Gluten-Free Al Pastor Chicken

Transform your taco night with this irresistible Gluten-Free Al Pastor Chicken recipe, a vibrant twist on the traditional Mexican classic. Juicy, marinated chicken thighs are infused with the smoky-sweet flavors of guajillo and ancho chiles, fresh citrus juices, and aromatic spices, then grilled to perfection and paired with caramelized pineapple for an irresistible combination of sweet, smoky, and tangy. Served on warm, gluten-free corn tortillas and topped with a bright garnish of fresh cilantro and onion, these tacos deliver bold, authentic flavor in every bite. Perfect for gluten-sensitive eaters, this crowd-pleasing dish is not only naturally gluten-free but also easy to prepare with just 30 minutes of prep before grilling. Whether you're hosting a taco bar or enjoying a casual weeknight meal, this recipe promises a fiesta of flavor that's as colorful as it is satisfying.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 medium fresh pineapple
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 3 fresh garlic cloves
• 0.25 cup white vinegar
• 0.25 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 12 corn tortillas (gluten-free)
• 0.5 cup fresh cilantro, chopped
• 0.5 cup onion, finely chopped

Directions

Step 1

Begin by soaking the dried guajillo and ancho chiles in warm water for 15 minutes to rehydrate them.

Step 2

Peel and core the fresh pineapple, then cut it into 1-inch pieces, reserving half of the pieces for later use.

Step 3

Drain the chiles and place them into a blender along with the garlic cloves, white vinegar, orange juice, lime juice, ground cumin, dried oregano, salt, black pepper, and onion powder.

Step 4

Blend until you achieve a smooth, thick marinade.

Step 5

Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring they are fully coated.

Step 6

Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for better flavor infusion.

Step 7

Preheat your grill or pan to medium-high heat and add 1 tablespoon of olive oil.

Step 8

Grill the chicken thighs until they are cooked through, about 6-7 minutes per side, until the internal temperature reaches 165°F.

Step 9

In another pan, heat the remaining tablespoon of olive oil and add the reserved pineapple pieces, cooking them until they are caramelized and golden, about 5 minutes.

Step 10

Warm the gluten-free corn tortillas on the grill or in a dry skillet.

Step 11

Dice the cooked chicken into small pieces.

Step 12

To assemble the tacos, place some chopped chicken on each tortilla, add a spoonful of caramelized pineapple, and top with chopped cilantro and finely chopped onion.

Step 13

Serve the Gluten-Free Al Pastor Chicken tacos immediately and enjoy!

Nutrition Facts

Serving size	2341.3 grams (2341.3g)

Amount per serving	% Daily Value*
Calories	4023

Total Fat 152.20g	195%
Saturated Fat 34.70g	174%
Polyunsaturated Fat 2.70g
Cholesterol 1134mg	378%
Sodium 3354mg	146%
Total Carbohydrate 399.00g	145%
Dietary Fiber 58.90g	210%
Total Sugars 44.70g
Protein 272.30g	545%

Vitamin D 64IU	318%
Calcium 828mg	64%
Iron 24mg	132%
Potassium 4802mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 26.9%

Carbs: 39.4%