Rub chicken in jerk seasoning and marinade refrigerated in airtight container for 2 hours to overnight. Preheat grill on medium-high and cook chicken on direct heat until well browned, about 5-6 minutes per side until the internal temperature reaches 160 degrees F.
To make the pineapple salsa, skewer the red onion. Lightly coat onion, pepper, and jalapenos in olive oil. Grill pineapple and vegetables on medium-high heat until vegetables are tender and both vegetables and pineapple are lightly charred, about 10 minutes, flipping halfway through.
Cook rice according to directions. Add 1 tablespoon lime juice, ½ cup cilantro and salt to the rice as it cooks.
Once cool, chop pineapple (cut out core) and vegetables. Deseed jalapeno and dice. Place chopped pineapple and vegetables in medium bowl and toss with 1 tablespoon lime juice, ½ cup cilantro, garlic, chili powder, salt and pepper.
To serve, place rice in bowl and top with chicken breast and pineapple salsa. If desired, serve with additional chopped cilantro, jalapeno slices, and lime wedges.