Cut the chicken into bite size pieces and place them in a bowl. Add the chili powder, paprika, kosher salt, and pepper. Toss until combined.

Preheat the Blackstone griddle to medium heat. Add some vegetable oil or butter and spread it evenly on the griddle. Add the chicken, chorizo, and the diced onion. Cook 6 to 7 minutes, tossing and flipping a few times (I use my hibachi spatulas).

Remove the chicken and chorizo from the griddle and place on a tray (I allowed the excess grease from the chorizo to remain on the griddle and scraped into grease trap). Turn the Blackstone down to medium low.

Assemble the burritos by adding some cheese in the center of each tortilla and some of the chicken chorizo mixture. Fold the sides in and roll tightly into a burritos.

Note: If you have leftover meat use it to top the burritos when serving.

Add more oil or butter to the griddle and place the burritos seam side down. Flip them after 2 to 3 minutes. Add the pineapple slices to the griddle. Remove the burritos and pineapple when done to your liking, mine took about 2 to 3 minutes.

Warm up the queso and pour over the burritos to serve with two pineapple slices over top.