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This recipe is messy and not for the faint of heart, but the flavor payoff and showstopper result make it totally worth it! For more great cooking, watch Sunny Side Up!
kabob skewers
2 tablespoons extra-virgin olive oil
6 cloves of garlic
1/2 onion, roughly chopped
3 guajillo chilles, deseeded, or Tuscanini Chopped Calabrian Peppers
1/2 cup water
1/2 cup Tuscanini Apple Cider Vinegar
2 chile chipotle in adobo (2 peppers, not 2 cans)
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup Gefen Pineapple Juice
1 and 1/2 cups cold chicken stock
12 boneless chicken thighs
1 whole pineapple
diced pineapple, from the remaining pineapple that was cut for the chicken
guacamole
pico de gallo (try this recipe)
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!
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