Place ¼ cup oil, zest and juice of one lime, 2 jalapeño peppers, 1-inch peeled ginger root, 3 cloves garlic, 1 tablespoon honey, 1 teaspoon thyme, ½ teaspoon nutmeg, allspice, and 1 teaspoon salt in a blender or small food processor. Blend until smooth and the garlic, ginger, and jalapeño peppers are completely crushed.
Place the chicken in a large storage bag or shallow dish and pour the marinade over the chicken. Stir and let the chicken marinate in the refrigerator for at least 30 minutes, but no longer than 4 hours.
While the chicken is marinating, if using wooden skewers, place them in a shallow dish and cover with water. Let them soak for at least 30 minutes. No need to soak metal skewers.
When you are ready to roast the chicken, preheat to medium heat.
In a mixing bowl, toss the peppers and onions with the remaining 1 tablespoon olive oil and ½ teaspoon kosher salt.
Remove the chicken from the marinade and discard the marinade. Alternately thread the chicken with the seasoned peppers and onions and the fresh pineapple on skewers.
Brush the grill grates with olive oil and transfer the chicken skewers to the grill. Cook 6 minutes, flip and continue cooking 4-6 minutes or until chicken is browned and reaches 165 degrees F.
Remove from the grill, let rest for 5-10 minutes and then enjoy!
