In a medium bowl, whisk together jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped scotch bonnet pepper. Add the chicken thighs, ensuring they're well-coated, then cover and refrigerate for at least 1 hour, or overnight.

While the chicken marinates, dice fresh pineapple, red onion, and red bell pepper, and chop cilantro. Combine these with lime juice, olive oil, salt, and pepper in a separate bowl. Mix well and adjust seasoning, then cover and refrigerate the salsa.

Heat a grill pan or heavy skillet over medium-high heat and add oil to prevent sticking. Cook the marinated chicken thighs for 6-8 minutes on each side, until cooked through. Let it rest before slicing.

Prepare the rice according to package instructions. Optionally use chicken broth for added flavor. Fluff the rice once cooked.

Assemble the bowl with rice, sliced chicken, pineapple salsa, and garnish with cilantro and lime wedges.