Al Pastor Chicken with Red and Green Lettuce and Grilled Pineapple

Al Pastor Chicken with Red and Green Lettuce and Grilled Pineapple
Steps
- 1
Make the marinade: Remove the seeds and stems from the chiles, then boil them until soft. Turn off the heat, then blend the chiles with the vinegar, juice from the orange and 1 lime, and all the remaining spices. Strain the mixture before pouring it over the chicken.
- 2
Slice the chicken into strips, coat with the marinade, and let it marinate for at least 1 hour in the refrigerator. While marinating, grill the pineapple slices. Heat a skillet, then add the chicken with all the marinade and cook until done.
- 3
Mix mayonnaise with habanero sauce to taste. Spread this mixture on the bottom half of the baguettes, and drizzle lime juice on the top half.
- 4
Once the bread is prepared, lightly toast it in the oven. Remove from the oven, add the lettuce, then top with the cooked chicken and grilled pineapple. Serve.
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