# What you need:
→ For the Marinade
01 - 3 dried guajillo chiles, stemmed and seeded
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 black pepper
→ Proteins & Produce
12 - 1.5 lbs (700 g) 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 chunks (optional)
→ For Grilling & Garnish
15 - 2 tbsp vegetable oil
16 - Fresh cilantro, chopped (for garnish)
17 - Lime wedges (for serving)
# Directions:
01 - Soak the guajillo chiles in hot water for 10 minutes until soft. Drain.
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. Blend until smooth.
03 - Place chicken pieces in a large bowl. Pour marinade over chicken, toss to coat, cover, and marinate in the refrigerator for at least 1 hour (up to overnight).
04 - Preheat grill to medium-high heat.
05 - Thread marinated chicken, pineapple chunks, and onion pieces (if using) alternately onto soaked wooden or metal skewers.
06 - Brush skewers lightly with vegetable oil.
07 - Grill skewers for 12–15 minutes, turning occasionally, until chicken is fully cooked and slightly charred at the edges.
08 - Transfer to a platter, garnish with fresh cilantro, and serve with lime wedges.
