Oven Roasted Chicken Al Pastor Trompo
This Oven Roasted Chicken Al Pastor Trompo brings the classic flavor of a Mexican street-side rotisserie right into your own kitchen. Chicken thighs are marinated in a rich blend of guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then stacked and roasted with sweet pineapple until perfectly juicy and caramelized.
Sliced and served on warm tortillas with fresh diced pineapple, onion, and cilantro, this dish delivers authentic al pastor flavor without needing a spit or grill — perfect for bringing bold, smoky-sweet taco night flavor home any time.
This Oven Roasted Chicken Al Pastor Trompo brings the classic flavor of a Mexican street-side rotisserie right into your own kitchen. Chicken thighs are marinated in a rich blend of guajillo chiles, pineapple juice, and Spanglish Asadero Al Pastor Seasoning, then stacked and roasted with sweet pineapple until perfectly juicy and caramelized.
Sliced and served on warm tortillas with fresh diced pineapple, onion, and cilantro, this dish delivers authentic al pastor flavor without needing a spit or grill — perfect for bringing bold, smoky-sweet taco night flavor home any time.
Ingredients
4 garlic cloves
¼ Cup yellow onion
5 guajillo chiles, deseeded
2 bay leaves
¼ Cup water
¼ Cup canned pineapple juice
1 Cup chicken stock
3 lb boneless skinless chicken thighs
1 pineapple, cut into thick rounds
12 tortillas
½ Cup pineapple, diced (garnish)
¼ Cup white onion, diced (garnish)
¼ Cup cilantro, chopped (garnish)
Instructions
Blend the garlic, onion, guajillo chiles, bay leaves, water, pineapple juice, chicken stock, and Spanglish Asadero Al Pastor seasoning until smooth.
Strain the marinade over the chicken thighs in a large mixing bowl and toss to coat evenly. Marinate in the refrigerator for 4–8 hours. Note: Remove the chicken 30 minutes before cooking so it reaches room temperature.
Preheat the oven to 350°F.
Place a thick pineapple round in a large oven-safe skillet. Insert a thick wooden skewer into the center of the pineapple round core.
Layer the chicken thighs on the skewer, rotating to balance the weight. Note: Rotating the thighs to distribute the meat evenly helps balance the chicken tower and ensures uniform cooking.
Place the skillet on the bottom oven rack. Bake for 2½ hours, or until the chicken reaches an internal temperature of 165°F. Note: While cooking, the chicken trompo will start to lean — use wooden skewers as stilts to keep it from falling over.
Baste the chicken with the pan juices during the last 30 minutes of cooking.
Remove from the oven and let rest for 15 minutes before carving.
Carve the chicken from the trompo.
Dice the pineapple rounds.
Serve the chicken on warm tortillas, topped with diced pineapple, onion, and cilantro. Enjoy!
