chicken thighs yellow onion pineapple garlic chipotle peppers orange juice apple cider vinegar brown sugar achiote paste ancho chili powder ground cumin dried oregano kosher salt Tortillas, rice, beans, crema cilantro, queso fresco & extra toppings as desired
Gather & prep ingredients according to list. Preheat oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broiler. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.
Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs & thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top & toss to combine. Marinate in the refrigerator (covered) for at least 6 hours or up to 3 days.
Transfer the marinated chicken & onions to the prepared baking sheet, draining any excess marinade. Add the diced pineapple to the baking sheet. Toss to combine. spooning a little extra marinade in as necessary to coat the pineapple. Bake on the center rack for 15 minutes. The chicken should be nearly cooked through. Remove the chicken from the oven to chop, and meanwhile preheat the broiler.
Transfer the chicken to a cutting board & carefully chop the chicken into bite-sized pieces. Place the chopped chicken pastor back on the baking sheet.
Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the al pastor chicken is browned & slightly crisp.
Place the crispy chicken pastor in tortillas for tacos or a bowl with rice & beans for burrito bowls, finishing with your favorite taco night toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!