# What You'll Need:
→ For the 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 fine salt
11 - 1/4 teaspoon freshly ground 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 (about 2 cups)
14 - 1 medium red onion, cut into 1½-inch chunks (optional)
→ For Grilling & Garnish
15 - 2 tablespoons vegetable oil
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving
# How to Make It:
01 - Place dried guajillo chiles in a heatproof bowl and cover with hot water. Let soak 10 minutes until pliable, then drain and discard soaking liquid.
02 - In a blender combine soaked chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and black pepper. Purée until smooth, scraping down sides as needed.
03 - Place chicken pieces in a large bowl, pour the puréed marinade over the chicken and toss to coat evenly. Cover and refrigerate at least 1 hour or up to overnight for deeper flavor.
04 - Preheat grill or grill pan to medium-high heat (about 400–450°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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 char.
07 - Place skewers on the hot grill and cook 12–15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F and has light char at the edges.
08 - Transfer skewers to a platter, let rest 3–5 minutes, garnish with chopped cilantro and serve with lime wedges.
