In a food processor combine scotch bonnet, scallions, garlic, ginger, thyme, turmeric, allspice, ketchup, juice from 2 limes and pineapple or orange juice. Blend until ingredients are well combined, about 30 seconds.
In a large bowl add the chicken and season with salt and pepper.
Cover the chicken with marinade then cover and refrigerate for 1-2 hours.
Heat grill to medium heat.
Grill chicken for about 20-30 minutes or until juices run clear when meat is pierced with a knife.