Al Pastor Chicken Lollipops
These Al Pastor Chicken Lollipops take all the smoky, sweet, and tangy flavor of classic al pastor and turn it into the ultimate handheld grill recipe. Drumsticks are lollipopped for easy eating, marinated in a rich blend of guajillo and ancho chiles, achiote, pineapple juice, and warm spices, then slow-grilled until juicy and tender. A sticky pineapple glaze gets brushed on at the end for that signature caramelized shine, and everything is finished with grilled pineapple, fresh cilantro, and cotija cheese.
Whether you're planning a backyard cookout or looking for a showstopping appetizer, these lollipops deliver bold, craveable flavor in every bite — no taco necessary.
These Al Pastor Chicken Lollipops take all the smoky, sweet, and tangy flavor of classic al pastor and turn it into the ultimate handheld grill recipe. Drumsticks are lollipopped for easy eating, marinated in a rich blend of guajillo and ancho chiles, achiote, pineapple juice, and warm spices, then slow-grilled until juicy and tender. A sticky pineapple glaze gets brushed on at the end for that signature caramelized shine, and everything is finished with grilled pineapple, fresh cilantro, and cotija cheese.
Whether you're planning a backyard cookout or looking for a showstopping appetizer, these lollipops deliver bold, craveable flavor in every bite — no taco necessary.
Ingredients
Protein:
10–12 chicken drumsticks, lollipopped
Al Pastor Marinade:
4 dried guajillo chiles, stemmed & seeded
2 dried ancho chiles, stemmed & seeded
1 Cup pineapple juice
¼ Cup orange juice
¼ Cup apple cider vinegar
3 Tbsp achiote paste
4 cloves garlic
1 small white onion, chopped
1 Tbsp Mexican oregano
1½ tsp ground cumin
1½ tsp smoked paprika
1 tsp ground cinnamon
1 tsp black pepper
1½ tsp kosher salt
Al Pastor Glaze:
1 Cup pineapple juice
3 Tbsp reserved al pastor marinade
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp apple cider vinegar
Toppings:
Grilled pineapple rings & diced pineapple
Fresh cilantro
Cojita cheese
Instructions
Marinade: Lightly toast dried chiles, soak 15 minutes, then blend with remaining marinade ingredients until smooth.
Prep and Marinate: Lollipop drumsticks, coat fully in marinade, cover, and refrigerate 12–24 hours.
Grill: Preheat grill to 375–400°F indirect. Stand chicken upright in a drumstick holder and cook 35–40 minutes until 170–175°F internal.
Glaze: Simmer glaze ingredients 10–15 minutes until thick and glossy.
Dip & Tack Up: Dip or brush lollipops in glaze, return to grill 5 minutes, flipping once, until sticky.
Pineapple & Plate: Slice and grill the pineapple rings 1–2 minutes per side, plate chicken on top, finish with diced pineapple, cilantro and cojita.
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