Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick. Put a griddle or large non-stick frying pan on a high heat. Carefully cut the chicken breast in half through the middle to give you two thin flat pieces, stabbing it a few times with the knife – this will help the flavour to penetrate. Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated. Cook the chicken in the hot pan for 5 minutes, turning halfway. Char the pineapple rings alongside, reserving the juice.
Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar. Scrub the carrot, then coarsely grate with the cabbage. Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw. Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns. Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!), and an extra sprinkling of jerk seasoning. Pat, squeeze and enjoy.