Al Pastor-Style Fajitas
These al pastor-style fajitas borrow the achiote, dried chile, and pineapple flavors of traditional al pastor and adapt them into a fajita format cooked on a grill grate instead of a vertical trompo. It is an interpretation, not authentic al pastor — real al pastor is thin-shaved pork stacked and slow-roasted on a vertical spit. Here, pork strips marinate briefly in an achiote-pineapple marinade, then grill hot alongside charred pineapple and peppers.
- Prep
- 20m
- Cook
- 18m
- Rest
- 3m
- Total
- 41m
- Serves
- 4
- Level
- moderate
A fajita-format interpretation of al pastor flavors — achiote, chile, and pineapple — grilled in strips, not on a spit.
Ingredients
Showing ingredients for 4 servings in US customary units.
Marinade & pork
- 1½ lbPork tenderloin, sliced into 1/2-inch stripsPork shoulder steaks also work; see substitutions.Search
- 2 tbspAchiote pasteFound near Latin/Mexican pantry items; gives the marinade its earthy color and flavor.Shop
- ⅓ cupPineapple juiceSearch
- 2 clovesGarlic, mincedSearch
- 1 tspChili powderGuajillo chile powder is closer to traditional if you have it.Shop
- ½ tspGround cuminShop
- To tasteKosher saltTo taste.Shop
On the grill
Cook times are not scaled with servings — adjust pan size and cook in batches as needed. Salt and “to taste” items are intentionally left for your judgment.
🛒 links open an Amazon search for that ingredient. Some links may earn FajitaRecipe.com a commission if you buy through Amazon, at no extra cost to you.
Step by step
How to make it
Marinate
Step 1. Whisk or blend the achiote paste with the pineapple juice, garlic, chili powder, cumin, and salt until smooth.
~5 minStep 2. Toss the pork strips with the marinade, cover, and refrigerate 2–4 hours. Do not go much longer — the pineapple juice contains an enzyme that will start to break down the surface texture past that point.
~15 min
Grill pineapple
Step 3. Heat the grill to high and oil the grates. Grill the pineapple rings 2–3 minutes per side until charred with visible grill marks, then chop into chunks.
~5 min
Grill vegetables
Step 4. Grill the peppers and onion in a grill basket over direct heat, tossing occasionally, 8 minutes, until charred and just tender.
~8 min
Grill pork
Step 5. Lift the pork from the marinade, letting excess drip off, and grill directly over high heat, turning once, 3–4 minutes total, until charred at the edges and 145°F at the center.
~4 min
Rest
Step 6. Tent the pork loosely with foil and rest 3 minutes.
~3 min
Combine
Step 7. Toss the pork with the grilled peppers, onion, and chopped charred pineapple.
~1 min
Serve
Step 8. Squeeze lime over the top and serve with warm tortillas.
Doneness & safety
Pork (whole cuts)145°F / 63°C
Cook whole-muscle pork (tenderloin, loin) to a minimum internal temperature of 145°F (63°C), then rest 3 minutes. A faint blush of pink is safe at 145°F.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-06
Leftover storage
Refrigerate cooked fajita fillings within 2 hours (1 hour if above 90°F ambient). Store at or below 40°F, use within 3–4 days, and reheat to 165°F.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-04
Marinating safely
Always marinate in the refrigerator, never on the counter. Discard used marinade or boil it before reusing as a sauce.
Source: USDA Food Safety and Inspection Service · reviewed 2026-07-04
🛒 Shop this recipe
Pantry & spices
Fresh ingredients
- pork tenderloinSearch →
- citrusSearch →
- garlicSearch →
- pineappleSearch →
- bell peppersSearch →
- onionSearch →
- limesSearch →
Fresh items open an Amazon search — availability varies by location.
Cookware & tools
- OXO Good Grips 16-inch Grilling Tongs · Good Grips 16" Grilling TongsFind →
- Weber Deluxe Grilling Basket · 7681Find →
- ThermoWorks ThermoPop 2 · ThermoPop 2Find →
- John Boos Reversible Maple Cutting Board · RA03 (24 x 18 in)Find →
- Cuisinart SG-10 Electric Spice Grinder · SG-10Find →
- Glass Spice Jars with LabelsFind →
- Victorinox Fibrox Pro 8-inch Chef’s Knife · 5.2063.20 (Fibrox Pro 8")Find →
- OXO Good Grips 12-inch Tongs · Good Grips 12" Locking TongsFind →
Already own these? Use what you have — no need to buy.
Recommendations are chosen to help you cook better fajitas; some Amazon links may earn a commission at no extra cost to you.
Substitutions
| Instead of | Use | Adjust | Expect | Avoid when |
|---|---|---|---|---|
| Achiote paste | Chili powder, smoked paprika, and a splash of vinegar | 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp vinegar in place of the achiote paste. | Less earthy and less traditional in color, but still warmly spiced. | — |
| Pineapple juice | Orange juice | — | Milder tenderizing effect and a sweeter, less tangy marinade. | — |
| Pork tenderloin | Pork shoulder steaks | Shoulder is fattier and closer to the cut traditionally used; grill a bit longer. | Richer, more traditional texture. | — |
The science
What achiote and pineapple actually do
Achiote paste is built on annatto seed, which contributes an earthy, faintly peppery flavor and the marinade's deep red-orange color rather than significant heat. Pineapple juice contains bromelain, an enzyme that breaks down muscle proteins on contact — useful for tenderizing the surface briefly, but harmful in excess, since it can turn the exterior mushy and mealy well before the marinade has finished flavoring the meat. Capping the marinade at around 4 hours refrigerated keeps the tenderizing effect working for you instead of against the texture.
The call: Do not extend the marinade much past 4 hours because of the pineapple's enzyme activity.
Technique
Grilling strips instead of a spit
A trompo builds flavor through hours of slow rotation near a vertical flame, with each shaved layer picking up char from the outside in. Grilling thin strips over direct high heat cannot replicate hours of rotation, but it gets you a comparable charred, glazed edge in a few minutes by keeping the pieces thin and evenly cut, so more surface area touches the grate.
The call: Slice pork into thin, even strips so more surface area can pick up char quickly.
Equipment for this recipe
Disclosure: As an Amazon Associate, FajitaRecipe.com earns from qualifying purchases. Recommendations are chosen to help you cook better fajitas; some Amazon links may earn a commission at no extra cost to you. See our selection methodology.
For grilled fajitas
OXOModel Good Grips 16" Grilling Tongs
Sixteen-inch tongs keep your forearm out of grill-flare range while you turn skirt steak over direct heat.
Best for: Turning steak and chicken over live fire.
WeberModel 7681
A basket keeps pepper strips from falling through the grate while still letting them pick up direct-fire char — just do not overfill it.
Best for: Grilling sliced peppers and onions without losing them through the grate.
ThermoWorksModel ThermoPop 2
You do not need a premium thermometer to cook safe chicken. The ThermoPop 2 is accurate and a few seconds slower — a great-value pick from the same maker.
Best for: A reliable read without the premium price.
John BoosModel RA03 (24 x 18 in)
A roomy board with a juice groove lets steak rest and be sliced in one place; pour the caught juices back over the strips before serving.
Best for: Resting and slicing steak with room to spare.
For making seasoning
CuisinartModel SG-10
Toasting whole cumin and grinding it fresh gives a homemade seasoning noticeably more aroma than pre-ground jars that have sat for months.
Best for: Grinding whole cumin and dried chiles for a fresher blend.
Homemade blend keeps its potency about six months in an airtight jar away from light and stove heat — worth it if you mix a big batch.
Best for: Storing homemade fajita seasoning so it keeps its punch.
For peppers & onions
VictorinoxModel 5.2063.20 (Fibrox Pro 8")
A sharp 8-inch chef’s knife handles the pepper and onion prep fajitas live on. The Fibrox handle grips even when your hands are wet from vegetables.
Best for: Slicing peppers and onions and general prep.
OXOModel Good Grips 12" Locking Tongs
Twelve-inch tongs keep your hand out of the smoke while you toss peppers and flip strips in a ripping-hot pan.
Best for: Tossing peppers and turning strips over high heat.
Serving & storage
Storing and reheating
Refrigerate leftovers within two hours and use within 3–4 days. Reheat gently in a covered skillet; the charred pineapple and vegetables reheat well alongside the pork.
Frequently asked questions
+Is this the same as real al pastor?
No. This recipe borrows al pastor's achiote-chile-pineapple flavors and adapts them into fajita strips cooked on a grill. Traditional al pastor is thin-shaved pork slow-roasted on a vertical spit, a technique that traces back to Lebanese immigrants who brought shawarma-style spit-roasting to central Mexico in the early twentieth century, where it was later adapted with local chiles and pineapple.
+Can I use canned pineapple juice instead of fresh?
Yes, canned or bottled pineapple juice works fine for the marinade.
+How long should I marinate the pork?
Two to four hours in the fridge. Pineapple juice contains an enzyme that tenderizes the surface, and much longer than that can leave the texture mushy.
+Can I cook this in a skillet instead of on a grill?
Yes — sear the marinated strips in a hot cast iron skillet the same way you would for other fajitas; you will lose some of the grill char but keep the marinade flavor.
Testing, sources & disclosure
This recipe was developed and reviewed by our editors. We publish full kitchen-test notes here once a recipe has been cooked and verified in our kitchen.
- Author:
- FajitaRecipe Editorial
- Last reviewed:
- 2026-07-06
Sources
- Safe Minimum Internal Temperature Chart, USDA FSIS linkSupports: Pork should reach a safe minimum internal temperature of 145°F with a rest time
- The History of Tacos al Pastor, Smithsonian MagazineSupports: Al pastor descends from Lebanese immigrants introducing shawarma-style vertical spit-roasting to central Mexico in the early twentieth century, later adapted locally with achiote, dried chiles, and pineapple
As an Amazon Associate, FajitaRecipe.com earns from qualifying purchases. We do not provide medical or dietary advice; follow USDA guidance for food safety.
Keep cooking
You might also like
Homemade Fajita Seasoning
Homemade fajita seasoning is a chili-powder base rounded out with cumin, smoked paprika, garlic and onion powder, oregano, salt, cayenne, and black pepper. Mixing your own skips the anti-caking fillers packets rely on and lets you dial the salt and heat yourself. One batch whisks together in five minutes and keeps its punch for about six months in an airtight jar.
Pexels contributor · Pexels LicenseClassic Chicken Fajitas
30 min · easy
Classic chicken fajitas come together in one skillet in about half an hour. Sear seasoned strips of boneless skinless thigh over medium-high heat until browned, cook the peppers and onions in the same pan so they pick up the fond, then finish with a squeeze of lime. Cook the chicken to 165°F, pile it into warm tortillas, and add your toppings.
Pexels contributor · Pexels LicenseSteak Fajitas
43 min · moderate
Steak fajitas start with a well-marbled cut like skirt or flank, a short lime-and-spice marinade, and a very hot skillet. Sear the steak fast, rest it, then char peppers and onions in the same pan. Slice thin against the grain and pile into warm tortillas. Most cooks pull the beef at 130–135°F for medium-rare, well below the 145°F whole-cut mark.