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, thyme and nutmeg, 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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.