To prepare the marinade, combine the achiote paste, vinegar, oil, orange juice, pineapple juice, onion, garlic, salt, and pepper in a blender and puree until smooth. Trim the chicken breasts and place them in a zip-top bag with the marinade overnight in the refrigerator.
Prepare your grill for high direct heat. We lit our Grill Dome kamado to about 500° to cook the fruit and 600° for the chicken.
To prepare the fruit for the grill, trim off the top, bottom, and outer skin of the pineapple and then cut across the fruit to make slices. We only used 1/2 of the pineapple for this recipe. The jalapeno and red pepper should be cut open and remove the seeds. They will be grilled in halves or quarters now and diced up after being grilled. Lastly, cut the red onion in ½" slices. Spray the fruit and veggies with non-stick cooking spray before placing on the hot grill.
Grill the pineapple, peppers, and onions for 3-4 minutes on each side and then remove to a cutting board.
Remove the chicken breasts from the marinade and grill on a high heat until they have reached an internal temperature of 165°. (Time will depend on the thickness of your chicken).
While the chicken is grilling, and once the salsa ingredients have cooled enough to touch, chop up the pineapple (removing the core from the middle of each slice), dice the peppers and onions, and add the additional non-grilled ingredients of lime juice and cilantro to a medium-sized bowl. Salt and pepper if desired.
Remove the cooked chicken from the grill and allow to rest on a cutting board for about 5 minutes. While the chicken is resting, heat the tortillas up on the grill for about 20 seconds on each side.
To prepare the tacos, add strips of achiote marinated chicken to a tortilla and top with the grilled pineapple salsa and some fresh avocado.