Summer is here! Try this grilled chicken recipe for juicy chicken thighs marinated in pineapple and spices, then topped with a fresh take on pico de gallo.

Grilled Chipotle Chicken al Pastor Tacos with Pineapple Pico de Gallo

  • Yield:

    4-6 servings

  • Total Time:

    45 mins

  • Prep Time:

    15 mins

  • Cook Time:

    30 mins


For the Chipotle Chicken al Pastor:
  • 4 pounds of boneless skinless chicken thighs
  • ½ cup of Mazola® Corn Oil
  • 8-ounce can of pineapple tidbits
  • 7-ounce can of chipotle peppers in adobo sauce
  • ¼ cup of sour orange juice (may substitute with half orange and half lemon juice)
  • 8 garlic cloves, peeled
  • 2 tablespoons of chili powder
  • 2 teaspoons of ground cumin
  • 2 teaspoons of dried oregano
  • 1 tablespoon of kosher salt
  • Tortillas of choice
For the Pineapple Pico de Gallo:
  • 2 cups of fresh pineapple, cut into small cubes
  • 1 jalapeno, finely diced
  • 1 medium red onion, finely diced
  • ¼ cup of cilantro, chopped
  • 3 soft limes, juiced
  • 1 teaspoon kosher salt


  1. Add the chicken thighs to a medium-sized bowl, and set aside.
  2. Add the Mazola® Corn Oil, canned pineapple, chipotle peppers in adobo sauce, sour orange juice, garlic cloves, and spices to a blender.
  3. Fully blend marinade for about 15 seconds.
  4. Add al pastor marinade to the chicken and onions and toss to coat evenly.
  5. Cover the bowl and marinate overnight or for at least 2 hours.
  6. Preheat grill to medium-high heat.
  7. Transfer marinated chicken onto a nonstick baking sheet tray, leaving any excess liquid marinade behind.
  8. Transfer the marinated chicken thighs to the grill for 15 minutes.
  9. Flip each chicken thigh and grill for 10 additional minutes or until fully cooked, at an internal temperature of 165°F.
  10. Once the chicken has been off the grill for at least 10 minutes, cut chicken thighs into small cubes.
  11. For the pineapple pico de gallo, combine all ingredients in a bowl and mix.
  12. Serve chicken on a warm tortilla, topped with a small spoonful of pineapple pico de gallo.
  13. Optional toppings include cilantro, diced onions, and cotija cheese.

Recipe by Chris Valdes of @chefchrisvaldes