• Heat a dry skillet over medium-high. Add chilies and press flat with a spatula. Toast 30 seconds per side until fragrant and slightly darkened. Don't let them burn. Transfer to a bowl and cover with boiled water. Soak 15–20 minutes until soft.
• Drain the chilies and add them to a blender together with the chipotle peppers, achiote paste, pineapple juice, orange juice, vinegar, garlic, onion, cumin, oregano, smoked paprika, paprika, clove, and salt. Blend until completely smooth and thick.
• Place the thighs between two sheets of cling film or in a zip-lock bag, and pound to an even thickness. Roughly ¾ inch. This step is important for even cooking.
• Coat chicken thoroughly in marinade. Place in a non-reactive container (glass or plastic, not metal), cover, and refrigerate for at least 4 hours and up to 8. If marinating overnight, check the texture after 8–10 hours and don't leave it for more than 12.

Grill Method

• Preheat the grill to medium-high heat. Brush grates with oil. Grill the chicken for 5–7 minutes per side until charred and cooked through to an internal temperature of 165°F. Grill the pineapple rings 2–3 min per side until deeply caramelized.

Oven Method

• Preheat the oven to 400°F. Arrange the chicken on a baking sheet and roast for 25–30 minutes. Broil for 2–3 minutes at the end to create charred edges. Broil the pineapple for 3 to 5 minutes until caramelized and charred on the surface.

Skillet Method

• Heat 1 tablespoon oil in a skillet over medium-high heat. Add the pineapple chunks and cook until caramelized and lightly charred.

Serve

• Let the chicken rest for 5 minutes, then chop into small pieces. Toss with the caramelized pineapple and any cooking juices. Warm the tortillas and serve the chicken al pastor as desired. I like to serve over rice and black beans!