Al Pastor Kabobs 

Al Pastor Kabobs are your favorite pineapple, chile marinated pork with beautifully charred edges and caramelized pineapple but in easy kabob form!

These Al Pastor Kabobs are bursting with restaurant-style flavor from your very own grill!  Mouthfuls of juicy, sweet pork, caramelized pineapple, charred bell peppers and onions with a killer marinade that doubles as the irresistible dunking sauce.  You can prep and ASSEMBLE these kabobs ahead of time for stress free homerun entertaining and 4th of July celebrating!



 

When we go out for Mexican food, I always look forward to chips, salsaMexican Rice and Tacos Al Pastor. Needless to say, an Al Pastor recipe has been on my bucket list for quite some time, so when I asked my awesome Instagram readers which kabob recipe they would rather have in time for the 4th:

  • A) Honey Mustard Chicken Kabobs (with bacon, potatoes, onions, bell peppers)⠀
  • B) Chipotle Maple Chicken Kabobs with (with bacon, potatoes, onions, bell peppers)⠀
  • C) Steak,Potato Mushroom Kabobs (with potatoes, mushrooms, onions, bell peppers)
  • D) Al Pastor Kabobs (with pork, pineapple, onions and bell peppers)

I was THRILLED that the overwhelming response was D followed by A, B (nearly tied) then C. I will share all the recipes eventually, but for now, it’s all about D – these sensational Al Pastor Kabobs!  The combo of pork, pineapple and veggies is magic and the the marinade is absolutely sensational – I wanted to drink the stuff  – or at least put it on everything!

(Update:  I have since posted a Tacos al Pastor Recipe complete with a video!)

What is Al Pastor?

If you aren’t familiar with Al Pastor, (meaning “shepherd style” in Spanish), it is a popular pork dish in Central America in which pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices.  The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy.  The Al Pastor is sliced off the spit-grilled meat to-order accompanied by chunks of fresh pineapple.  Heaven.

I’ve translated this roasting concept into over-the-grill skewers and couldn’t be more giddy about it!  Serve these Al Pastor Kabobs with a side of Cilantro Lime Rice, Pina Colada Fruit Salad and authentic Churros and you will never need to dine out again!

Tips and Tricks for Al Pastor Kabobs

  • Soak Wooden Skewers:  You can use metal or wood skewers but just take care you soak your wood skewers for at least 30 minutes otherwise they can catch fire!
  • Pork Tenderloin:  I recommend pork tenderloin for these Al Pastsor Kabobs, because, as it’s name implies, it is tender!  Pork tenderloin is extremely easy to work, has hardly any excess fat to remove, easy to cut into cubes, comes prepackaged in the weight we need, cooks in the same amount of time as our bell peppers, onions and pineapple and stays tender when grilled – just don’t overcook!
  • Don’t cut pork too small:  Cut your pork into 1 ½ inch cubes in order to keep them juicy.  Avoid cutting the pork too small or it can easily overcook. Lastly, try and chop your pork roughly the same size so they cook evenly.
  • CANNED Pineapple Juice.  Please use only CANNED pineapple juice!  Canned pineapple juice will infuse your pork with flavor without leaving it mushy if it’s not marinated too long.  Fresh pineapple juice still contains enzymes that could break down your pork and more likely to leave it mushy in a short amount of time.
  • Handle Guajillo chiles with care.  After you remove the seeds from your dried Guajillo chiles, immediately wash your hands.  Take care not to touch your eyes while you are working with them!  (more on Guajillo chilies below).
  • What is Achiote Paste?  This spice paste is made from the annato seed that gives the Al Pastor its traditional bright red-orange color as well as oregano, cumin, cloves, cinnamon, black pepper, garlic and salt.  It is slightly sweet, peppery, nutty and smoky.  You can find it in any Mexican market or you can Amazon-it.
  • Achiote Paste Substitute:  (will not provide the authentic red color)
    • 1 ½ tablespoons paprika
    • 2 teaspoons white vinegar
    • ½ teaspoon dried oregano
    • ¼ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground cumin
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon cloves
  • Assemble Ahead of Time. Due to the thick nature of the marinade, you can assemble the skewers ahead of time, cover, and refrigerate until ready to cook.  I would suggest marinating the pork for at least 2 hours then you can assemble and refrigerate any time after that – of course the longer they are allowed to marinate the better.  The only catch is you have to use metal skewers because wooden skewers will dry out (even if they have been soaked) and catch fire.
  • Dip for more heat.  Al Pastor is tangy, sweet and smoky but not spicy.   I love to use some of the marinade as a dip for additional heat and flavor.  Just note that when you taste the marinade, it will taste much spicier than the kabobs will be – so don’t worry!

Guajillo Chilies

Guajillo chiles belong to the holy trinity of chiles commonly used in Mexican cuisine and is essential to authentic Al Pastor.  Guajillo chiles boast a sweet berry-toned heat (think cranberries) combined with a mild smokiness.  We enhance this smokiness by adding our guajillo chiles to a hot skillet and and toasting them until blistered in spots and fragrant, turning occasionally, about 3 minutes.

Guajillo chiles are dried chiles from the mirasol chili, and are considered medium heat with a rating 2,500 to 5,000 on the Scoville scale in comparison with the jalapeño which can reach 8,000 SHU.  The Guajillo chiles add wonderfully complex flavor to our Al Pastor marinade but our Al Pastor Kabobs are far from spicy, simply flavorful.

Dried Guajillo chiles can be found at any Mexican market as well as many grocery stores (and almost all super Walmarts) in either the Mexican aisle or produce section.  Many produce stores such as Sprouts and Whole Foods also carry packages of dried Guajillo chiles.  If you can’t find them or simply want a one-click option, then you can Amazon-it.

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Al Pastor Kabobs 

These Al Pastor Kabobs are bursting with restaurant-style flavor from your very own grill!  Mouthfuls of juicy, sweet chile pork, caramelized pineapple, charred bell peppers and onions with a killer marinade that doubles as the irresistible dunking sauce.  You can prep and ASSEMBLE these kabobs ahead of time for stress free homerun entertaining and 4th of July celebrating!
Servings: 12 kabobs
Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes

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Ingredients

Skewers

  • 1 ½ – 2 pounds pork tenderloin cut into 1 1/2-inch cubes
  • 1 pineapple cut into 1 1/2-inch cubes
  • 1 red bell pepper sliced into 1 1/2” chunks
  • 1 green bell pepper sliced into 1 1/2” chunks
  • 1 large onion sliced into 1 1/2” chunks
  • 5 tablespoons olive oil divided

Marinade/Sauce

Instructions

Chiles

  • Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board. Once cool, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes. Add chiles back to skillet and cover with water. Simmer 3-5 minutes until softened.

Marinade

  • Remove softened chilies to blender along with all Marinade ingredients and blend until smooth.
  • Add pork to a shallow dish or freezer size bag. Add 1 cup marinade and 3 tablespoons olive oil, stir to combine. Marinate in the refrigerator for 2-6 hours.
  • Add pineapple, bell peppers and onions to a separate bowl. Add ¼ cup marinade and 2 tablespoons olive oil. Cover and refrigerate. (You can prep veggies at any point – they don’t have to marinate.) Refrigerate remaining marinade separately.

Assemble

  • NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
  • When ready to cook, thread pork, pineapple, bell peppers and onions onto skewers. Dab off excess marinade from pork so it can char.

Grill

  • Grease and preheat grill to high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a pork cube for doneness if desired. Don’t overcook or they won’t be as juicy but make sure they are charred and you don’t have wet marinade.
  • Let rest 5 minutes before serving. Serve with reserved Marinade as a Dip.

Notes

  • Kabobs aren’t spicy.  Although the marinade will taste a little spicy, the kabobs themselves aren’t spicy – just flavorful.
  • Fresh Pineapple.  I don’t suggest canned pineapple as  it falls apart more easily on the grill and is so wet it has a hard time charring.
  • Don’t cut pork too small:  Cut your pork into 1 ½ inch cubes in order to keep them juicy.  Avoid cutting the pork too small or it can easily overcook. Lastly, try and chop your pork roughly the same size so they cook evenly.
  • CANNED Pineapple Juice.  Please use only CANNED pineapple juice!  Canned pineapple juice will infuse your pork with flavor without leaving it mushy if it’s not marinated too long.  Fresh pineapple juice still contains enzymes that could break down your pork and more likely to leave it mushy in a short amount of time.
  • What are Guajillo chiles?  The Guajillo chile is one of the holy trinity of chiles commonly used in Mexican cuisine and is essential to authentic Al Pastor.   Dried Guajillo chilies can be found at any Mexican market as well as many grocery stores (and almost all super Walmarts) in either the Mexican aisle or produce section.  Many produce stores such as Sprouts and Whole Foods also carry packages of dried Guajillo chilies.  If you can’t find them or simply want a one-click option, then you can Amazon-it.
  • Handle Guajillo chilies with care.  After you remove the seeds from your dried Guajillo chiles, immediately wash your hands.  Take care not to touch your eyes while you are working with them!
  • What is Achiote Paste?  This spice paste is made from the annato seed that gives the Al Pastor its traditional bright red-orange color as well as oregano, cumin, cloves, cinnamon, black pepper, garlic and salt.  It is slightly sweet, peppery, nutty and smoky.  You can find it in any Mexican market or you can Amazon-it.
  • Achiote Paste Substitute:  (will not provide the authentic red color)
    • 1 ½ tablespoons paprika
    • 2 teaspoons white vinegar
    • ½ teaspoon dried oregano
    • ¼ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground cumin
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon cloves
  • Assemble Ahead of Time. Due to the thick nature of the marinade, you can assemble the skewers ahead of time, cover, and refrigerate until ready to cook.  I would suggest marinating the pork for at least 2 hours then you can assemble and refrigerate any time after that – of course the longer they are allowed to marinate the better.  The only catch is you have to use metal skewers because wooden skewers will dry out (even if they have been soaked) and catch fire.
  • Dip for more heat.  Al Pastor is tangy, sweet and smoky but not spicy.   I love to use some of the marinade as a dip for additional heat and flavor.

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23 Comments

  1. Barb says

    This sounds absolutely wonderful. However my wimpy familywont do any heat in recipes, would this be as good say with a mild jalapeño?

    • Jen says

      Hi Barb, great question! Even though the marinade itself has some heat, the pork isn’t spicy. I would say a mild jalapeno or less. Enjoy!

  2. Darice says

    Jen, I do not see pineapple listed as an ingredient under the skewers, Did you use fresh or canned pineapple chunks?

    • Jen says

      Thanks Darice! I fresh pineapple – enjoy!

  3. Anna @ Crunchy Creamy Sweet says

    Swooning over these kabobs! They are going to be a huge hit here!

    • Jen says

      Thank you so much Anna! I am super excited for you to try them!!

  4. Freyja says

    These sound so delicious! I always trust you on Hispanic/Latino food. I’ve made your carnitas many times and your barbacoa beef twice. I don’t have a grill but you mentioned broiling? I do have one of those grated broil pans. I also have an oven. I’d be ticked at my apartments if I didn’t have an oven LOL! How long would you suggest broiling? I’m thinking turn occasionally for like 15 minutes? Gah help! haha. Also the thing with the chilies that I do is buy a box of latex gloves from Walgreens for like two bucks and put those on, do the chilies, then slide the gloves off, throw ’em out. I do still wash my hands just in case there was a small hole in the glove or something.

    Cheers and Happy Independence Day!

    Be safe ladies and gents, practice fire safety if fireworks are legal where you are, and don’t drink and drive!

    So excited to make these!

    • Jen says

      I’m so happy you are enjoying my recipes Freyja, thank you! And thanks for the latex glove tip! Yes, you are right on about the broiling time! I would guess 12-16 minutes, rotating often until they are fully cooked. The broiling time will vary depending on the size of the pieces of meat, your oven, and the distance from the broiler, but just test a pork cube when you think their done and go from there. Enjoy and Happy 4tth!

  5. Lisa M. says

    Al pastor pork is a favorite in my family! I never thought I would be able to recreate it at home, but thanks to you, Jen, I have! I made this tonight and it was fantastic. Thank you so much for the great recipe!!

    • Jen says

      YAY! I’m so glad you love Al Pastor as much as me and got your fix with this recipe! I’m posting a Tacos Al Pastor recipe tomorrow, so be on the lookout for more ways to eat al pastor!

  6. Kathryn from Kansas says

    Prepared this for dinner tonight. Served it with cilantro lime rice. Delicious-a do over. I had never had an al pastor taco and I was unsure of the flavor profile but it was great. Not “hot” but full of spice.

    • Jen says

      Thanks so much Kathryn, I’m thrilled they are a repeat! I love that you made these kabobs even though you haven’t had pastor before – my kind of gal!

  7. Josey says

    OMG!!! We just came back from a trip to San Diego and we loved the Mexican food down there. I found your blog while searching for recipes and wow, I can’t believe my first try was such a hit. I went a bit overboard this weekend and made several of your recipes. This, Al Pastor Kebobs, is my personal favourite. But also the Cilantro Lime Dressing, Pico de Gallo, Mexican Rice and the Carne Asada are spot on. We have tons of left overs so we are going to have tacos the next few days (I made my own corn tortillas too!). Totally in love with the flavours and your recipes are an absolute home run. I can’t wait to try the Barbacao and other recipes. Thank you!

    • Jen says

      You are awesome Josey! That is so cool you found my site and immediately went to town making so many of my recipes! I’m so glad they were such a hit and I’m excited for you to try more (and the Barbacoa is a personal favorite of mine). Happy continued cooking!

  8. Josey says

    Jen, have you ever tried to freeze the marinade? Pretty sure next weekend is Al Pastor time but I am thinking about doubling the marinade and having a batch on hand?
    Or freeze the finished/cooked pork?

    • Jen says

      I haven’t ever frozen the marinade but it should freeze great! I would freeze the marinade rather than the cooked pork.

      • Josey says

        Freezing the marinade works really well. I made some taco al pastor with the cilantro lime dressing again. Soooooo delicious. I can’t thank you enough for posting this recipe.

        • Jen says

          Thanks Josey, glad to hear freezing the marinade works well so you were able to enjoy them again! xo

  9. Josey says

    Reporting back still addicted to your al pastor recipe. I made a double batch of marinade last time and froze it. Freezes great! And this time I made the pork with the marinade in the crockpot. Couldn’t be easier! I shredded the pork and put it back in like you recommend with your crockpot recipes. It’s amazing. Fresh pineapple, homemade soft tacos, guac and cilantro. A few drops of fresh lime juice on to and delish dinner is done! Amazing. I’ll keep making the kebab from scratch but having the marinade in the freezer for tacos is so convenient.

    • Jen says

      Mmmmmm! What a fantastic idea to make it in the crockpot- I am so excited to try that! Thanks for being my Al Pastor biggest fan! xo

  10. Josey says

    I have commented several times already how amazing your recipes are. Al Pastor kebabs I think are my favourite (and the chipotle chicken). Unreal. I made them tonight again and it’s so flavourful and satisfying. I made your Mexican rice as well (for the first time) and it’s another winner. What a great combo. I think we need a book with all your amazing recipes. Total bestseller material here!

    • Jen says

      You’re so sweet Josey, thank you so much! I love hearing how much you’re loving my recipes – you have great taste 😉