Roy’s Light Chicken al Pastor

4 servings         1 Better Balance Bite/Blue Point

Calories 283     Fat 7.4g   Sat. Fat 1.5g   Protein 18.8g   Carbs 39.1g   Fiber 4.4g   Sugars 8.8g

Ingredients 

· 1 lb chicken breast, cut into bite-sized pieces

· 1/2 cup pineapple juice

· 1 Tbsp lime juice (see notes)

· 1 Tbsp white vinegar (see notes)

· 1 small onion, coarsely chopped

· 2 Tbsp chili powder (see notes)

· 1 Tbsp paprika

· 1 Tbsp minced garlic

· 1 1/2 tsp salt

· 1 tsp oregano

· 3/4 tsp cumin

· 3/4 tsp black pepper

· 1/2 tsp cinnamon

· 1/2 cup pineapple chunks (see notes)

· Cooking spray

Directions

1. Place chicken breast pieces in a medium bowl.

2. In a blender or food processor, blend the pineapple juice, lime juice, vinegar, onion, chili powder, paprika, garlic, salt, oregano, cumin, black pepper, and cinnamon into a marinade. Pour the marinade over the chicken and mix together. Cover the bowl and let sit 10-15 minutes (see notes). Strain the chicken, reserving the marinade in another bowl.

3. Heat a large skillet over medium-high heat. Once hot, coat with cooking spray and add the chicken pieces in a single layer. Allow to sit, undisturbed, for 3-4 minutes, until they begin to brown. Flip and cook another 4 minutes or so, until browned on the other side and cooked through.

4. Add the pineapple and the reserved marinade. Toss until combined and cook another 1-2 minutes, until the sauce has thickened and is coating the meat. Serve immediately.

Notes

· You could use more lime juice in place of the vinegar, but the lime flavor will be more intense.

· Do not use flavored vinegars. White vinegar is best.

· If you don’t have chili powder on hand, I have a recipe here to make your own. (Or it’s on page 47 of my cookbook.)

· I prefer the pineapple “tidbits” but any chunk pineapple works here.

· You can marinate the chicken up to 4 hours in the advance, but keep it in the refrigerator.

· Transfer leftovers to an airtight container and store in the refrigerator 3-4 days.