Combine the jerk seasoning and oil to make a paste. Rub on the chicken tenders and grill.
Combine the sugar and chili sauce and rub over the pineapple quarters. Bake in a 350 F oven for 10 – 15 minutes.
Juice the lime and combine with the coconut milk and cranberry sauce in a pot. Heat until the cranberry sauce is melted and simmering.
Large dice the pineapple.
Place three tenders on a plate and then the diced pineapple over the top. Garnish with fresh chopped cilantro and sliced jalapeños. Serve sauce in a ramekin.
