Soak 12 wooden skewers in water for about 3 hours.
Preheat grill to high.
Skewer each boneless chicken thigh with 2 skewers so they lay flat.
Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend. Brush on marinade to each side of the skewered chicken!
Place thighs on heated grill, cover, and cook until each side becomes golden brown and slightly charred, about 4-5 minutes per side. Do the same to the pineapple slices.
Remove from grill and let rest for 5 minutes. With a sharp knife, cut the thighs down the center giving you 2 skewers per thigh. Garnish with scallions and grilled pineapple.