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Using and immersion blender, blend all ingredients into a thick paste.
Store in a glass container with a lid. This will keep in the fridge for up to 4 weeks.
Clean the Guajillo peppers; remove the stems and seeds.
Cook the Guajillo peppers and the Chile morita in boiling water for about 15 minutes until they soften
Blend ¼ of the Chile morita, 6 guajillos and the rest of the marinade ingredients until well combined.
Refrigerate for 2 hours and up to 24
Add the chicken to a baking dish and cook at 350 in the Air fryer or the oven until the internal temperature reaches 165 Fahrenheit.
Flip the chicken half way through. Takes about 30 minutes depending on how thick the chicken is.
To serve add the pineapple chunks, onion, cilantro and lime juice.