Step 1) Place all your mojo ingredients in a blender and blend on high for 2–3 minutes.
Step 2) Add your cubed chicken thighs and mojo to a bowl, mixing together so every piece of chicken is well coated. Cover and refrigerate for at least 2 hours.
Step 3) Thread the chicken onto the skewers, making sure that the chicken is packed snugly but not too tightly.
Step 4) Set your grill to medium-high heat and place your chicken pinchos (or kebobs) on the grill. Grill for 15–20 minutes. Turn every few minutes to cook each side.
For the pico de gallo:
Step 1) Brush your pineapple on both sides with Mazola® Corn Oil and place on the grill for 3–5 minutes, on each side. Take off the grill and dice it into 1-inch cubes.
Step 2) Add all your pico de gallo ingredients into a bowl and mix. Serve with the chicken pinchos.