In a mixing bowl, whisk together jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped Scotch bonnet or habanero pepper until combined. Coat the chicken thighs thoroughly in this flavorful marinade and let marinate for at least 1 hour.

Dice fresh pineapple, red onion, and red bell pepper into bite-sized pieces. Combine with chopped cilantro, a squeeze of fresh lime juice, olive oil, and a pinch of salt. Mix well and refrigerate.

Heat a grill pan over medium-high heat and add olive oil. Cook the marinated chicken thighs for 6-8 minutes on each side, or until charred and cooked to an internal temperature of 165°F. Let rest before slicing.

Prepare the white rice according to package instructions, typically bringing water or chicken broth to a boil, adding rice, covering, and simmering for about 15-20 minutes.

Start with a layer of fluffy rice as your base. Top with slices of grilled jerk chicken, and spoon on the refreshing pineapple salsa. Garnish with extra cilantro and lime wedges.