# What You'll Need:
→ For the Marinade
01 - 3 dried guajillo chiles, stems removed and seeds discarded
02 - 2 tbsp achiote paste
03 - 2 garlic cloves
04 - 1/4 cup orange juice
05 - 2 tbsp apple cider vinegar
06 - 2 tbsp pineapple juice
07 - 1 tsp dried oregano
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
→ Proteins & Produce
12 - 1.5 lb 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)
→ For Grilling & Garnish
15 - 2 tbsp vegetable oil
16 - 2 tbsp fresh cilantro, chopped (for garnish)
17 - Lime wedges, for serving
# Method Steps:
01 - Place dried guajillo chiles in a bowl, cover with hot water and soak until softened, about 10 minutes; drain and set aside.
02 - In a blender combine soaked guajillo chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and black pepper; blend to a smooth emulsion.
03 - Transfer chicken pieces to a large bowl, pour the marinade over them, toss to coat thoroughly, 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 (about 400–450°F / 204–232°C).
05 - Thread marinated chicken, pineapple chunks and onion pieces (if using) alternately onto metal or soaked wooden skewers, leaving a little space between pieces for even cooking.
06 - Lightly brush the assembled skewers with vegetable oil to prevent sticking and promote char.
07 - Grill skewers 12–15 minutes, turning occasionally, until chicken reaches 165°F (74°C) internal temperature and edges are lightly charred.
08 - Transfer skewers to a platter, let rest 2–3 minutes, garnish with chopped cilantro and serve with lime wedges.
