In a large mixing bowl, combine jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, ginger, and chopped Scotch bonnet or habanero pepper. Mix thoroughly until the sugar dissolves.

Add the chicken thighs, ensuring they are fully coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor absorption.

While the chicken marinates, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, finely chopped red onion, diced red bell pepper, and chopped cilantro. Drizzle lime juice and olive oil over the mixture, then stir gently to combine.

Allow the salsa to chill in the refrigerator, letting the flavors meld together while you cook the chicken.

Heat a grill pan or skillet over medium-high heat, adding a splash of oil if desired. Once hot, carefully place the marinated chicken thighs in the pan.

Cook for approximately 6-8 minutes per side, or until the chicken is charred and reaches an internal temperature of 165°F (75°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.

Prepare the rice according to package instructions. For added flavor, consider cooking the rice in chicken broth instead of water.

Once the rice is fluffy and cooked through, remove it from heat and keep it warm while you assemble your Jerk Chicken Bowl.

To create your Jerk Chicken Bowl, start by adding a generous scoop of warm rice as the base. Layer the sliced jerk chicken on top of the rice.

Spoon the chilled pineapple salsa over the chicken, allowing the vibrant colors and textures to shine. For a finishing touch, garnish with extra cilantro and a lime wedge, then serve immediately.