- 1 1/2 – 2pounds pork tenderloincut into 1 1/2-inch cubes
- 1 pineapplecut into 1 1/2-inch cubes
- 1 red bell peppersliced into 1 1/2” chunks
- 1 green bell peppersliced into 1 1/2” chunks
- 1 large onionsliced into 1 1/2” chunks
- 5tablespoons olive oildivided
- 4 dried Guajillo chiles
- 1/3cup canned pineapple juice*
- 1/3cup orange juice
- 1 onionpeeled, halved
- 4 garlic clovespeeled
- 3tablespoons apple cider vinegar
- 2tablespoons achiote paste(see notes)
- 1tablespoon brown sugar
- 1 chopped chipotle pepperfrom can of chipotle peppers in adobo sauce
- 1tablespoon ground cumin
- 1tablespoon dried oregano
- 1 1/2teaspoons coarse kosher salt
Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board. Once cool, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes. Add chiles back to skillet and cover with water. Simmer 3-5 minutes until softened.
Remove softened chilies to blender along with all Marinade ingredients and blend until smooth.
Add pork to a shallow dish or freezer size bag. Add 1 cup marinade and 3 tablespoons olive oil, stir to combine. Marinate in the refrigerator for 2-6 hours.
Add pineapple, bell peppers and onions to a separate bowl. Add ¼ cup marinade and 2 tablespoons olive oil. Cover and refrigerate. (You can prep veggies at any point – they don’t have to marinate.) Refrigerate remaining marinade separately.
NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
When ready to cook, thread pork, pineapple, bell peppers and onions onto skewers. Dab off excess marinade from pork so it can char.
Grease and preheat grill to medium-high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a pork cube for doneness if desired. Don’t overcook or they won’t be as juicy!
Let rest 5 minutes before serving. Serve with reserved Marinade as a Dip.