Ingredients

• 3 limes
• 4 garlic cloves, minced
• 1 large onion, peeled and roughly chopped
• 3 scotch bonnet peppers, roughly chopped
• 1/2 teaspoon turmeric
• 3 tablespoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1/4 cup vegetable oil
• 3 tablespoons water
• 1 teaspoon fresh cilantro, roughly chopped
• 1 pinch cayenne pepper
• 4 boneless chicken breasts (cut in bite sized chunks)
• 1 large red pepper (chopped skewer sized)
• 1 large orange bell pepper (chopped skewer sized)
• 1 large yucca root, peeled and cooked for 10 minutes in hot, boiling water (chopped for skewer)
• 1 (15 1/4 ounce) can pineapple chunks (juice drained, can keep for later addition to extra reserved rub)
• 12 small onions, skins peeled off (small white onions)
• 1 mango (peeled and chopped into bite size pieces)
• 2 cups cooked rice
• 1 large sweet potato, peeled and cooked for 10 minutes in hot boiling water (chopped for skewer)
• 1 ounce fresh ginger, peeled
• 1 large green pepper (chopped skewer sized)
• 3 spring onions, roughly chopped