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Description
A high-protein Chicken Al Pastor Bowl featuring tender marinated grilled chicken, lime-cilantro rice, caramelized pineapple, and fresh toppings like avocado, onion, salsa verde, and cotija cheese.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon ancho chili powder
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups cooked rice (e.g., jasmine, brown, or coconut rice)
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 6 slices fresh pineapple
- 1/8 teaspoon chili powder
- Diced white onion (for topping)
- Salsa verde (for topping)
- Sliced avocado (for topping)
- Crumbled cotija cheese (for topping)
- Lime wedges (for serving)
Instructions
- Prepare the chicken marinade: In a bowl, whisk together the orange juice, apple cider vinegar, brown sugar, ancho chili powder, ground oregano, ground cumin, kosher salt, and black pepper.
- Place the chicken into a large freezer bag or a non-reactive dish and pour the prepared marinade over it. Ensure the chicken is well coated. Marinate in the refrigerator for at least 4 hours, or ideally overnight (up to 24 hours) for maximum flavor and tenderness.
- Preheat your grill to medium-high heat. While the grill is heating, remove the chicken from the marinade and pat it dry. Grill the marinated chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is nicely charred. Let the chicken rest for 5 minutes before slicing or dicing.
- Prepare the grilled pineapple: Sprinkle the pineapple slices with a pinch of chili powder. Grill for 1-2 minutes per side until they are caramelized and show light char marks. Once cooled slightly, dice the pineapple into chunks.
- Prepare the rice: In a bowl, combine the cooked rice with fresh lime juice, chopped cilantro, and kosher salt. Toss gently to combine.
- Assemble the bowls: Divide the lime-cilantro rice among serving bowls. Top each bowl generously with the sliced or diced grilled chicken, diced grilled pineapple, sliced avocado, diced white onion, and a drizzle of salsa verde.
- Finish with a sprinkle of crumbled cotija cheese and a lime wedge on the side for an extra squeeze of citrus before serving.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Adjust chili powder and ancho chili powder to your preferred spice level.
- This recipe is naturally gluten-free; check labels for any packaged ingredients like salsa verde.