chicken with thick slabs of roasted cauliflower or seasoned tofu, and marinate them just as you would the chicken for all that saucy flavor.
• Low-carb option: Pile everything over cauliflower rice instead of regular rice for a lighter, lower-carb meal that’s still packed with flavor.
• Add extra veggies: Toss in roasted bell peppers, corn, or even zucchini on the baking sheet for more color and nutrition in every bowl.

How to Make Chicken Al Pastor Bowl

Step 1: Marinate the Chicken

In a medium bowl, whisk together the orange juice, sazon achiote, minced garlic, chipotle chili powder, and brown sugar—the aroma alone will make your mouth water! Tumble in the chicken thighs, making sure every piece is happily coated. Cover, then let the chicken soak up all those bright, smoky flavors in the fridge for at least 3 hours (overnight is even better).

Step 2: Prep Your Sheet Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup, then scatter the sliced white onion and pineapple chunks evenly over the tray. These will roast and caramelize, catching every drop of chicken marinade for maximum flavor.

Step 3: Bake the Chicken, Pineapple & Onion

Lay the marinated chicken thighs right on top of the onion and pineapple, reserving the leftover marinade for later. Slide the pan into the oven and roast for 15 minutes. Meanwhile, pour the leftover marinade into a small saucepan—bring it to a boil for 5 minutes to make a luscious, safe-to-eat drizzle for your bowls, then simmer until the chicken is done.

Step 4: Flip, Stir, and Broil

Once the first 15 minutes are up, carefully flip the chicken and stir the pineapple and onions so they cook evenly. Return the tray to the oven for another 10 minutes. Finally, flip the chicken again and broil for 5 minutes to create crispy, caramelized edges that make this Chicken Al Pastor Bowl extra irresistible.

Step 5: Chop & Assemble Your Bowls

Remove the tray from the oven, chop your chicken into bite-sized pieces, and toss them back onto the pan with all those golden, roasted onions and pineapple. To build each bowl, layer fluffy rice and warm black beans, then top with the hot chicken mixture. Finish with chopped cilantro, a squeeze of lime, and don’t forget that dreamy marinade drizzle!

How to Serve Chicken Al Pastor Bowl

Garnishes

Let your Chicken Al Pastor Bowl shine with a lively sprinkle of chopped cilantro for freshness, an extra lime wedge for that zippy finish, and maybe a few thin slices of radish or pickled onions if you want even more color and crunch. A dollop of sour cream or creamy avocado slices never hurt, either!

Side Dishes

These bowls are a meal in themselves, but they’d be extra dreamy with a side of crispy tortilla chips (perfect for scooping up every last bite), a fresh corn salad, or a light cabbage slaw to add crunch and a cooling contrast to the warm, spiced chicken and pineapple.

Creative Ways to Present

For a party-worthy touch, set up a Chicken Al Pastor Bowl bar with all the toppings and let everyone build their own masterpiece! Or serve the chicken, pineapple, and onions over chopped romaine for an al pastor salad, or tucked into tortillas as a brilliant taco filling. Leftovers also make fantastic wraps for lunch the next day—just roll ‘em up!

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, pineapple, and onions in an airtight container in the fridge—they’ll stay fresh and tasty for 3 to 5 days. You can keep the cooked rice and beans separate if you like, making assembly fast for work lunches or busy weeknights.

Freezing

The Chicken Al Pastor Bowl components freeze beautifully! Spoon the chicken mixture (with pineapple and onion) into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, and your future self will thank you at dinnertime.

Reheating

Reheat the chicken, pineapple, and onions gently in the microwave or in a skillet with a splash of water to keep them moist. The sauce actually develops even more flavor after a day or two, making leftover bowls just as exciting as the first go-round!

FAQs

Final Thoughts

If you’re craving a dinner that’s big on sunshine and flavor—and so much fun to make—the Chicken Al Pastor Bowl is calling your name. Each bite is a little tropical getaway, bursting with color, cozy rice, and crave-worthy spiced chicken. Try it once, and I guarantee it’ll become one of your happiest go-to meals!

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