Easy Tacos al Pastor
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No Fuss Tacos al Pastor

I thought I didn't like pineapple in savory dishes until I tried tacos al pastor. The meat is marinaded with delicious ingredients such as cinnamon, pineapple and chiles and topped with a fresh pineapple salsa this is a super easy feast!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Dish
Cuisine: Mexican
Servings: 4 people



  • 550 gr chicken breast or pork strips cut into strips
  • 2 ancho chiles
  • 1 guajilo chile (Or 2-3 guajilos if you cannot find ancho)
  • 220 gr fresh pineapple 3/4 cup
  • 1/2 yellow onion
  • 1 chipotle chile (in adobo sauce)
  • 1 tbsp adobo sauce
  • 1 tbsp vinegar
  • 5 cloves garlic
  • 2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp oregano
  • 1/2 tsp paprika

Homemade Pineapple Salsa

  • 100-150 gr fresh pineapple or the rest of the pineapple you didn't use
  • handful chopped fresh cilantro
  • 1/4 tsp cinnamon to taste
  • 1 tsp cumin to taste
  • 1/2 tsp oregano to taste
  • 1 tsp fajitas spice to taste (optional)


  • 12-15 small corn tortillas
  • 2 shallot onions chopped
  • handful chopped fresh cilantro
  • 4 lime wedges
  • sour cream
  • salsa verde
  • homemade pineapple salsa see above


  • Dried chiles: Use either 2 ancho chiles and 1 guajilo or just 2-3 guajilos if you cannot find ancho. If you want you can remove the seeds. Boil water and pour over the chiles and allow them to rehydrate for around 10 minutes.
  • Put the rehydrated chiles in a food processor, along with all the other marinade ingredients and process until smooth. Pour the marinade into a pot and bring to a boil for around 5 minutes. This is important as it breaks some of the enzymes in the fresh pineapple, which could eventually turn your meat into mush. Turn off the heat and let it cool to room temperature.
  • Marinade the meat for no more than an hour - the pineapple still has a lot of enzymes which tenderizes meat. Heat a pan and fry the meat until the meat is cooked through.
  • Pineapple salsa: Cut the pineapple into small cubes, mix with chopped cilantro, cinnamon, cumin, oregano and maybe some fajitas spice if you have it on hand.
  • Assemble: use small corn tortillas, minced shallot onion and cilantro, sour cream and a pineapple salsa. Finish off with lime wedges. You can also add in a little salsa verde, although I find the homemade pineapple salsa much more important than the salsa verde.


Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Adapted from: No Recipes