Ingredients

• 1 onion, finely chopped
• 1/2 cup finely chopped scallion
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon ground Jamaican pimento (allspice)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
• 1 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon cooking oil
• 1 tablespoon cider or white vinegar
• 2 pounds chicken breast, dice 1/2-inch thick
• Green tai leaves
• 2 pounds fresh Yucca, peeled, cut into fries
• Cucumber Dipping Sauce, recipe follows
• Fresh pineapple wedges
• 25 ounces cucumber
• 7 ounces sour cream
• 7 ounces mayonnaise
• 1-ounce cider vinegar
• 1/2-ounce salt
• Pinch cayenne pepper
• 1/2-ounce Dijon mustard
• 1/2-ounce chopped garlic

Instructions

1. Special equipment: 12 wooden skewers, soaked in water for 2 hours Fryer
2. For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.
3. Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.