Step 1

Mix the achiote paste and dried spices together before stirring in the liquid ingredients. Add the chicken thighs to a large dish, cover in the marinade, and refrigerate for at least 3 hours.

Step 2

When ready to cook, cut the bottoms of the pineapples, about 2" from the bottom. Stick a skewer through the center of each pineapple base. Place the pineapple bases on a rimmed sheet pan lined with foil or parchment paper.

Step 3

Place the chicken on the skewers, staggering the direction of each piece to create even layers.

Step 4

Once all the chicken is on the skewers, cut the tops off both pineapples and place a 2" to 3" piece on top of the chicken. Brush with marinade.

Step 5

Bake on the bottom rack in your oven for 2.5-3 hours at 350ºF or until the chicken reaches 165ºF. Brush some of the rendered fat on the chicken and pineapple in the final 30-60 minutes.

Step 6

Optional: About an hour into baking, dice the remaining pineapple and place on skewers. Brush with remaining marinade and place across a quarter sheet pan to bake for the remaining time.

Step 7

Once cooked, use a knife to carve chicken and pineapple off the skewers for tacos.