Directions

1. Combine allspice, garlic, ginger, jalapeño, vinegar, brown sugar, oil, black pepper and salt in large bowl. Measure out 2 tbsp (30 mL) of mixture and set aside. Add chicken to mixture remaining in bowl and turn to coat on all sides. Refrigerate for 1 hour. (Don’t leave chicken longer than 1 hour or ginger and vinegar will start to break down the fibre of chicken.)
2. Trim scallions, leaving just a small portion of tender green. Cut each scallion into 3 pieces.
3. Preheat grill to medium. On each of 8 long skewers, alternately thread 3 pieces of scallion, 4 pieces of bell pepper and 3 pieces of pineapple.
4. Lift chicken from marinade and place chicken on grill. Brush reserved 2 tbsp (30 mL) spice mixture over skewers and place on grill. Grill, turning chicken and skewers once, until chicken is cooked through and vegetables are crisp-tender, 5 to 10 minutes for the skewers, 10 to 15 minutes for the chicken.