Tacos au poulet al pastor
4-6 Portions
4h Brining
15 min Prepping
15 min Cooking
Recipe Easy


  • 1 pack Exceldor boneless chicken thighs


  • 1/3 cup (85 ml) pineapple juice
  • 1/3 cup (85 ml) chipotle sauce
  • 2 cloves garlic, crushed
  • Juice of 2 limes
  • 1 tbsp. (15 ml) chili seasoning
  • 1 tsp. (5 ml) ground coriander
  • 1 tsp. (5 ml) ground cumin


  • 1 fresh pineapple in quarters
  • Small soft corn tacos
  • 1 small white onion, chopped
  • Chipotle sauce
  • Fresh cilantro, chopped
  • Limes wedges


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  1. Combine all the marinade ingredients in a bowl and mix well.
  2. Put chicken thighs with the marinade in a reusable plastic bag and marinate 4 hours in the refrigerator.
  3. Preheat BBQ on high for 10 minutes. Reduce heat to medium and roast chicken thighs for about 5 minutes on each side. Roast the pineapple at the same time until nicely browned.
  4. When chicken and pineapple are done, transfer to a cutting board. Cut the chicken in small pieces and the pineapple in small cubes.
  5. Serve Chicken al Pastor in warmed corn tortillas topped with chipotle sauce, a few grilled pineapple cubes, onions, coriander, and lime wedges.