In a large bowl, combine boneless, skinless chicken thighs with jerk seasoning and olive oil. Ensure the chicken is well-coated and let it marinate for at least 15 minutes.

Preheat your grill or grill pan over medium heat for about 5 minutes. Meanwhile, slice the ripe pineapple into thick rings.

Lightly oil the grates and grill the pineapple rings for 3-4 minutes per side until caramelized.

Increase the grill's heat to medium-high and cook the marinated chicken thighs for about 6-7 minutes on each side, ensuring the internal temperature reaches 165°F (74°C). Let it rest before slicing.

In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and honey (if using). Season with salt and pepper, then mix thoroughly.

To assemble, place a slice of grilled chicken on each burger bun, top with grilled pineapple and a scoop of coleslaw.

Garnish with chopped cilantro or parsley and serve immediately.