# What You Need:
→ 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 salt
11 - 1/4 teaspoon black pepper
→ Proteins & Produce
12 - 1.5 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
13 - 1/2 fresh pineapple, peeled, cored and cut into 1½-inch chunks
14 - 1 medium red onion, cut into chunks (optional)
→ Grilling & Garnish
15 - 2 tablespoons vegetable oil
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving
# How to Make It:
01 - Place guajillo chiles in a heatproof bowl, cover with hot water and let soften for 10 minutes; drain thoroughly.
02 - Combine soaked chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and black pepper in a blender and process until completely smooth.
03 - Place chicken pieces in a large bowl, pour the blended marinade over the chicken, toss to coat evenly, cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
04 - Preheat grill or grill pan to medium-high heat (approximately 400–450°F / 200–230°C). Oil grates or brush skewers lightly to prevent sticking.
05 - Thread marinated chicken pieces alternately with pineapple chunks and onion pieces onto metal skewers or wooden skewers that have been soaked in water.
06 - Lightly brush each assembled skewer with vegetable oil to promote even charring and prevent sticking.
07 - Place skewers on the preheated grill and cook 12–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and edges are slightly charred.
08 - Transfer skewers to a platter, let rest for 3–5 minutes, garnish with chopped cilantro and serve with lime wedges.
