Recipe by Sarah Tenaglia
In bowl, toss pineapple, cilantro, and onion; season salsa. Season chicken with 1/2 tsp. jerk seasoning. In large nonstick skillet, cook chicken over medium-high, turning once, until heated through, about 5 minutes. In medium skillet, cook rice, remaining 1/2 tsp. jerk seasoning, and 1 tbsp. water over low, stirring once, until heated through, about 3 minutes. Serve chicken with rice and salsa.