Marinade:

• 4 dried guajillo chiles, stemmed and seeded
• 2 tablespoons achiote paste
• 6 large cloves garlic, peeled
• 1 (7 ounce) can chipotle peppers in adobo sauce, drained
• 1 ⅓ cups finely chopped onion, divided
• ⅔ cup orange juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 3 pounds skinless, boneless chicken thighs, cut in half

Skewers:

• 8 (12-inch) jumbo wooden skewers
• 1 large fresh pineapple – peeled, cored, and sliced
• 20 (6 inch) corn tortillas
• ¼ cup roughly chopped fresh cilantro