Start by rehydrating your dried chiles if using whole ones. Place guajillo and chipotle chiles in a bowl, cover with hot water, and let sit for 10 minutes until softened. If you’re using chile powders, skip directly to blending.

In a blender or food processor, combine the softened chiles (or chile powders), canned pineapple juice, achiote paste, minced garlic, chopped onion, orange juice, apple cider vinegar, cumin, oregano, smoked paprika, brown sugar, salt, and pepper. Blend until smooth, about 60 seconds.

Place your cubed chicken thighs in a large bowl and pour half of the marinade over them. Reserve the other half for basting during cooking. Toss the chicken until every piece is well-coated with the vibrant red marinade.

Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. The pan is ready when a drop of water sizzles immediately upon contact.

Add the marinated chicken pieces to the hot skillet in a single layer. Let the chicken sear undisturbed for 3-4 minutes until the bottom develops a beautiful caramelized crust.

Flip the chicken pieces and cook for another 3-4 minutes. The internal temperature should reach 165°F (74°C). During the last 2 minutes of cooking, brush the chicken with the reserved marinade.

Push the chicken to one side of the skillet and add the fresh pineapple chunks to the empty space. Cook the pineapple for 2-3 minutes, stirring occasionally, until it develops golden caramelized edges.

Remove the skillet from heat and let the al pastor chicken rest for 2-3 minutes before serving.