Description
Chicken Al Pastor Loaded Fries combine crispy golden fries topped with smoky, tangy marinated chicken thighs cooked al pastor style, fresh pineapple, melted Monterey Jack cheese, and vibrant garnishes like red onion, cilantro, and sour cream. A perfect Mexican-American fusion dish that’s ideal for parties, game day, or a flavorful main course.
Ingredients
Scale
Fries
- 1 1/2 pounds frozen French fries (or homemade)
Chicken Al Pastor Marinade and Toppings
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 2 tablespoons achiote paste
- 1/4 cup pineapple juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup diced fresh pineapple
- 1 cup shredded Monterey Jack cheese
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- Lime wedges, for serving
Instructions
- Cook the Fries: Preheat the oven according to your fries’ package instructions. Spread the frozen French fries onto a baking sheet and bake until golden and crispy, about 20-25 minutes, flipping halfway through for even cooking.
- Prepare the Marinade: In a medium bowl, whisk together the achiote paste, pineapple juice, apple cider vinegar, minced garlic, smoked paprika, cumin, dried oregano, chili powder, salt, and pepper until well combined to form the marinade.
- Marinate the Chicken: Toss the cut chicken thighs in the marinade ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours in the refrigerator to absorb the flavors deeply.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 6 to 8 minutes until fully cooked through and slightly caramelized on the edges. Stir in the diced pineapple and cook for an additional 2 minutes to warm and blend flavors.
- Assemble the Loaded Fries: Once fries are crispy and cooked, transfer them to a large serving tray or baking sheet. Sprinkle shredded Monterey Jack cheese evenly over the hot fries and place back in the oven for 3-5 minutes until the cheese has melted beautifully.
- Top and Garnish: Remove cheesy fries from the oven and top with the cooked al pastor chicken and pineapple mixture. Garnish with diced red onion, chopped cilantro, and drizzle sour cream over the top.
- Serve: Serve the loaded fries hot with lime wedges on the side to squeeze over for an added zesty finish.
Notes
- For a spicier kick, add chopped jalapeños or your favorite hot sauce on top before serving.
- To save time, use shredded rotisserie chicken tossed in the marinade instead of raw chicken thighs.
- Ensure to use gluten-free fries and verify toppings if adhering to a gluten-free diet.
- For extra crispiness, you may air fry the fries instead of baking.
