# What You'll 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 freshly 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 chunks (optional)
→ Grilling & Garnish
15 - 2 tablespoons vegetable oil
16 - Fresh cilantro, chopped (to garnish)
17 - 2 limes, cut into wedges
# How to Make It:
01 - Place dried guajillo chiles in a heatproof bowl, cover with hot water and let stand 10 minutes until softened; drain and reserve.
02 - Combine soaked chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and pepper in a blender and puree until smooth, scraping down sides as needed.
03 - Put chicken pieces in a large bowl, pour the marinade over the chicken, toss to coat thoroughly, cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
04 - If using wooden skewers, soak them in water for 30 minutes. Preheat grill to medium-high (around 400–450°F / 200–230°C) and lightly oil the grates.
05 - Thread marinated chicken pieces onto skewers alternately with pineapple chunks and red onion pieces if using, 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 preheated grill and cook 12–15 minutes, turning occasionally, until edges are lightly charred and an instant-read thermometer inserted into the thickest piece of chicken registers 165°F (74°C).
08 - Transfer skewers to a platter, let rest 3–5 minutes, garnish with chopped cilantro and serve with lime wedges.
