1. Marinate: Toss 1½ lb chicken thighs with 2 Tbsp jerk seasoning and 2 Tbsp lime juice. Rest 30 min (or up to 8 h).

2. Grill chicken & pineapple: Heat grill to medium‑high. Oil grates. Grill chicken 6‑7 min per side to 165 °F. During last 3 min add pineapple rings; grill 1‑2 min per side.

3. Mix rum‑lime mayo: Whisk ½ cup mayo, 1 Tbsp dark rum, 1 tsp lime zest, pinch salt.

4. Assemble: Spread mayo on bottom buns, add lettuce, sliced jerk chicken, grilled pineapple ring, and bun top.