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Jessica Alcántara

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Al Pastor Chicken Stuffed Pineapple

2 h 20 min
30 min
Easy
4.5
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For those meetings between friends, prepare this amazing and colorful Al Pastor Chicken Stuffed Pineapple; It has a very nice presentation.The chicken is marinated with an adobo based on achiote, vinegar and spices that brings out all the "al pastor" flavor. Pineapple is hollowed out and once you cooked the meat, you serve it inside and then grilling it with Manchego cheese.

You can eat the chicken alone or in tacos with flour tortillas and complement it with lemon, onion, cilantro and guacamole. Look good cooking this delicious pineapple filled with chicken to the shepherd, we assure you that no one can resist the sight, smell and taste of this unique dish.
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Ingredients

4 servings
  • 5 spoonfuls of achiote
  • 1/4 of Cup of White vinegar
  • 3 pieces of guajillo chili pepper deveined and seedless
  • 2 pieces of ancho chili pepper deveined and seedless
  • 3 cloves of garlic
  • 1/4 of piece of onion
  • 1 piece of tomato roasted
  • 1/2 Cup of pineapple juice
  • 1 tablespoon of sea salt
  • 1 tablespoon of oregano
  • 1 tablespoon of allspices
  • 1 tablespoon of cumin
  • 2 pieces of whole clove
  • 1 piece of chicken breast cut into small cubes
  • 2 spoonfuls of oil
  • 1 piece of pineapple
  • 1 Cup of Manchego cheese for au gratin
  • to taste of coriander
  • to taste of red onion filleted
  • to taste of flour tortillas To serve
  • to taste of green lemon To serve
  • to taste of guacamole To serve

    Preparation

    For the marinade, blend the achiote with the vinegar, chilies, garlic, onion, roasted tomato, pineapple juice, salt, oregano, pepper, cumin and cloves.
    In a bowl mix the chicken with the adobo and marinate for 2 hours in refrigeration.
    In a pan heat the oil and cook the chicken for 15 minutes or until cooked.
    Preheat the oven to 180 °C. (356°F)
    Cut the pineapple in half and with a spoon, add the chicken and sprinkle with Manchego cheese and gratin for 10 minutes in the oven.
    Garnish with coriander and sliced ​​onions. Serve as a taco with corn tortilla and accompany with lemon and guacamole.

    PRESENTATION

    On a cast iron oven proof dish, accompanied by red onion, cilantro, lemons, guacamole.

    TIPS

    Marinate your chicken the night before, so it has more flavor. You can grill the pineapple in an electric oven.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    413
    kcal
    21%
    Carbohydrates
    38.7
    g
    13%
    Proteins
    13.3
    g
    27%
    Lipids
    23.1
    g
    35%
    Fiber
    2.9
    g
    5.8%
    Sugar
    13.4
    g
    15%
    Cholesterol
    44.6
    mg
    15%
    Esha
    Rate this tip
    Ratings (2)
    Juan Carlos Marquez Rodriguez
    07/09/2018 11:17:30
    EXELENTE RECETA MUCHAS GRACIAS
    Maribel Santana
    24/07/2018 22:47:25
    Sabrosas. La pina le da un sabor irresistiblemente agridulce y el picante q buenooooo

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