Trim excess fat from chicken thighs and pat dry. Cut into 1/2-inch strips. In a bowl combine lime juice (2 tbsp), olive oil (1 tbsp), soy sauce (1 tbsp), brown sugar (1 tbsp), minced garlic, grated ginger, chopped scotch bonnet, allspice, thyme, smoked paprika, salt, and black pepper. Add the diced pineapple and chicken to the bowl and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tsp cooking oil. Remove chicken pieces from the marinade with a slotted spoon, reserving marinade and pineapple. Place chicken in the hot skillet in a single layer, cook 3–4 minutes without moving until browned, then flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C). Add reserved pineapple and 1–2 tablespoons of the reserved marinade to the pan; cook 1–2 minutes until pineapple warms and juices thicken slightly. Taste and adjust seasoning with a pinch of salt or pepper. Remove from heat and let rest.

Island Slaw

In a medium bowl combine thinly sliced purple cabbage, shredded carrot, sliced green onion, and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice (1 tbsp), honey (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Pour dressing over vegetables and toss until coated. Refrigerate for at least 10 minutes to let flavors meld. Taste and adjust seasoning if needed.

Creamy Mango-Lime Sauce

In a blender or food processor combine diced mango (1/2 cup), Greek yogurt (1/4 cup), lime juice (1 tbsp), honey (1 tsp), salt (1/4 tsp), and black pepper (1/8 tsp). Blend until smooth. If sauce is too thick, thin with 1–2 tsp water. Taste and adjust sweetness or acidity. Chill until ready to use.

Assembly & Serving

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Place 2 tortillas per serving on plates.

Divide the pineapple jerk chicken evenly among the warmed tortillas (about 4 oz chicken per 2 tortillas). Top each with a generous spoonful of island slaw, a drizzle of creamy mango-lime sauce, sliced avocado if using, and sprinkle with fresh cilantro leaves.

Serve immediately with lime wedges alongside for squeezing. Leftover chicken and slaw keep well separately in the refrigerator for up to 3 days.