Pollo Al Pastor Plato

A vibrant, craveable Latin-inspired plate layered with fragrant cilantro rice and smoky black beans, topped with juicy chicken thighs glazed in True Foundations® Al Pastor Sauce. Finished with a bright pineapple pico de gallo and served with warm tortillas for a build-your-own moment that brings depth, color, and bold flavor to every bite.

Made with:

9900 - Custom Culinary Al Pastor Sauce

What You'll Need

Yield: 4 servings / meal kits

Amount	Ingredients
	*For the Chicken Al Pastor*
¾ cup	True Foundations® Al Pastor Sauce, plus extra for drizzling
1½ lbs	boneless, skinless chicken thighs
1 Tbsp	oil (for cooking)
to taste	Salt and pepper
	*For the Cilantro Rice*
2 cups	cooked jasmine or long grain rice
¼ cup	fresh cilantro, finely chopped
1 (one)	juice of 1 lime
1 Tbsp	oil or melted butter
to taste	salt
	*For the Smoky Black Beans*
1½ cups	canned black beans, drained and rinsed
1 tsp	cumin
½ tsp	smoked paprika
1 tsp	oil
	*For the Pineapple Pico de Gallo*
1 cup	fresh pineapple, small diced
½ cup	Roma tomato, diced
¼ cup	red onion, finely diced
1 Tbsp	fresh jalapeño, minced
½	Juice of ½ lime
2 Tbsp	chopped cilantro
	salt, to taste
	*To Serve:*
8	warm corn or flour tortillas
	lime wedges
	optional: Cotija cheese, sliced avocado, and/or shredded lettuce

PREPARATION

METHOD

Prepare Chicken Al Pastor: Season chicken thighs lightly with salt and pepper. Heat 1 Tbsp oil in a skillet or flat top over medium-high heat. Sear chicken thighs 4–5 minutes per side until cooked through and lightly charred. Reduce heat, add ¾ cup Al Pastor Sauce, and toss to glaze. Simmer 2–3 minutes until sticky and well coated. Slice or chop for serving.

Make Cilantro Rice: In a bowl, toss warm rice with chopped cilantro, lime juice, oil or butter, and salt. Hold warm.

Season Black Beans: In a saucepan, heat oil and add beans, cumin, and smoked paprika. Simmer for 5–7 minutes, lightly mashing some beans for texture. Season to taste.

Assemble Pineapple Pico de Gallo: In a bowl, combine pineapple, tomato, onion, jalapeño, lime juice, and cilantro. Season with salt to taste and chill until ready to serve.

To Plate (per serving): Spoon ½ cup cilantro rice and ½ cup smoky black beans onto plate. Top with 4 oz sliced or chopped Al Pastor chicken. Add a scoop of pineapple pico de gallo on top. Serve with 2 warm tortillas and a lime wedge. Additional warm True Foundations® Al Pastor Sauce over chicken for extra flavor impact.