Serves: 4

For the Sauce:
3 Tbsp. canola or vegetable oil
1 Tbsp. achiote (annatto) seeds
½ cup red wine vinegar
5 garlic cloves, finely minced
1 Tbsp. seeded and finely chopped canned aji amarillo peppers (or 1 tablespoon finely chopped roasted red or yellow peppers plus 1/4 teaspoon cayenne pepper)
2 tsp. ground cumin
2 tsp. salt, plus extra for the skewers
2 tsp. freshly ground pepper, plus extra for the skewers

For the Pork:
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 pound pork loin, cut into 1-inch cubes
1 large red onion, quartered, then halved widthwise
1 head of butterhead lettuce (such as Bibb or Boston)
Lime wedges, for serving

For the Sauce:
Heat the oil in a small saucepan over medium-high heat and add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes.
2. Strain the oil through a fine-mesh sieve and discard the seeds.
3. Place the achiote oil in a blender along with the vinegar, garlic, aji amarillo, cumin, salt, and pepper and purée the mixture.

For the Pork:
1. Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, and refrigerate for at least 4 hours or overnight.
2. Preheat your grill to high heat.
3. Thread the pork onto skewers alternately with the pineapple and red onion. Sprinkle the skewers with a little salt and pepper.
4. Grill until browned on all sides, 4 to 6 minutes total. Don’t overcook or the pork will be tough and dry.
5. Serve the skewers on a bed of lettuce leaves with some lime wedges.

Recipes and photos courtesy of Ingrid Hoffman.