In a large bowl, combine jerk seasoning, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and finely chopped scotch bonnet pepper. Add the chicken thighs, ensuring they are evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

While the chicken marinates, prepare the pineapple salsa. In another bowl, combine diced pineapple, red onion, red bell pepper, cilantro, lime juice, olive oil, and a pinch of salt. Stir and refrigerate.

Heat a grill pan or skillet over medium-high heat. Add marinated chicken thighs and cook for 6-8 minutes on each side until charred and reaching an internal temperature of 165°F (74°C). Let rest before slicing.

Prepare white rice according to package instructions. Bring liquid to a boil, stir in rice, cover, and simmer until fluffy, about 15-20 minutes.

Assemble bowls with a scoop of rice, sliced jerk chicken, and a hearty spoonful of pineapple salsa. Garnish with cilantro and lime wedges.