# What You'll Need:
→ Marinade
01 - 3 dried guajillo chiles, stems removed and seeds discarded
02 - 2 tablespoons achiote paste
03 - 2 garlic cloves
04 - 1/4 cup orange juice
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons pineapple juice
07 - 1 teaspoon dried oregano
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon fine salt
11 - 1/4 teaspoon ground black pepper
→ Proteins & produce
12 - 1.5 lb boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces
13 - 1/2 fresh pineapple, peeled, cored and cut into 1.5-inch chunks
14 - 1 medium red onion, cut into 1.5-inch pieces (optional)
→ Grilling & garnish
15 - 2 tablespoons vegetable oil
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving
# Directions:
01 - Trim excess fat from chicken thighs and cut into 1.5-inch pieces. Peel, core and cut pineapple into 1.5-inch chunks; if using, cut the red onion into similar-sized pieces. Transfer prepared items to separate bowls and refrigerate until ready to assemble.
02 - Place dried guajillo chiles in a heatproof bowl and cover with hot water. Soak for 10 minutes until pliable, then drain and discard soaking liquid.
03 - In a blender combine the soaked chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and black pepper. Blend until completely smooth, scraping down the sides as needed.
04 - Place the chicken pieces in a nonreactive bowl or zip-top bag. Pour the blended marinade over the chicken, toss to coat thoroughly, cover or seal and refrigerate for at least 1 hour or up to overnight for deeper flavor.
05 - Preheat a grill or grill pan to medium-high heat (around 400–450°F). If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
06 - Thread marinated chicken pieces alternately with pineapple chunks and onion onto metal or soaked wooden skewers, leaving a little space between pieces for even cooking.
07 - Brush the assembled skewers lightly with vegetable oil to prevent sticking. Grill over direct heat 12–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F and edges have light char.
08 - Transfer skewers to a platter and let rest 3–5 minutes. Garnish with chopped cilantro and serve with lime wedges alongside desired accompaniments.
