Healthy Al Pastor: Bright and Citrusy

Instructions

1. Soften the guajillo chiles. Put the chiles in a bowl and cover with hot water. Let them sit for 10 minutes, then drain. (If you are using chili powder instead, skip this step.)
2. Blend the marinade. In a blender, add softened chiles, pineapple, pineapple juice (or extra orange juice), orange juice, lime juice, vinegar, achiote paste, garlic, cumin, oregano, smoked paprika, salt, and olive oil. Blend until smooth. Taste it. You want it tangy and a little sweet. Add a pinch more salt if it tastes flat.
3. Marinate the chicken. Add chicken thighs to a bowl or zip-top bag and pour in the marinade. Toss to coat. Marinate at least 30 minutes. For best texture, marinate up to 12 hours in the fridge if using canned pineapple. If using fresh pineapple in the marinade, keep it to 2 to 4 hours.
4. Get your pan hot. Heat a large skillet (cast iron is great) over medium-high heat. Add 1 tablespoon neutral oil.
5. Sear the chicken for crisp edges. Cook the thighs whole. Let excess marinade drip off (do not wipe it clean), then add chicken in a single layer. Cook until browned and cooked through to 165°F, about 4 to 5 minutes per side for average thighs, but let thickness be the boss. If they are thicker, lower heat to medium and give them an extra minute or two.
6. Rest, then chop. Transfer chicken to a plate and let it rest 3 to 5 minutes so it stays juicy, then chop or slice.
7. Caramelize pineapple and onion. Keep the skillet over medium-high (drop to medium if the fond is getting too dark). Add onion and pineapple. Cook 3 to 5 minutes, stirring occasionally, until charred at the edges. If the pan looks dry, add a small splash of water to loosen the browned bits and coat everything.
8. Toss and finish. Add the chopped chicken back to the skillet and toss with the pineapple and onion for 30 seconds.
9. Optional quick broil for extra char. Heat the broiler with a rack about 4 to 6 inches from the heat. Line a sheet pan with foil for easy cleanup. Spread chicken, pineapple, and onion out in a thin layer and broil 1 to 2 minutes, watching closely.
10. Serve. Pile into warm tortillas or bowls, finish with cilantro and lime, and do not be shy with the crunchy toppings.