Instructions

1. 1

   Remove stems and seeds from dried guajillo and ancho chiles. Place in heat-proof bowl and cover with boiling water. Soak for 20-30 minutes until soft and pliable. Drain, reserving some soaking liquid.

2. 2

   In blender, combine rehydrated chiles, diced pineapple, pineapple juice, orange juice, vinegar, garlic, white onion, achiote paste, oregano, cumin, paprika, cloves, salt, and pepper. Blend until smooth, adding reserved chile liquid if needed.

3. 3

   Cut chicken thighs into 1-inch pieces. Place in large bowl or resealable bag.

4. 4

   Pour marinade over chicken, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour, ideally 4-8 hours.

5. 5

   If using wooden skewers, soak in water for at least 30 minutes.

6. 6

   Thread marinated chicken onto skewers, alternating with pineapple chunks and red onion pieces. Leave space between pieces for even cooking.

7. 7

   For grill: Preheat to medium-high heat (400°F/200°C). Lightly oil grates. Cook skewers 4-6 minutes per side until chicken reaches 165°F internal temperature.

8. 8

   For oven: Preheat to 400°F (200°C). Place skewers on wire rack over baking sheet. Bake 20-25 minutes, flipping halfway, until chicken is cooked through.

9. 9

   Remove skewers from heat and let rest for 5 minutes.

10. 10

    Serve in tacos, burrito bowls, or as skewers with fresh cilantro, diced onion, lime wedges, and warm tortillas.