Preheat an outdoor grill to medium-high heat on one side.
Oil the grill grates. Sprinkle the chicken all over with salt and pepper. Grill over direct heat until golden and crisp, about 5 minutes per side. Transfer to a large bowl filled with 1 cup of the Jamaican Style Jerk Cooking Sauce and toss to coat. Return the chicken to the indirect side of the grill, cover and cook, basting once with the remaining cooking sauce, until the chicken reaches and internal temperature of 165 degrees F, 25 to 30 minutes. Transfer the chicken back to the direct side, skin side-down, and cook until slightly charred, about 5 minutes.
Meanwhile, combine the coleslaw mix, mayonnaise, cashews, cilantro, lemon juice and pineapple in another large bowl. Stir to combine and season with salt and pepper.
Serve the chicken with the pineapple slaw and rice.
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