Add the chicken thighs, 2 cloves of garlic, half the onion, the bay leaf, peppercorns, and salt to a large pan. Pour in about 4 cups of water to fully cover the chicken. Place over medium heat, cover, and cook for 20 minutes until the chicken reaches an internal temperature of 160 degrees F and pulls apart easily with a fork.

Remove the chicken from the broth. Set the broth aside and do not discard it. Shred the chicken using two forks, pulling the meat into generous strands.

Heat the olive oil in a saucepan over medium heat. Dice the remaining half onion and add to the pan. Mince the remaining 2 garlic cloves and add as well. Cook for about 2 minutes until the onion softens and the garlic smells fragrant.

Add the chopped chipotle peppers with their adobo sauce to the pan. Stir well to coat. Add the shredded chicken and 1/4 cup of the reserved broth. Stir to combine and taste. Add more adobo sauce for heat or more broth for a saucier result. Cook until the sauce thickens to a glossy, velvety consistency, then remove from heat.

Make the pineapple salsa by finely dicing the pineapple, red onion, jalapeno, and cilantro. Toss with the juice of one lime and salt to taste.

Warm corn tortillas in a hot dry skillet for a few seconds per side until toasty brown spots appear. Spoon about 1/4 cup of chipotle chicken onto each tortilla, top with pineapple salsa, and serve immediately.