Charred chicken and pineapple chunks served in warm corn tortillas.
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In a blender or food processor, combine achiote paste, pineapple juice, vinegar, oregano, cumin, garlic, and chipotle peppers until smooth.
Place the chicken cubes in a large bowl and pour the marinade over them, ensuring every piece is coated; refrigerate for at least 2 hours.
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Thread the marinated chicken and pineapple chunks onto the skewers, alternating between the two.
Preheat your grill to medium-high heat and lightly oil the grates.
Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the pineapple has charred edges.
During the last 2 minutes of grilling, place the corn tortillas on the grill for 30 seconds per side until warm and pliable.
Slide the chicken and pineapple off the skewers into the tortillas and garnish with cilantro and diced red onion.
