Preheat the oven to 375 degrees F. Preheat a grill.
For the jerk
sauce: Combine the garlic, Scotch bonnets, ginger, onions
and pineapple in a large bowl. Mix together the sugar, allspice
, then mix into the vegetables and pineapple. Whisk
together the vinegar, soy sauce and lime
juice in another bowl.
Transfer the vegetables and pineapple
to a food processor
. Begin mixing, slowly adding the vinegar mixture and continue blending until smooth. Drip in the olive oil, continuing to mix until smooth.
Mix the chicken pieces with 2 cups of the jerk sauce, then grill
until charred nicely, flipping once. Remove from the grill and coat with about 1 cup more of the jerk sauce.
Transfer the chicken
to a baking sheet and roast
until the meat has reached an internal temperature of 160 degrees F, 20 minutes. Let the meat sit until cool enough to handle, and then pull the meat off the bones and shred
For the grilled pineapple: Toss the pineapple with the olive oil and some salt. Grill until slightly charred, then let cool and thinly slice.
For the lime slaw: Combine the cabbages and carrots
in a large bowl. Mix with the mayo and lime juice.
Heat some jerk sauce in a pan. Add the chicken meat and cook until warmed through. Pile onto buns and top with 4 to 5 slices of pineapple and a helping of lime slaw.