Ingredients

Blend garlic, onion, guajillo chiles, bay leaves, water, pineapple juice, chicken stock, and Spanglish Asadero Al Pastor seasoning until smooth.
Strain marinade over chicken thighs in a large mixing bowl, and toss to coat evenly. Marinate in the refrigerator for 4-8 hours.
NOTE: Remove chicken 30 minutes before cooking to reach room temperature.
Preheat the oven to 350℉ degrees.
Place thick pineapple round in a large oven-safe skillet. Insert a thick wooden skewer into the center of the pineapple round core.
Layer chicken thighs on the skewer, rotating to balance weight.
NOTE: Rotating thighs to distribute meat evenly helps with balance of the chicken tower and uniform cooking.
Place the skillet on the bottom oven rack. Bake 2.5 hours, or until chicken reaches an internal temperature of 165℉ degrees. NOTE: While cooking the chicken trompo will start to lean. Use wooden skewers to act as stilts and keep the chicken trompo from falling over.
Baste chicken with pan juices during the last 30 minutes of cooking.
Remove from the oven and let rest for 15 minutes before carving.
Carve chicken from trompo.
Dice pineapple rounds.
Serve chicken on warm tortillas, topped with diced pineapple, onion, and cilantro. Enjoy!