Al Pastor Chicken Burrito Bowl

Burrito Bowl marsfoodservices image



  • 2 qt BEN'S ORIGINAL™ Cilantro Lime Rice
  • 2 cups Al Pastor Chicken Thighs, prepared
  • ⅓ cup Pico de Gallo
  • ½ cup Roasted Tomato and Pineapple Salsa
  • ½ cup Scallions, chopped

Al Pastor Chicken Thighs

(Total Yield: 2 cups)

  • ½ ea Yellow Onion, chopped
  • 2 cloves Garlic
  • 2 ea Chipotle Peppers in Adobo, drained
  • ⅓ cup Orange Juice
  • 2½ tsp Apple Cider Vinegar
  • 1½ Tbsp Brown Sugar
  • ¾ tsp Ground Cumin
  • ¾ tsp Dried Oregano
  • 1¼ tsp Kosher Salt
  • 1½ lb Chicken Thighs, boneless/skinless
  • 1¾ cup Canned Pineapple, drained

Al Pastor Chicken Burrito Bowl

Makes: 8 servings


Al Pastor Chicken Thighs

  1. Blend all ingredients except for chicken and pineapple to make the marinade.
  2. Combine marinade with chicken in a large mixing bowl, cover and allow chicken to marinate for 6 hours or overnight.
  3. Preheat oven to 450°F.
  4. Lay marinated chicken onto a parchment-lined sheet tray. Roast chicken for 15 minutes; chicken will not be completely cooked through.
  5. Preheat broiler. Remove chicken from tray and dice into ½" cubes. Add cut chicken back onto sheet tray and add pineapple. Broil under heat for 5 minutes or until chicken is fully cooked and slightly crisped/charred and the pineapple and marinade begin to caramelize.
  6. Once chicken is fully cooked, remove from broiler and transfer into a large mixing bowl. Incorporate with pineapple and pan juices.
  7. Chill accordingly and reserve or keep warm for service.

To Assemble

  1. Place 1 cup of rice in serving bowl.
  2. Top with ¼ cup of Al Pastor Chicken.
  3. Garnish with 2 tsp of pico de gallo, 1 Tbsp of salsa and 1 Tbsp of chopped scallion.