Turn the stove to medium-high heat and add oil to the pan. Once hot, add the garlic and onion. Sauté for five minutes. Add deseeded guajillo chiles, 1/2 cup water, and 1/2 cup apple cider vinegar to the pan. Let liquid boil and turn off heat and cover. Let it sit for 30 minutes.

Meanwhile, mix the rest of the ingredients (except chicken and pineapple) in a bowl or blender. After 30 minutes, add the mixture from the pan into the blender or bowl. Blend well. The liquid should be cool or room temperature after adding cold chicken stock.

Add the chicken and coat well. Let it marinate for at least four hours, up to 24 hours.

Cut about two to three inches off the pineapple. Then, trim the base so it stands sturdily.

Stack the chicken like shawarma (see the video), on top of the pineapple base, laying them as evenly as possible. Stick two kabob skewers through the chicken stack down into the pineapple base.

Cut a thick round of pineapple, trim away the peel, and stick it through the skewers on top of the chicken stack. (Reserve the remaining pineapple to serve in the tacos.)

You can cook it in a smoker or on a sheet pan in the oven, at 300 degrees Fahrenheit. Cook till the internal temperature is about 175 to 180 degrees Fahrenheit, to be tender. It takes about two and a half to three hours. Start checking with an internal thermometer after two hours.

Remove the kabobs. Replace the top pineapple ring with the pineapple crown for presentation.

When ready to serve, carve off shavings of chicken. Serve in tacos with the suggested taco toppings, or you favorite taco toppings!