These "Alt" Al Pastor Recipes are Equal Parts Funk and Familiarity
Fermentation has a way of surprising people. What begins as a simple jar of fruit, salt and aromatics slowly transforms into something brighter, tangier and more complex.
In this recipe, ripe pineapple ferments with serrano peppers, garlic and ginger to create lively pineapple spears that balance sweetness, heat and acidity.
Those fermented spears pair naturally with chickpeas simmered in an al pastor–inspired sauce made with onions, garlic, adobo chiles and pineapple juice. The result is smoky, savory and just a little sweet.
🫙 Take a Peek Inside: ICE's Fermentation Lab
Together, the dish delivers the bold flavor and layered spice that make al pastor so beloved — reimagined here in a vibrant plant-forward version.
For cooks curious about fermentation, pineapple is an ideal place to start. The fruit’s natural sugars and juices create the perfect environment for beneficial microbes to work their magic.
At ICE’s New York and LA campuses, students get hands-on with a wide range of techniques, from fermentation to global cuisines.
Ingredients
Fermented Pineapple Serrano Spears
Yield: 1 quart-sized jar
- 1 pineapple, cut into spears
- 3 serrano peppers, halved
- 4 garlic cloves, smashed
- 1 piece ginger, peeled & sliced
- ¼ cup raw apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons sea salt
- 1 ½ cups pineapple juice, or as needed to cover
Chickpeas al Pastor
Yield: 6 cups
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 jalapeño, diced
- 4 garlic cloves, diced
- 1 teaspoon sea salt
- 4 cups canned chickpeas
- 1 tablespoon cornstarch
- ⅓ cup chilies in adobo
- 2 cups pineapple juice
Chili Maple Pumpkin Seeds
- ¾ cup hulled pumpkin seeds
- 1 teaspoon chili powder
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt
Directions
Fermented Pineapple Serrano Spears
- Place all ingredients except pineapple juice in a large bowl.
- Massage mixture and allow to rest several minutes (to release the pineapple’s natural juices).
- Transfer mixture to a sterilized quart-size jar along with any liquid released.
- Attach a fermentation lid and add pineapple juice and water as needed until liquid reaches 1 inch below the rim.
- Ferment at room temperature 5 to 7 days.
- Seal and transfer jar to refrigerator for extended storage.
Chickpeas al Pastor
- Warm olive oil in a wide pan over medium heat.
- Add onion, jalapeño, garlic and salt. Cook 3 to 5 minutes until translucent.
- Add chickpeas and cornstarch. Cook one minute.
- Stir in adobo chilies and pineapple juice.
- Simmer about 10 minutes until thickened.
- Serve chickpeas with tortillas and cilantro.
- Plate fermented pineapple spears alongside and finish with chili maple pumpkin seeds.
Chili Maple Pumpkin Seeds
- Preheat oven to 350°F.
- Add pumpkin seeds, chili powder, maple syrup and salt to a bowl.
- Toss to coat evenly.
- Spread in single layer on a parchment-lined sheet pan.
- Bake 10 to 15 minutes, stirring once, until lightly toasted.
- Let cool before serving.
