Recipes

Al Pastor Chicken Bowl with Pickled Pineapple

Chicken in a smoky pineapple guajillo sauce over brown rice, with pickled pineapple, jalapeño and pumpkin seeds.

By Lincoln Moore2 min read

Al Pastor chicken bowl with pineapple, tomatoes, jalapeño and pumpkin seeds over rice

This was the Al Pastor Primo, a Cinco de Mayo special that became one of the most-requested bowls we ever made. Chicken marinated in a smoky pineapple and guajillo chile sauce, over brown rice with quick-pickled pineapple, sweet onion, tomatoes, pickled jalapeño, cilantro and toasted pumpkin seeds.

The same blended sauce does double duty: half marinates the chicken, half goes over the finished bowl.

Ingredients

For the pineapple guajillo sauce

  • 3 dried guajillo chiles, stemmed and seeded
  • 1 cup fresh pineapple chunks
  • 1 garlic clove
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cumin and 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 2 to 4 tbsp water

For the bowls

  • 2 boneless, skinless chicken thighs (about 300 g)
  • 1 1/2 cups cooked brown rice
  • 1 cup diced pineapple, tossed with 1/4 cup vinegar, 1 tsp sugar and a pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1/4 sweet onion, thinly sliced
  • 1 tbsp pickled jalapeño slices
  • 2 tbsp toasted pumpkin seeds
  • A handful of cilantro
  • Lime wedges, to serve

How to make it

  1. Toast the chiles in a dry pan for 20 to 30 seconds per side until fragrant, then cover with hot water and soak for 15 minutes.
  2. Drain the chiles and blend them with the pineapple, garlic, vinegar, spices, salt and enough water to make a smooth, pourable sauce.
  3. Coat the chicken with half the sauce and leave for at least 15 minutes (or overnight in the fridge). Toss the diced pineapple with the vinegar, sugar and salt to quick-pickle.
  4. Cook the chicken in a hot oiled skillet or grill pan for 5 to 6 minutes per side, until charred in spots and 74°C (165°F) inside. Rest, then slice.
  5. Build the bowls: brown rice, chicken, pickled pineapple, tomatoes, sweet onion and jalapeño. Spoon over the rest of the sauce and finish with pumpkin seeds, cilantro and lime.

Why it works

Chicken thighs stay juicy over high heat and soak up the marinade, and brown rice adds fiber so the bowl keeps you full. Guajillo chiles bring a mild, smoky warmth rather than serious heat.

The quick-pickled pineapple is the signature: sweet, sharp and juicy, it does the job that grilled pineapple does in a taco al pastor, with no extra cooking.

Make it your own

  • Vegetarian: use thick slices of extra-firm tofu or cauliflower steaks, marinated and roasted the same way.
  • Spicier: add a chipotle chile in adobo to the sauce.
  • Wrap it: roll everything in a warm tortilla instead of a bowl.
  • More ideas: see our Build Your Own Bowl guide and our salads and wraps.

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