# Ingredient List:
→ Marinade
01 - 3 dried guajillo chiles, stemmed and seeded
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 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 pieces (optional)
→ Grilling & Garnish
15 - 2 tablespoons vegetable oil
16 - Handful fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving
# Steps:
01 - Place guajillo chiles in a bowl and cover with very hot water; let sit 10 minutes until pliable, then drain.
02 - Transfer rehydrated chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and pepper to a blender; process to a smooth emulsion, scraping down sides as needed.
03 - Combine chicken pieces and marinade in a nonreactive bowl or resealable bag; toss to coat, cover and refrigerate at least 1 hour and up to overnight for best flavor.
04 - Heat grill or grill pan to medium-high (about 400–450°F). If using wooden skewers, soak them in water 30 minutes before assembling.
05 - Thread marinated chicken pieces alternately with pineapple chunks and onion onto skewers, leaving a little space between pieces for even cooking.
06 - Brush assembled skewers lightly with vegetable oil to prevent sticking and promote charring.
07 - Place skewers over direct heat and grill 12–15 minutes, turning every 3–4 minutes, until exterior is slightly charred and internal temperature of chicken reaches 74°C (165°F).
08 - Transfer skewers to a platter and let rest 3–5 minutes; garnish with chopped cilantro and serve with lime wedges.
