For the Chicken:
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 teaspoon fresh thyme leaves
1/4 cup plus three tablespoons brown sugar
2 tablespoons soy sauce
1/4 cup juice from about 4 limes
1 tablespoon cider vinegar
1/2 cup peanut oil or vegetable
3 scallions, coarsely chopped
8 medium cloves garlic
2 tablespoons minced ginger
2 habanero or Scotch Bonnet peppers, seeded and deveined
1 whole skin-on chicken, cut into eight pieces (about 4 pounds)
5 tablespoons rum, divided

For the Pineapple:
1 pineapple, peeled, halved, cored and sliced lengthwise into 12 spears