# What You'll Need:
→ Jerk Marinade
01 - 2 tablespoons olive oil
02 - 2 tablespoons fresh lime juice
03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 1 tablespoon brown sugar
05 - 2 teaspoons allspice
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon dried thyme
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon cayenne pepper (adjust to taste)
12 - 2 garlic cloves, minced
13 - 1 small Scotch bonnet chili, finely chopped (optional)
14 - 2 green onions, finely chopped
→ Skewers
15 - 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
16 - 2 cups fresh pineapple, cut into 1.5-inch chunks
17 - 1 large red bell pepper, cut into 1.5-inch pieces
18 - 1 large yellow bell pepper, cut into 1.5-inch pieces
19 - 1 large red onion, cut into 1.5-inch wedges
20 - Vegetable oil, for brushing
# Steps to Follow:
01 - Whisk together all jerk marinade ingredients in a bowl until fully combined.
02 - Add chicken cubes to marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, pineapple chunks, red and yellow bell peppers, and red onion alternately onto the skewers.
05 - Preheat grill to medium-high heat and lightly oil the grill grates to prevent sticking.
06 - Grill assembled skewers for 12 to 15 minutes, turning occasionally, until chicken is cooked through, lightly charred, and pineapple is caramelized.
07 - Remove skewers from grill, allow to rest for 2 minutes, then serve immediately while hot.
