Pineapple Breakfast Tacos Al Pastor

Tacos aren’t just for dinner anymore, folks. I’ve been making these breakfast tacos al pastor for my family on weekend mornings, and they’ve become our new favorite way to start the day. Sure, traditional al pastor might make you think of late-night taco runs, but trust me – adding those warm, spicy flavors to your morning routine is a game-changer.

I started making these when I was looking for a way to shake up our usual bacon-and-eggs routine. The best part? Most of the prep work can be done the night before, so you’re not trying to juggle a million things while half-awake. Just warm up your tortillas, reheat your meat, and crack a few eggs – breakfast is served!

And if you’re worried about spice levels this early in the day, don’t be. This recipe lets you control the heat, making it perfect for everyone from spice lovers to those who prefer to keep things mild. My kids actually ask for these now instead of pancakes – and that’s saying something!

What Kind of Ground Meat Should I Use?

This recipe gives you the flexibility to use either ground chicken or ground pork, and both options will give you great results. If you’re going for traditional al pastor flavors, ground pork is the more authentic choice and will give you a richer, more savory taste. Ground chicken is a lighter alternative that still works really well with the sweet and spicy flavors in this dish. When shopping, look for meat that’s about 80-85% lean for the best balance of flavor and texture – anything too lean might end up dry, while too much fat can make your tacos greasy. If you’re using ground chicken, try to find dark meat ground chicken instead of breast meat, as it will stay more tender during cooking.

Options for Substitutions

This recipe is pretty flexible and can handle several swaps if you need them:

• Ground meat: You can easily switch between ground chicken, pork, or even turkey. If you’re looking for a vegetarian option, try crumbled firm tofu or your favorite plant-based ground meat substitute.
• Orange juice: Any brand of orange juice works fine here. You can also use pineapple juice, or mix equal parts lime juice and water with a touch of honey for a different twist.
• Fresh pineapple: Canned pineapple chunks work too – just drain them well. If you’re not a fan of pineapple, try using diced mango or peaches instead.
• Chipotle peppers: If you can’t find chipotles in adobo, use 1 teaspoon of smoked paprika plus 1 teaspoon of hot sauce. The flavor will be different but still tasty.
• Fresh herbs: No fresh cilantro or basil? Use dried herbs (about 1 tablespoon each) or swap in other fresh herbs like parsley or Mexican oregano.
• Tortillas: Corn and flour tortillas are interchangeable here. You can even use lettuce wraps for a low-carb option.
• Cheese: Feel free to use any cheese you like – cotija, queso fresco, or even shredded monterey jack would work great instead of feta or cheddar.

Watch Out for These Mistakes While Cooking

The biggest challenge when making breakfast tacos al pastor is getting the meat’s texture right – avoid overcrowding the pan when cooking your ground meat, as this will cause it to steam rather than brown properly. The secret to perfectly seasoned meat lies in the timing of your spices – add them after the meat has browned, then let them toast for 30-60 seconds to release their full flavor before adding the liquid ingredients. When preparing the pineapple salsa, make sure not to over-process the ingredients – a quick, rough chop keeps the texture interesting and prevents the pineapple from becoming too watery. For the best taco assembly experience, warm your tortillas properly (30 seconds per side in a dry skillet) and serve immediately – cold tortillas can become tough and crack when folded, while overheated ones become brittle and dry.

What to Serve With Breakfast Tacos?

These breakfast tacos are pretty filling on their own, but they pair really well with some simple Mexican-inspired side dishes. A bowl of black beans with a sprinkle of queso fresco makes a great protein-rich companion, while Mexican-style roasted potatoes with peppers and onions add some nice bulk to the meal. For something lighter, try serving them with fresh fruit like mangoes or watermelon – the sweetness goes perfectly with the spicy, savory flavors of the tacos. If you’re hosting brunch, don’t forget to put out some fresh pico de gallo or guacamole for people to add as they like!

Storage Instructions

Keep Fresh: If you have leftover al pastor meat mixture, place it in an airtight container and keep it in the fridge for up to 3 days. The pineapple salsa can be stored separately in the fridge for about 2 days, though it’s best enjoyed fresh since the pineapple will continue to release juice.

Prep Ahead: Want to get ahead on breakfast prep? You can make the meat mixture and pineapple salsa the night before. Just store them separately in the fridge, then warm up the meat and fry fresh eggs in the morning. The tortillas and toppings are best prepared right before serving.

Assemble: When you’re ready to eat your leftover breakfast tacos, warm up the meat in a skillet or microwave, heat fresh tortillas, and cook new eggs (pre-cooked eggs don’t store well). Add fresh avocado, cheese, and any remaining salsa for the best taste and texture.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 100-110 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the spiced chicken (or pork):

• 2 tbsp olive oil
• 1 lb ground chicken or ground pork
• 1/2 sweet onion, diced
• 2 cloves garlic, minced or shredded
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp kosher salt
• 2 chipotle peppers in adobo, finely chopped
• 1/2 cup florida’s natural® brand orange juice (not from concentrate)
• 1 cup pineapple, fresh chunks
• 1/4 cup fresh cilantro, minced
• 1/4 cup water

For the pineapple salsa:

• 1 cup pineapple, cut into pieces
• 1/4 cup fresh basil, roughly chopped
• 1 jalapeño, seeded and chopped
• Juice of 1 lime
• Kosher salt, to taste

For assembly and serving:

• 6 to 8 corn or flour tortillas, warmed
• 4 to 6 fried eggs
• Sliced avocado
• Feta cheese or cheddar cheese, for topping

Step 1: Brown the Chicken and Sauté the Aromatics

• 2 tbsp olive oil
• 1 lb ground chicken or ground pork
• 1/2 sweet onion, diced

Heat the olive oil in a large skillet over high heat.

Once the oil shimmers, add the ground chicken (or pork) and diced sweet onion.

Cook, stirring often and breaking up the meat with a spoon, until the chicken is browned and the onion is softened, about 5 minutes.

Step 2: Simmer with Spices, Peppers, Orange Juice, and Pineapple

• 2 cloves garlic, minced or shredded
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp kosher salt
• 2 chipotle peppers in adobo, finely chopped
• 1/2 cup Florida’s Natural® Brand Orange Juice (not from concentrate)
• 1/4 cup water
• 1 cup pineapple, fresh chunks
• browned chicken and onion from Step 1

Add the minced garlic, chili powder, paprika, kosher salt, and chopped chipotle peppers to the browned meat mixture.

Stir in the Florida’s Natural® Brand Orange Juice, water, and 1 cup of pineapple chunks.

Reduce the heat to medium and let the mixture simmer until the sauce has thickened slightly and the flavors have blended, about 10-15 minutes.

I like to let the sauce reduce just until it coats the back of a spoon—this really concentrates the flavor.

Step 3: Finish with Fresh Cilantro

• 1/4 cup fresh cilantro, minced
• chicken mixture from Step 2

Once the chicken mixture is done simmering, remove the skillet from the heat.

Stir in the minced fresh cilantro.

This adds a burst of freshness right at the end.

I like to toss in the cilantro off the heat to keep its bright color and flavor.