Step 1

To a blender, add the chili powder, half of the 3.5 ounce block of achiote paste, onion, pineapple juice, vinegar, garlic, salt, Mexican oregano, cinnamon, clove and epazote (optional). Blend until pureed. Reserve 1/2 cup of the marinade for basting.

Step 2

Place chicken thighs in a sealable food storage bag or container that can be covered with a lid. Alternate the chile marinade over the chicken pieces in layers, then cover container.

Step 3

Chill in refrigerator a minimum of 4 hours, or overnight. Allow chicken to come to room temp prior to cooking.

Step 4

Using 2 metal skewers for each kabob, thread alternating one pineapple ring half and 1 thigh (2 thighs if small) onto the skewers. Repeat until all the chicken and pineapple slices are gone (see images).

Step 5

Preheat oven to 400°F. Line a rimmed baking or roasting pan with foil and place a wire rack on top. Spray with cooking spray. Place 4 kebobs per pan.

Step 6

Bake each pan for 30 minutes, then flip kebabs over and brush kabobs with some reserved marinade. Bake (switch to different rack) an addition 10 minutes or until chicken reaches 165°F. Let rest 5 minutes before chopping chicken and pineapple.

Step 7

Preheat grill to medium-high heat (350-400°F). Clean grates and brush with vegetable oil.

Step 8

Grill kabobs covered for 15 minutes then flip. Brush with some reserved marinade and grill the other side an addition 5 minutes. Next, flip chicken over, baste once more and cook, until the chicken reaches 165°F, (about 5-10 minutes more). Remove kabobs from the grill and let rest 5 minutes before chopping chicken and pineapple.

Step 9

Serve with grilled corn tortillas, chopped chicken, chopped grilled pineapple, diced white onion, chopped cilantro, limes and any salsa of choice (Salsa Taquera, Salsa Verde, or Pico de Gallo).