1. Prepare the jerk marinade by blending together allspice, thyme, scotch bonnet peppers (or habanero), garlic, ginger, green onions, cinnamon, nutmeg, soy sauce, and lime juice until smooth.

2. Place the chicken in a bowl or zip-top bag and pour in the marinade. Coat thoroughly and refrigerate for at least 2 hours or overnight.

3. Heat a grill or grill pan over medium-high heat. Lightly oil the surface, then grill the marinated chicken for 5–7 minutes on each side or until charred and fully cooked (internal temp 165°F).

4. While the chicken grills, make the pineapple salsa by combining diced pineapple, red onion, red bell pepper, and fresh herbs in a bowl. Add salt and pepper to taste. Let sit for 10 minutes.

5. Assemble your bowls by placing a layer of rice in each bowl. Top with sliced jerk chicken and spoon the pineapple salsa over the top. Garnish with more herbs or a squeeze of lime if desired.