Add the spring onions, garlic, Scotch bonnet, ginger, dark brown sugar, soy sauce, lime juice, olive oil, allspice, thyme, smoked paprika, cinnamon, salt and black pepper to a blender. Blitz until you have a thick, fragrant paste.

Tip the marinade over the chicken in a large bowl and mix thoroughly so all the pieces are coated. Cover and refrigerate for at least 2 hours, though 4 to 6 hours gives a deeper flavour.

Thread the marinated chicken onto skewers, alternating with chunks of pineapple and red onion. Don’t squash the pieces too tightly together. A bit of space helps the pineapple colour and gives the chicken room to cook evenly.

Let the skewers sit out for 15 minutes while the BBQ heats. This takes the chill off and makes the cooking more consistent.

Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one direct heat zone and one cooler indirect zone.

If you’re using charcoal, wait until the coals are mostly grey and steady. Jerk marinade responds much better to steady heat than wild flames.

Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the chicken starts to darken and the pineapple catches in places. Once the outside has good colour, move the skewers to the cooler side of the BBQ.

Cook with the lid down for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Rest the skewers for 3 to 5 minutes before serving.

Squeeze over fresh lime juice and scatter with chopped coriander if using. That final hit of lime lifts the sweet, smoky spice and keeps the pineapple tasting vivid.

I like serving these while the pineapple is still glossy and warm, because that’s when the contrast between sweet fruit, smoky char and hot spice feels at its sharpest.