Easy Jerk Chicken with Pineapple

Place all of the ingredients, except chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.

Add mixture into a large bowl, along with chicken cubes. Toss until chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.

Once marinated, preheat your grill to medium high heat. Divide chicken and pineapple chunks between skewers (if you’re using bamboo skewers, remember to soak them in water first!) and grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.

Devour.

Note: If you want to make a smaller batch and only use 1/2 pound chicken, make the same amount of marinade. You will have a little left over, but it works just as well!