Preheat your oven to 400°F and lay the cashews on a small baking sheet. Bake until golden brown, about 5 minutes. Let cool to room temperature.

Once cool, place the cashews in a small bowl and cover with water. Cover and refrigerate for at least 8 hours.

In a separate small bowl, mix together the coconut oil, lemon juice, ginger, garlic, allspice, cayenne, smoked paprika, cumin, coriander, salt and pepper and stir until well combined.

Place the chicken into the mixture and toss until evenly coated. Cover and refrigerate for at least 2 hours, up until overnight.

Once marinated, Lightly rub your grill with coconut oil and heat to medium high heat.

Assemble the kebabs, alternating between one piece of chicken, followed by one pineapple chunk, until skewers are full.

Grill until charred and no longer pink throughout, about 7 minutes per side, flipping once. Remove from the heat, cover, and let rest for 10 minutes.

While the chicken cooks, place your cauliflower into a large food processor and process until the consistency of rice.

Heat the coconut oil on medium heat in a large pan, and place the cauliflower rice in. Cover and cook until golden brown, about 5-6 minutes, stirring every so often.

Once golden, add the spinach into the cauliflower, stir and turn the heat to low. Cover and cook until the spinach is just wilted. Stir in the chopped cilantro and mint, season with salt and pepper, and cover to keep warm.

Drain the soaked cashews and place them into a small food processor (mine is 3 cups) and process until broken down into small crumbs. Add in the coconut milk and a pinch of salt, and process until thick and smooth.

Serve the skewers over the cauliflower rice alongside the cashew cream and DEVOUR