Description
Chicken Al Pastor Loaded Fries combine the smoky, savory flavors of marinated chicken thighs cooked with traditional al pastor spices and pineapple, served atop crispy baked fries, melted Mexican cheese, and topped with fresh onions, cilantro, and a creamy drizzle. This vibrant, indulgent dish is perfect as a hearty snack, appetizer, or casual meal that brings a festive Mexican street food vibe to your table.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- 2 tablespoons pineapple juice
- 1 tablespoon lime juice
- 2 tablespoons chipotle in adobo sauce (or 1 tablespoon chili powder for less spice)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup fresh pineapple, diced (optional)
Fries and Toppings
- 4 cups frozen French fries (or homemade fries)
- 1 1/2 cups shredded Mexican blend cheese (or cheddar cheese)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Mexican crema
- Salsa or hot sauce (for drizzling)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, pineapple juice, lime juice, chipotle in adobo sauce (or chili powder), minced garlic, cumin, paprika, cinnamon, salt, and pepper until well combined. Cut chicken into small strips or bite-sized pieces and add to the marinade, mixing thoroughly to coat. Refrigerate and let marinate for at least 30 minutes, up to 2 hours for deeper flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until fully cooked through and slightly charred. Optionally, add diced fresh pineapple during the last minute of cooking for added sweetness and caramelization.
- Prepare the Fries: While the chicken cooks, bake the frozen French fries according to the package instructions—usually at 400°F for 20-25 minutes—until golden and crispy. If using homemade fries, cook them by frying or baking until crispy and golden brown.
- Melt the Cheese on Fries: Once fries are cooked, spread them evenly on a large serving platter or baking sheet. Immediately sprinkle shredded Mexican blend cheese over the hot fries, then place back in the oven for 2-3 minutes until cheese is melted and gooey.
- Assemble the Loaded Fries: Remove cheesy fries from oven and top evenly with the cooked chicken al pastor. Sprinkle finely chopped red onion and fresh cilantro over the top, then drizzle with sour cream or Mexican crema.
- Add Final Touches: Drizzle salsa or hot sauce over the loaded fries according to your heat preference. Serve immediately with lime wedges on the side to squeeze over the dish for a fresh burst of citrus flavor.
Notes
- You can substitute chicken breasts if preferred, but thighs provide juicier results.
- Marinating the chicken longer (up to 2 hours) enhances the al pastor flavor.
- Fresh pineapple is optional but adds authentic sweetness to the dish.
- Use your favorite type of fries—homemade or frozen all work great.
- Adjust the level of spice by reducing chipotle in adobo or using chili powder instead.
- To make it lighter, use reduced-fat cheese and Greek yogurt instead of sour cream.
- Leftovers are best reheated in an oven or skillet to preserve crispiness.
