This Canaan twist on a Mexican classic pairs warmly spiced grilled chicken al pastor skewers with sweet, caramelized pineapple, a fresh Mediterranean-style salad, and za’atar-seasoned grilled vegetables.
Inspired by traditional al pastor and brought to the table with Palestinian flavors, this colorful, vibrant meal is made for sharing.
Ingredients
2 lbs Chicken Thighs
½ Pineapple
2 Oranges
5 Dried Chile Puya
6 Dried Chile Guajillo
7 Dried Chile California
4 Garlic
1 tsp Cumin spice
4-5 whole Allspice berries
¼ White Onion
1 ½ tbsp Kosher Salt
1 tsp dried Mexican Oregano
Rumi Olive Oil for Drizzle
Mediterranean Salad
4 Persian Cucumbers
2 grilled Corn
¼ Red Onion
15 Cherry Tomatoes
¼ cup Cilantro
1/2 cup Canaan Rumi Olive Oil
1 cup Feta Cheese
2 Limes
1 Avocado
1 tbsp Kosher Salt
Butter/Olive Oil Cilantro Rice
1 ½ cup Basmati Rice
¼ cup Canaan Rumi Olive Oil
½ tbsp Butter
3 cups Water
¼ cup Cilantro
1 tsp. Kosher Salt
Directions
- Make the Al Pastor Marinade: Soak all dried chiles in hot water for 5–10 minutes until softened. Add softened chiles to a blender along with garlic, cumin, allspice berries, white onion, Mexican oregano, orange juice, and salt. Blend until completely smooth.
- Marinate the Chicken: Pour the marinade over the chicken thighs and coat well. Top with a light layer of olive oil. Marinate for at least 1 hour (overnight is best).
- Grill the Chicken & Pineapple: Skewer marinated chicken and pineapple chunks. Grill chicken and pineapple over medium-high heat until charred and cooked through, about 12–15 minutes.
- Prepare the Mediterranean Salad: Combine cucumbers, grilled corn, red onion, cherry tomatoes, cilantro, avocado, olive oil, feta cheese, lime juice, and salt. Toss gently and chill until serving.
- Cook the Cilantro Rice: Lightly heat olive oil and butter in a pot. Add rice and sauté for 1–2 minutes. Add water and salt, bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork and fold in chopped cilantro.
- Serve: Plate the grilled chicken al pastor with pineapple skewers, Mediterranean salad, and cilantro rice.
