Step 1

In a hot, dry skillet, toast the chiles until fragrant and lightly browned, being careful not to burn. Then soak them in hot water for about 10 minutes to soften. Drain, reserving some of the soaking water.

Step 2

In a blender, place the chiles, orange juice, white vinegar, onion, achiote paste or paprika, dried oregano, ground cumin and clove. Blend until smooth and uniform. If needed, add a little bit of the soaking water to achieve the desired consistency.

Step 3

Cut the chicken thighs into one-inch-wide strips and place them in a deep container. Pour the marinade over the chicken and toss to coat. Marinate in the refrigerator for at least 8 hours or overnight for best results.

Step 4

Assemble the skewers: Thread the marinated chicken onto the skewers in an S-shape, alternating with cubes of pineapple.

Step 5

Grill the skewers: Preheat a grill or grill pan to medium-high heat and place the skewers on the hot grill. Cook, turning occasionally, until the chicken is cooked through and has a slight char on the outside.

Step 6

Remove the meat and pineapple from the skewers and tuck into warm tortillas. Garnish with plenty of salsa, chopped onion, and cilantro.