Jerk-Seasoned Burgers with Coconut Lime Slaw

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Burgers:

1 teaspoon ground allspice

1 teaspoon onion powder

1 teaspoon dark brown sugar

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

1 1/4 pounds ground beef (I use 80/20)

Vegetable oil, for the griddle

8 slices Monterey Jack cheese

Slaw:

3 tablespoons coconut milk (try to use the cream at the top of the can)

1 tablespoon freshly squeezed lime juice

1/2 teaspoon garlic salt

1/2 teaspoon honey

3 cups shredded purple cabbage

1 tablespoon minced fresh cilantro

2 scallions, white and light green parts thinly sliced

Freshly ground black pepper

To Serve:

4 tablespoons unsalted butter, at room temperature

4 potato buns

Four 1/4-inch-thick slices fresh or canned pineapple