Mindful Sodexo 
Whole wheat pita with chicken al pastor, pineapple crema, sumac onions, cilantro, and charred tomato with fresh pineapple
Nutrition Facts:
Calories: 310, Protein: 27g, Sat. Fat: 2g, Cholesterol: 105mg, Sodium: 560mg, Fiber: 4g
Prep Time: 20 to 25 minutes plus up to 8 hours for marinating chicken and onions Cook time: 15 to 20 minutes plus up to 40 minutes for cooking chicken Yield: 4 servings; 1 gyro and 4 ounces pineapple per serving Difficulty level: Intermediate
Chicken Al Pastor Gyro
Ingredients
Prepare
Chicken Al Pastor Gyro
- 16 grape tomatoes
- 2 (6-inch) whole wheat pita pockets, cut in half
- 12 ounces Chicken Al Pastor
- 1 cup Sumac Red Onions
- 1/2 cup Pineapple Yogurt Sauce
- 1 tablespoon chopped cilantro
- 1 pound fresh pineapple chunks
- 1. Heat a skillet over high heat. When the skillet is hot, add the grape tomatoes and cook for 2 to 3 minutes until the tomatoes are blistered. Remove the tomatoes from the heat.
- 2. Toast the pita halves and fill with the following in order:
- 3 ounces (about 1/2 cup) chicken al pastor
- 1/4 cup sumac red onions
- 4 blistered grape tomatoes
- 2 tablespoons pineapple yogurt sauce
- 3/4 teaspoons cilantro. - 3. Enjoy immediately with 4 ounces of pineapple chunks!
Sumac Red Onions
- 1 cup thinly sliced red onions
- 1 1/2 teaspoons ground sumac
- 1/2 teaspoon kosher salt
- 1. Combine all ingredients in a bowl, thoroughly rubbing the salt and sumac into the onions. Allow the mixture to sit for at least 4 hours in the refrigerator.
Chicken Al Pastor (makes 1 1/2 pounds)
- 1/4 cup chipotle peppers in adobo sauce
- 3 peeled garlic cloves
- 1/4 cup apple cider vinegar
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 2 teaspoons dried oregano
- 1/2 cup fresh pineapple chunks or 1/4 cup pineapple juice
- 1 1/2 pounds boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1. Using a blender, combine chipotle peppers, garlic, apple cider vinegar, coriander, cumin, salt, sugar, oregano and pineapple juice. Blend until smooth.
- 2. Pour the marinade over the chicken thighs in a covered container. Marinate in the refrigerator for at least 30 minutes, preferably overnight.
- 3. Combine the marinated chicken with the broth in a large pot. Bring to a boil and reduce to a simmer. Cook for 40 to 45 minutes until the chicken is fork-tender and shreds quickly. Strain off any excess liquid before using the shredded chicken in a recipe.
- 4. Alternatively, marinate the chicken for 30 to 40 minutes and cook in an electric multicooker or pressure cooker on high pressure for 10 minutes, allowing the pressure to release naturally from the cooker for at least 8 minutes.
- 5. Keep the chicken warm until ready to use, or quickly cool extra chicken in shallow pans, then cover and keep refrigerated for up to 3 days.
Pineapple Yogurt Sauce
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons pureed pineapple or pineapple juice
- 1/8 teaspoon kosher salt
- 1. Whisk all ingredients together in a small bowl until well blended. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- Shredded chicken al pastor is delicious in soups and can be frozen in small portions for up to a year.
