Grilled Jerk Chicken Skewers with Pineapple Salsa

Admittedly, this jerk spice rub cheats on a few items. The allspice should be whole berries, the cinnamon should be a stick, and the cloves should be whole (which they are, if you have them). Those items would then be smashed, pounded, ground in a spice mill—whatever it takes to create a granular rub to mix with the sugar, black pepper, and cayenne. If you can go that route, I recommend it. On the other hand, this recipe is all about getting good jerk flavor in a simpler, more convenient way: store-bought ground spices. If you can, buy a little bit at a time from the bulk section of your market rather than in cans that sit on the shelf forever. A fresh pineapple salsa kicks up the Caribbean pizazz even more. But again, if fresh pineapple is not in season in your part of the world, go with good-quality canned. Note: You can grill the skewers directly on the grill, but I really like the Japanese method of grilling skewers on bricks, as described at Chicken Yakitori with Shiitakes and Scallions. Serves 4 Ingredients For the Chicken 1 tbsp brown sugar 1 tsp ground allspice 1 tsp ground cinnamon 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp whole cloves, crushed 3 tbsp olive oil, plus more for rubbing 8 3-oz chicken tenders sea salt Jerk Spices For the Salsa 1 cup small-chopped fresh pineapple chunks 1/2 cup small-chopped red bell pepper 1/4 cup finely chopped red onion 1/4 cup coarsely chopped cilantro 2 tsp fresh lime juice 1 serrano chile, stemmed, seeded, and finely chopped sea salt freshly ground black pepper  Small-Chopped Pineapple Preparation For the Chicken Combine the first 6 ingredients (through cloves) in a small bowl. Stir in 3 tablespoons of oil to form a thick slurry. Rub the spice slurry all over the chicken tenders, cover, and refrigerate 3-4 hours. Light a grill for medium-high heat. Wrap 2 bricks tightly in foil and place on the grill as noted in Chicken Yakitori with Shiitakes and Scallions. Season the chicken tenders with salt and thread 2 lengthwise on each of 4 skewers (soaked in water 30 minutes, if wood). Place the skewers on the bricks and grill the chicken, turning a few times, until lightly charred on all sides and cooked through, about 20 minutes total, depending on the thickness of the tenders. Jerk Spice Slurry Jerk-Rubbed Chicken Skewered Chicken Tenders Skewers Beginning to Grill Grilled Skewers Transfer the skewers to a platter and serve the salsa (recipe follows) in bowls alongside. Grilled Jerk Chicken Skewers with Pineapple Salsa For the Salsa Combine all ingredients in a medium bowl. Let stand at room temperature 30 minutes (or cover and refrigerate up to 4 hours). Pineapple Salsa