Ingredients:
- Achiote Paste: 2 ounces (57g)
- Orange Juice: 1/4 cup (60ml)
- Lime Juice: 2 tablespoons (30ml)
- Garlic: 3 cloves, minced
- Dried Oregano: 1 teaspoon (5ml)
- Ground Cumin: 1/2 teaspoon (2.5ml)
- Salt: 1 teaspoon (5g)
- Black Pepper: 1/2 teaspoon (2.5g)
- Olive Oil: 2 tablespoons (30ml)
- Boneless, Skinless Chicken Thighs: 4 (about 6 ounces/170g each)
- Fresh Pineapple: 1/2, cored and cut into 1-inch chunks
- Red Onion: 1/4, diced
- Red Bell Pepper: 1/2, diced
- Jalapeño Pepper: 1/2, seeded and minced (optional, for heat)
- Fresh Cilantro: 1/4 cup, chopped
- Lime Juice: 1 tablespoon (15ml)
- Olive Oil: 1 tablespoon (15ml)
- Salt: To taste
- Black Pepper: To taste
Instructions:
- Make the Achiote Marinade: Combine all marinade ingredients in a blender or food processor and blend until smooth.
- Marinate the Chicken: Place chicken thighs in a bowl and pour the marinade over them. Toss to coat evenly. Cover and marinate for at least 30 minutes (or up to overnight) in the refrigerator.
- Prepare the Salsa Ingredients: Chop pineapple, red onion, red bell pepper, jalapeno (if using), and cilantro.
- Roast the Pineapple: Toss pineapple chunks with olive oil, salt, and pepper. Spread on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until lightly browned and caramelized.
- Assemble the Salsa: In a bowl, combine the roasted pineapple, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
- Cook the Chicken: Preheat grill or grill pan to medium-high heat. Alternatively, you can bake the chicken in a 375°F (190°C) oven for 20-25 minutes. Cook chicken until internal temperature reaches 165°F (74°C) and juices run clear.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Top with the roasted pineapple salsa and serve immediately.