• Preheat air fryer to 400 for 10 minutes.
• Clean and cut any additional fat from the chicken thighs. Place chicken thighs in a medium bowl. Add jerk marinade, culantro, salt, citrus garlic seasoning, honey and lime juice. Mix until chicken is fully coated. Marinade for at least 30 minutes.
• Cut pineapple in half and remove the "meat" of the pineapple until it's a bowl. Chop pineapple, onion, cilantro, tomato. Add to a bowl. Season with salt, pepper, chili lime seasoning, lime juice and pineapple juice. Mix until combined. Taste and adjust if needed.
• Cook chicken in air fryer on 400 for 12 minutes. While the chicken cooks, prepare the BBQ sauce.
• To a small saucepan, combine bbq sauce, honey and pineapple juice over medium heat. Once the sauce begins to bubble, reduce to low and simmer.
• Once the 12 minutes is up, Reduce heat to 380, flip the chicken and add the BBQ sauce. Return to the air fryer for an additional 3 minutes. After 3 minutes, flip chicken over and add more bbq sauce. Return to the air fryer and cook for an additional 3 minutes. Repeat once more. (total of 21 min) Finish with more bbq sauce.

Coconut rice

• Wash rice and add to a medium saucepan. Add coconut milk, water, garlic, yellow onion, scallion, thyme, garlic powder and a pinch of salt. mix until combined. Bring to a boil then reduce to a simmer. Cover and cook on low for 25 minutes.

Assemble bowl

• Add a drop of olive oil to a small bowl. Scoop coconut rice into the bowl and press/pack it down. Take the pineapple or plate and flip the bowl with it. until the coconut rice comes out.
• Add chicken thighs and top with pineapple salsa.
• Enjoy!