In a small bowl, toss the pineapple, onion and cilantro; season with salt and pepper. Season the chicken with 1/2 tsp. jerk seasoning. In a large nonstick skillet, cook the chicken over medium-high, turning once, until the skin is crispy and the chicken is heated through, about 5 minutes. In a medium skillet with a lid, mix the pilaf with 1 tbsp. water and the remaining 1/2 tsp. jerk seasoning. Cook over low, covered, stirring once, until heated through, about 3 minutes. Top the pilaf with the chicken and the pineapple mixture.