Directions

1. Drain pineapple, reserving juice; set aside. In a large resealable plastic bag combine garlic, onion powder, jerk seasoning, allspice and 1/4 cup of the reserved pineapple juice. Season chicken with salt and pepper to taste. Add chicken to plastic bag; seal and shake to coat. Refrigerate at least 30 to 60 minutes, turning occasionally.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. On eight 6-inch metal skewers, alternately thread chicken and pineapple chunks, leaving 1/4-inch space between pieces.
3. Place skewers on grill rack. Grill, uncovered, 12 to 14 minutes or until chicken is no longer pink (165°F), turning occasionally and brushing with remaining reserved pineapple juice. Remove skewers from grill, and serve warm.