# What You’ll Need:
→ Marinade
01 - 3 dried guajillo chilies, stems removed and seeds discarded
02 - 2 tablespoons achiote paste
03 - 2 garlic cloves, peeled
04 - 1/4 cup fresh 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 kosher salt
11 - 1/4 teaspoon freshly ground black pepper
→ Proteins & Produce
12 - 1.5 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
13 - 1/2 fresh pineapple, peeled, cored and cut into 1 1/2-inch chunks
14 - 1 medium red onion, cut into 1 1/2-inch chunks (optional)
→ Grilling & Garnish
15 - 2 tablespoons neutral vegetable oil
16 - Chopped fresh cilantro, for garnish
17 - Lime wedges, for serving
# Steps:
01 - Place guajillo chilies in a heatproof bowl, cover with hot water and soak until pliable, about 10 minutes; drain and discard soaking liquid.
02 - Combine rehydrated chilies, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and pepper in a blender; purée to a smooth sauce, scraping down the sides as needed.
03 - Place chicken pieces in a large bowl or resealable bag, pour the puréed marinade over the chicken, turn to coat evenly, cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
04 - Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 204–232°C) or heat a grill pan over medium-high heat on the stove.
05 - Thread marinated chicken pieces alternately with pineapple chunks and red onion onto metal skewers or wooden skewers that have been soaked for at least 30 minutes; leave a little space between pieces for even cooking.
06 - Brush each skewer lightly with vegetable oil to prevent sticking and encourage charring.
07 - Place skewers on the hot grill and cook, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and edges show light char, about 12–15 minutes total.
08 - Transfer skewers to a platter and let rest 3–5 minutes; garnish with chopped cilantro and serve with lime wedges.
