Add the oil, pineapple juice, garlic, maple syrup, lime juice, soy sauce, thyme, salt, nutmeg, allsprice, ginger, jalapeno, scallions and cinnamon to a food processor or blender and combine on medium speed until no large chunks remain and everything is well blended.
Cut the chicken into 1-inch cubes and add them to a large prep bowl. Pour half of the marinade over the chopped chicken and toss to combine. Reserve the rest of the marinade for grilling, and cover and marinade in the fridge for at least 20 minutes, but up to overnight.
Once the chicken is done marinating, spray 8 10-inch metal skewers with cooking spray. Next, begin to skewer the chicken, bell pepper, onion and pineapple onto each skewer, I like to alternate mine.
Brush the remaining marinade over top of the skewers.
Spray your cool grill with cooking spray to avoid the chicken from sticking. Next, heat the grill to 400°F. Once the grill is heated, add the jerk chicken skewers to the grill and cook 5 minutes per side, or until the internal temperature reaches 165°F.
Once finished, remove from kabobs and serve topped with fresh cilantro.
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