Pollo al Pastor Tray Bake with Arroz Rojo
Juicy chicken thighs roasted with pineapple and red onion in a smoky pastor marinade, served with tomatoey Mexican red rice.
Made with Mexican red rice (arroz rojo) and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.99 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs in a bowl with your ready made al pastor marinade (see the base recipe) and turn to coat. Cover and chill for at least 4 hours, ideally overnight.
- 2
Heat the oven to 220°C (200°C fan). Put the onion wedges, pepper and olive oil in a large roasting tin and toss together.
- 3
Lay the chicken on the vegetables, scraping in any marinade that clings to it. Roast for 20 minutes.
20 min - 4
Add the pineapple chunks and turn the chicken. Roast for 15 to 20 minutes more until the chicken is deeply browned, the juices run clear and there is no pink inside.
18 min 20 s - 5
Meanwhile, reheat the arroz rojo in a covered pan with a splash of water over a low heat, or in the microwave, until steaming hot all the way through.
5 min - 6
Rest the chicken for 5 minutes. Serve on the red rice with the roasted vegetables and pineapple, scattered with coriander and lime wedges.
Tips
- Use thighs, not breasts. They stay juicy in the hot oven and char beautifully at the edges.
- Spread everything in one layer. If the tin is too small, use two so the pineapple caramelises rather than stews.
- Check the thickest thigh with a probe. It should reach 75 degrees C in the centre.
- Never spoon uncooked marinade over the cooked chicken. Squeeze lime over it for freshness instead.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Reheat rice only once and until steaming hot all the way through. The chicken freezes for up to 2 months.
Questions
Can I use chicken breasts?
Yes, but cut them into thick strips or flatten them, and check they reach 75 degrees C in the centre. Breasts dry out faster than thighs, so roast for less time.
Is it gluten free and dairy free?
Yes. Chicken, pineapple, vegetables, rice and the marinade contain no gluten, dairy, egg or nuts. Check the achiote paste label for fillers.
Can I cook it on a barbecue?
Yes. Grill the thighs over medium hot coals for 6 to 8 minutes per side and skewer the pineapple and onion alongside.
More made with mexican red rice (arroz rojo)
Arroz con Pollo y Chorizo Estilo Mexicano (Mexican Rice with Chicken and Chorizo)
GFDFEFArroz Rojo con Huevo Estrellado y Frijoles Refritos (Red Rice with Fried Eggs and Refried Beans)
GFNFChuletas de Cerdo en Salsa Ranchera con Arroz (Pork Chops in Ranchera Sauce)
GFDFEFArroz Gratinado con Pollo y Elote (Baked Mexican Rice and Chicken Casserole)
EFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.