Skillet Chicken al Pastor

Step 1

Soak the dried guajillo chilies in 1/2 cup of just boiled water until tender, about 20 minutes.

Step 2

Puree the soaked chilies, chipotle chilies in adobo sauce, pineapple juice, achiote paste, onion, garlic, cider vinegar, lime juice, cumin, oregano, and salt. (If the sauce is too thick, add some of the water that the chilies were soaked in.)

Step 3

Marinate the chicken in half of the sauce for 20 minutes, covered, in the fridge, reserving the remaining sauce.

Step 4

Heat the oil in a large skillet, shake off the excess marinade from the chicken and cook in the skillet, about 10 minutes.

Step 5

Add the pineapple pieces and some of the reserved sauce, toss and enjoy!