Direction

1. Add the ¼ cup extra virgin olive oil, ¼ cup pineapple juice, minced 5 cloves garlic, 1 tablespoon maple syrup, 2 teaspoons lime juice, 2 teaspoons soy sauce, 1 teaspoon dried thyme, 1 teaspoon coarse sea salt, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground ginger, minced and seeded 1 jalapeno pepper, chopped 6 scallions and 1 pinch cinnamon to a food processor or blender and combine on medium speed until no large chunks remain and everything is well blended.
2. Cut the 1 pound boneless chicken thighs into 1-inch cubes and add them to a large prep bowl. Pour half of the marinade over the chopped chicken and toss to combine. Reserve the rest of the marinade for grilling, and cover and marinade in the fridge for at least 20 minutes, but up to overnight.
3. Once the chicken is done marinating, spray 8 10-inch metal skewers with cooking spray. Next, begin to skewer the chicken, 2 cups pineapple cubes, 1 red bell pepper cut into 1-inch pieces and 1 red onion cut into 1-inch pieces onto each skewer, I like to alternate mine.
4. Brush the remaining marinade over top of the skewers.
5. Spray the cool grill with cooking spray to avoid the chicken from sticking. Next, heat the grill to 400°F. Once the grill is heated, add the jerk chicken skewers to the grill and cook 5 minutes per side, or until the internal temperature reaches 165°F.
6. Once finished, remove from kabobs and serve topped with Fresh Cilantro.
7. If you've tried this recipe, come back and let us know how it was in the comments or ratings.