COOK IT.
Preheat your pellet grill to 450°F
In a food processor or blender, add the achiote paste, chipotle, pineapple juice, apple cider vinegar, dried oregano, cumin, and garlic clove. Blend until smooth. This will be your marinade.
Coat the chicken thighs in the marinade, ensuring that all sides of the chicken are covered. Let this marinate in the fridge for at least 30 minutes, in a bag or covered bowl.
While the chicken is marinating, slice and grill your pineapple directly on the grates. Pull off the grill when the pineapple has developed dark grill marks. Once cooled, dice the pineapple and set aside.
Coat the bottom grill grates with non-stick spray. Place the marinated chicken thighs on the grill. Flip and rotate often to ensure even cooking.
Once the chicken has reached an internal temperature of 165°F, pull it off the grill. Allow to cool for 5-10 minutes before slicing.
Heat up corn tortillas on a preheated griddle surface on the grill, or on a gas flat top griddle. To warmed tortillas, add grilled chicken, grilled diced pineapple, cabbage, salsa, cilantro, and onions.
Enjoy!