Mix together rum, pumpkin spice and pickapeppa with ginger, allspice, Scotch bonnet peppers and scallions for a chunky, jerk-inspired chicken marinade. Pickapeppa is a celebrated Jamaican condiment that adds a distinct punch to these perfectly charred chicken, scallion and pineapple kebabs.
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.