Combine the first 10 ingredients (allspice through sugar) in a large bowl. With a wire whisk, whisk in the oil, soy sauce, vinegar and beer. Add the Scotch bonnet and green onions; mix well. In a large deep dish, combine the chicken, pineapple (including liquid), and red and green bell peppers. Pour the marinade over top and blend to cover. Cover the dish and marinate at least 1 hour, longer if possible.
Preheat a grill. On wooden skewers soaked in water at least 10 to 15 minutes, prepare kebabs of chicken, chopped red bell pepper, pineapple and green bell pepper, repeating once per skewer. Grill 6 to 8 minutes, basting often with the marinade.
Makes 8 servings