In a bowl, combine pineapple juice, chipotle peppers, cumin, paprika, garlic powder, salt, and black pepper. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Grilled Pineapple

Prepare and Grill the Pineapple

Slice the fresh pineapple into rings. In a bowl, mix brown sugar and cinnamon. Sprinkle this mixture over the pineapple rings. Grill on medium-high heat for about 3-4 minutes on each side until caramelized and grill marks appear.

Avocado Puree

Make the Avocado Puree

In a food processor, combine ripe avocados, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Grilling the Chicken

Grill the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 75°C (165°F).

Assembly

Assemble the Dish

On a plate, spread a layer of avocado puree, place the grilled chicken on top, add grilled pineapple, and garnish with micro cilantro.