In a medium bowl, combine chicken thighs with jerk seasoning and olive oil, ensuring each piece is thoroughly coated. Allow to marinate for at least 15 minutes at room temperature or up to 24 hours in the fridge.

Preheat your grill to medium heat, approximately 350°F. Slice the pineapple into thick rings and grill for about 3-4 minutes on each side until caramelized.

Place marinated chicken thighs on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest before slicing.

In a large bowl, whisk together coleslaw mix, mayonnaise, apple cider vinegar, honey (if using), and season with salt and pepper.

On each burger bun, layer a piece of grilled chicken thigh, followed by a slice of grilled pineapple, and a generous scoop of coleslaw.

Sprinkle fresh cilantro or parsley over the sandwiches before serving.