Step 1

Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.

Step 2

In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.

Step 3

In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.

Step 4

Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.

Step 5

Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.

Step 6

Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.

Step 7

Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).

Step 8

Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.

Step 9

Baste the skewers on all sides with the jerk sauce.

Step 10

Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.

Step 11

Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.

Step 12

Enjoy!