Festive chicken shashlik

Ingredients:

For shashlik:

• 4 large, boneless, skinless chicken breasts, cut into halves (about 570 g)
• 1 onion, cut into wedges
• Tomatoes, bell peppers (optional)
• 1/2 fresh pineapple, peeled, cored and diced
• Salt
• Additional equipment: 6 long skewers

For the marinade:

• 1/3 cup apple cider vinegar
• 1/4 cup dark rum
• 3 tablespoons dark brown sugar (packed firmly)
• 1 bunch coarsely chopped green onions (white and green parts)
• 4 chopped cloves of garlic
• 1 Scotch bonnet chilli pepper, stemmed, seeded and finely chopped
• 2 tablespoons hot Jamaican pickapeppa sauce with tropical fruits
• 1 tbsp freshly grated peeled ginger
• 1 tbsp. ground allspice
• 1/4 tsp pumpkin pie spices
• 3 tablespoons of vegetable oil

Preparation:

1. In a food processor, pulse the apple cider vinegar, rum, brown sugar, green onions, garlic, chili pepper, pika peppa, ginger, allspice, and pumpkin pie spice until a chunky sauce forms.
   
   Heat the oil in a medium skillet and cook over medium heat, stirring occasionally, until a paste forms and the sauce thickens slightly, about 3 minutes. Cool.
   
   Rub the paste all over the chicken, cover and refrigerate for 2-24 hours.
2. Preheat a grill pan or outdoor grill over medium heat. Thread the chicken, onion, tomatoes, and pineapple onto skewers (if wooden, soak them in water for 15 minutes before skewering). Season with salt. (Leave a little space around the meat pieces to allow the heat to reach them on all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.