1/3 cup vinegar
1/4 cup dark rum
3 tbsp. firmly packed brown sugar
1 bunch scallions, roughly chopped (use both white & green parts)
4 cloves garlic, chopped
1 Scotch Bonnet Chili, stemmed, seeded and minced (can sub. with Jalapeno)
2 tbsp. pickapeppa sauce
1 tbsp. fresh ginger, peeled and grated
1 tbsp. allspice
1 tsp. pumpkin pie spice
3 tbsp. olive oil (can use vegetable oil)
4 boneless/skinless chicken breast, cut into large cubes
1 more bunch scallions, cut into 2-inch pieces (use both green & white parts)
1/2 fresh pineapple, peeled, cored and cubed
kosher salt
6 long skewers

Pulse vinegar, rum, brown sugar, scallions, garlic, chili, pickapeppa sauce, allspice, ginger and pumpkin pie spice in food processor to make it into just a slightly chunky sauce.

Heat olive oil (or) vegetable oil in medium skillet and cook sauce over medium-high heat, stirring until oil is absorbed and the sauce thickens slightly - approximately 3 minutes... cool. Rub the Jerk paste all over the chicken and refrigerate for 2 to 24 hours.. the longer, the better!

Prepare grill... Thread chicken - scallions and pineapple alternately on skewers. Season with salt, leave a little space around the meat so heat gets to all sides. Grill - turning until chicken is cooked through - approximately 10-12 minutes.

NOTE: Could add bell peppers and regular onion wedges instead of scallions... and use the scallions only for the sauce.

Submitted by: Phyllis Chittum