SHANNON'S CUTTING BOARD

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Chicken Al Pastor Tacos 🍍

I would be lying if I said I did eat tacos literally all this week tweaking this recipe. I’m not mad at it.

I LOVE tacos. Every shape, every size, give me them all. Al pastor has always been one of my absolute favorites. And this smoky chipotle pineapple sauce…it will make you want tacos every single day of the week without having to tweak a recipe. SO, here it is! These are far from “traditional” but who cares 🤷🏻‍

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Smoky Chipotle Pineapple Sauce 🍍

• 1 small can chipotle in adobo

• 2 cups fresh pineapple, chopped

• 4 cloves of garlic

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1/4 cup apple cider vinegar

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika


Additional ingredients:

• 1 lb chicken breast, cut in strips

• 1 small yellow onion, sliced

• ½ small red onion, chopped

• 3 tablespoons olive oil • 3 cloves of garlic

• Cotija or goat cheese

• Avocado, sliced

• ½ cup cilantro, chopped

• Yellow corn tortillas

• 2 limes, 1 sliced, 1 juiced

• 3 roma tomatoes

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Instructions:

1. Grill pineapple in strips, then chop

2. In a blender combine the chipotle, garlic, salt, pepper, vinegar, chili powder, paprika. Blend until fully smooth. Pour 1/3 of mixture out and use to marinade chicken;

3. Add half of pineapple into the blender. Blend once again until fully smooth;

4. Heat cast iron skillet and add olive oil. When hot, add chicken and onions;

5. Warm tortillas in a cast-iron skillet over medium-high until slightly charred;

6. Make pico de gallo. Place garlic and red onion in a strainer. Pour boiling water over to cut the bite. Place tomatoes, coolest onions/garlic, and lime juice in a bowl;

7. Toss chicken in enough of the chipotle pineapple sauce to coat;

8. Place avocado, chicken, grilled pineapple, pico de gallo, goat cheese, fresh cilantro in warmed tortillas. Drizzle more sauce for extra spice and a squeeze of lime!

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