-
1
Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
-
2
Heat the oil in a small saucepan over medium-high heat.
-
3
Add the achiote seeds.
-
4
Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes.
-
5
Strain the oil through a fine-mesh sieve into a blender: discard the seeds.
-
6
Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper.
-
7
Cover the blender and puree until well combined.
-
8
Place the pork in a resealable gallon-sized plastic bag.
-
9
Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal.
-
10
Refrigerate for at least 4 hours or up to overnight.
-
11
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
-
12
Remove the pork from the marinade; discard the marinade.
-
13
Thread the pork onto the skewers alternating with the pineapple and red onions.
-
14
Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time.
-
15
Take care not to overcook or the pork will become tough and dry.
-
16
Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges.
-
17
Pull the pork off the skewers onto a lettuce leaf and eat like a taco.
-
18
For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.
