Pour the olive oil into a medium size bowl. Add in the lime juice, soy sauce, minced garlic and jerk seasoning. Stir well until everything is well mixed. This a thick marinade, almost like a wet rub so it will be thick.

Place the chicken in a large zip top bag and pour the marinade over. Close the bag and knead to cover the chicken evenly with the marinade. Place in the fridge and marinate for 8 hours or overnight. If possible flip the chicken half way through the marinating time so it is evenly seasoned.

The chicken can be cooked in a skillet or on a grill. Lightly oil your surface and heat to medium high heat. Place the chicken on your cooking surface and cook 4-5 minutes. Flip and continue cooking for another 4-5 minutes or until cooked through. The internal temperature should be 165when taken with a meat thermometer. Set aside.

Lightly oil the grill. Over a medium/high flame grill the pineapple for 2-3 minutes, flip and continue grilling for another 3-5 minutes or until grill marks appear and the fruit is warm and tender.

In a small bowl whisk together the Mayo, apple cider vinegar, honey and Dijon mustard. Stir until everything is well mixed.

Place the slaw mix in a large bowl, pour over the dressing and toss to coat.

Toast the buns if desired.

To assemble the sandwiches place a slice of pineapple, a piece of chicken and a spoonful of slaw on a bun and enjoy!