Chicken Al Pastor Bowls

I’ve been making Chicken Al Pastor for years and this bowl variation is one of my favorites for quick and easy dinners! The sweet pineapple pairs perfectly with the spicy chicken, making it a crowd-pleaser that tastes next-level but can be put together in just 35-minutes on a single sheet pan. As a busy mom of 3, I love making this healthy high-protein recipe for meal-prepped lunches or busy weeknight dinners – it’s SO good!

The Perfect Chicken Al Pastor Recipe

You guys love making my bowl recipes like my Hot Honey Chicken Bowls or Taco Bowl Recipe, but if you want something new and fun with punchy summer flavors these Chicken Al Pastor Bowls check every box and then some! Al Pastor is typically made with pork, but this easy one-pan meal has juicy chicken thighs and is gluten-free and dairy-free. You’ll love the sweet and spicy flavor combo, too!

Enjoy this recipe with a Strawberry Lime Mocktail Margarita!

Why You’ll Love This Al Pastor Chicken Recipe

• Simple – Using 1 sheet pan and basic ingredients these sweet and spicy chicken Al Pastor bowls have impressive flavor with very little effort!
• Healthy – These bowls leave you satisfied and fueled since they’re high in protein and filled with nutritious ingredients.
• Tasty – The yummy spice flavors are balanced by the sweet pineapple, giving that signature Al Pastor taste!
• Quick – Once the chicken is marinated, everything cooks in just 30 minutes! I love meals that are healthy, fast, and perfect for busy weeknights.

Chicken Al Pastor Bowl Ingredients

Chicken Al Pastor Marinade

• Chicken Thighs – Chicken thighs are so tasty in this recipe, but you can absolutely swap them for thinly cut chicken breasts instead. You can also use your favorite plant-based protein like firm tofu. Shrimp would also be good, but only marinate the shrimp for 30 minutes, instead of 3 hours.
• Sazon Achiote (opens in a new tab) – This product creates the unique flavors that Al Pastor is known for. Find it in your local grocery store in the Mexican food aisle or order it online! Made from annatto seeds, it adds a peppery and earthy flavor that you’ll love. If you can’t find it, you can substitute it with 2 teaspoons of smoked paprika and 1 teaspoon of salt.
• Garlic and Chipotle Chili Powder – Add flavor and spice to the marinade! Chipotle chili powder (opens in a new tab) can vary in spiciness so feel free to adjust the amount to the spice level you prefer.
• Orange Juice – The OJ in this marinade not only makes the chicken so tender, but it also adds a tart citrusy flavor that is a perfect match for the spicy, smoky chipotle chili powder.
• Brown Sugar – Rounding out the flavor, toning down the spice, and just making everything taste better, the brown sugar is a low-key hero in the Al Pastor marinade. You can also use coconut sugar!

Bowl Ingredients

• White Onion – Traditionally served with Al Pastor, the white onions have the perfect crisp sweetness for this bowl.
• Pineapple – Also traditionally served with Al Pastor, the pineapple is a fresh and bright sweetness that is so good with the spicy chicken. You can use canned pineapple in place of the fresh, just make sure to drain the juice well before putting it on the sheet pan.
• Rice – Any rice of your choice would work for Chicken Al Pastor Bowls. You can also substitute the rice with your favorite grain like quinoa (opens in a new tab) or low-carb cauliflower rice.
• Black Beans – I love adding black beans to Mexican-inspired recipes! You can substitute with your favorite beans or omit them altogether.
• Cilantro – Fresh cilantro is perfect as a topping on Chicken Al Pastor. The fresh, bright herby flavor is so good.
• Lime – Don’t skip this! Just a little drizzle of fresh lime juice adds just the right touch.

How to Make Al Pastor Chicken

How to Make Chicken Al Pastor Marinade

1. Whisk together all of the marinade ingredients.
2. Pour the marinade over the chicken and marinate in the fridge for 3 hours (or up to overnight)!

Making Mexican Chicken Bowls

1. Preheat the oven and prepare a sheet pan.
2. Place the sliced onions and pineapple on the sheet pan and top with the chicken.
3. Bake for 15 minutes.
4. While the chicken is baking, pour the remaining marinade into a saucepan and bring it to a boil. Boil for 5 minutes then reduce the heat and simmer until the bowls are ready.
5. After 15 minutes, flip the chicken and stir the pineapple and onions. Bake for another 10 minutes.
6. Broil for 5 minutes and then remove the sheet pan from the oven.
7. Cut up the chicken and return it to the sheet pan.
8. Assemble the bowls with rice, chicken, pineapple, onions, beans, cilantro, lime juice, and a drizzle of the simmered marinade.
9. Serve and enjoy!

Ways to Use Al Pastor Chicken

Make It Tacos!

Chicken Al Pastor is often served as tacos. I love my meals bowl-style but sometimes that taco craving hits! Marinate and bake the chicken, onions, and pineapple following the same directions. Warm whole wheat or corn tortillas and fill them with the chicken mixture. Top the chicken Al pastor tacos with this delicious cilantro lime sauce.

Meal Prep Chicken Bowls

Easy meal prep these chicken bowls by cooking the al pastor chicken according to the recipe below. Divide into 6 meal prep containers along with cooked rice, black beans, and chopped cilantro. Store them in the fridge for 3-5 days. When ready to enjoy, add fresh lettuce, avocado, lime juice, and regular or vegan sour cream!

Serving Suggestions

These bowls are honestly great and complete on their own, but there are so many ways to take this Chicken Al Pastor recipe up a notch! Here are a few ways to serve them:

• Build Your Own Bowls: Keep each component separate and let your guests or family build their own bowls!
• Salads: Add a salad on a the side or mix-in chopped spinach to turn these bowls into salads.
• Roasted Veggies: Serve these bowls with roasted zucchini or yucca fries (opens in a new tab) for a yummy meal.

How to Store and Reheat

Store these healthy chicken bowls in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months. For best results, allow the frozen bowls to thaw in the refrigerator overnight before reheating them in the microwave.

More Bowl Recipes You’ll Love

• French Onion Chicken Bowls
• Korean Beef Bowls
• Vegan Turmeric Quinoa Power Bowls
• Greek Chicken Rice Bowls
• Honey Sesame Chicken Meal Prep Bowls

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ServingsServes 6

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5.00 from 6 votes

Chicken Al Pastor Bowl

These Chicken Al Pastor Bowls are easy to make and so flavorful! Gluten-free, dairy-free, and high in protein, they're perfect for a busy weeknight meal or meal-prepped lunches. The pineapple with the spicy Chicken Al Pastor is the perfect pair and such a crowd-pleaser, making this easy 35-minute sheet pan recipe a healthy dinner win!

Prep: 5 minCook: 30 minMarinating Time: 3 hrTotal: 3 hr 35 min

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Equipment

• ▢
  Baking Sheet (opens in a new tab)

Ingredients

Chicken Marinade

• ▢ 2 pounds boneless skinless chicken thighs
• ▢ 1 packet Sazon Achiote (opens in a new tab)
• ▢ 1 teaspoon minced garlic
• ▢ 1/2 teaspoon chipotle chili powder (opens in a new tab)
• ▢ 1 cup orange juice
• ▢ 1/2 Tablespoon brown sugar

Bowls

• ▢ 1/2 large white onion (sliced)
• ▢ 1/2 large pineapple (cut into small chunks, about 2.5 cups)
• ▢ 3 cups cooked rice (opens in a new tab)
• ▢ 2 15-ounce cans black beans (opens in a new tab) (drained and heated)
• ▢ 1/2 cup chopped cilantro
• ▢ 1 medium lime (quartered)

Instructions

1. Whisk together the marinade ingredients in a medium bowl. Pour the marinade over the chicken and marinate for 3 hours or more.
2. Preheat the oven to 400 degrees F.
3. On a baking sheet, combine the sliced onion and pineapple.
4. Top the pineapple and onion slices with chicken pieces out of the marinade. Reserve the marinade.
5. Bake for 15 minutes.
6. While the chicken is baking, pour the marinade into a saucepan and bring it to a boil. After boiling for 5 minutes, turn the heat to low and continue to simmer it until the chicken is done.
7. After the chicken has cooked for 15 minutes, flip the chicken and stir around the pineapple and onions.
8. Continue baking for 10 more minutes.
9. After the 10 minutes is done, flip the chicken back over and broil for 5 minutes.
10. Remove the sheet pan from the oven, cut the chicken into small pieces, and return it to the pan with the pineapple and onions.
11. Assemble the bowls with 3/4 cup rice, beans, chicken, pineapple, and onions, and top with cilantro, a squeeze of lime, and a drizzle of the boiled marinade.

Watch Me Make This

Notes

• Store in an airtight container in the fridge for 3-5 days, or freeze for 1-2 months.
• Marinate the chicken the night before for a quick meal turnaround the day of!
• You can broil the chicken longer than 5 minutes if you prefer more browning. It won’t dry out and the crispy chicken tastes amazing!

Nutrition

Serving: 2.5 cups | Calories: 472 kcal | Carbohydrates: 61 g | Protein: 41 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.03 g | Cholesterol: 144 mg | Sodium: 685 mg | Potassium: 1022 mg | Fiber: 12 g | Sugar: 11 g | Vitamin A: 302 IU | Vitamin C: 56 mg | Calcium: 93 mg | Iron: 4 mg

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