In a bowl, mix jerk spice, olive oil, salt, and black pepper. Coat the chicken breasts with this mixture and let it marinate for at least 1 hour, preferably overnight.

Prepare Pineapple Salsa

In a separate bowl, combine diced pineapple, red onion, cilantro, lime juice, and a pinch of salt. Mix well and set aside.

Cook Coconut Rice

In a saucepan, combine the long-grain rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked and liquid is absorbed.

Cook the Chicken

Preheat the grill or a skillet over medium-high heat. Grill or cook the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked through.

Warm Black Beans

In a small pot, heat the black beans over low heat until warmed through, about 5 minutes.

Serve

Plate the coconut rice, top with grilled jerk chicken, add a scoop of black beans, and finish with pineapple salsa on top.