• Wash through the chilies and place them in a bowl with hot water. Soak for 15 minutes.
• Drain the chilies and place them into a blender.
• Add achiote (see notes), garlic, pepper, whole cloves, cumin, thyme, and oregano.
• Add pineapple juice and blend until smooth.
• In a large bowl place the meat and add salt (about 2 tsp).
• Pour in the chili sauce and coat evenly turning the meat with tongs.
• Cover with cling film and leave meat to marinate preferably overnight, or at least 2 hours (see notes).
• Cut the pineapple into chunks the same size as the meat.
• Thread the marinated pork chunks into the skewers placing one chunk of pineapple at both ends of each skewer.

Cook

• Heat a grill until smoky and then cook the skewers from all sides until nicely charred and cooked through. It will take from 20 to 25 minutes, turning over the skewers as needed.
• Once all meat is cooked, take a skewer standing up and slice it into small bites with a sharp knife.
• Cut into bites also the pineapple chunks and keep everything well covered to prevent the ingredients from drying out.

Assemble Tacos

• Heat the tortillas in the same grill until soft and pliable.
• Make tacos placing first the meat in the middle of a tortilla.
• Top with chopped onions, cilantro, and pineapple bites.
• Pour in your favourite sauce and a squeeze of lime.