Grilled Chicken Al Pastor Skewers

Ingredients

• 2 pounds Boneless skinless chicken thighs, cut into 1-inch cubes
• 1 medium Fresh pineapple, cut into 1-inch chunks
• 3 tablespoons Achiote paste
• 0.5 cup Pineapple juice
• 2 tablespoons White vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 3 pieces Garlic cloves, minced
• 2 tablespoons Chipotle peppers in adobo sauce, minced
• 12 pieces Small corn tortillas
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Red onion, finely diced

Instructions

1. 1

   In a blender or food processor, combine achiote paste, pineapple juice, vinegar, oregano, cumin, garlic, and chipotle peppers until smooth.

2. 2

   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.

3. 3

   If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

4. 4

   Thread the marinated chicken and pineapple chunks onto the skewers, alternating between the two.

5. 5

   Preheat your grill to medium-high heat and lightly oil the grates.

6. 6

   Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the pineapple has charred edges.

7. 7

   During the last 2 minutes of grilling, place the corn tortillas on the grill for 30 seconds per side until warm and pliable.

8. 8

   Slide the chicken and pineapple off the skewers into the tortillas and garnish with cilantro and diced red onion.