2) Heat the oil in a medium frying pan and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
3) Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hrs.
4) Heat the barbecue to medium heat. Thread the chicken, spring onions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Cook, turning, until the chicken is cooked through, 10 to 12 minutes. Serve at once.