Whisk together honey and lime juice in a small bowl to create the salsa dressing.

Combine diced pineapple, cucumber, and chopped mint in a medium bowl.

Pour the honey-lime dressing over the pineapple mixture and toss to combine. Set aside to allow flavors to meld.

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.

Add the pounded chicken breasts to the skillet and cook for approximately 10 minutes on each side, or until they are browned and fully cooked.

Remove the cooked chicken from the skillet and transfer to a plate. Cover with foil to keep warm.

Add the remaining 2 teaspoons of olive oil to the same skillet.

Stir in the chopped scallions, minced scotch bonnet or habanero pepper, minced garlic, grated ginger, allspice, and thyme.

Cook the mixture for about 3 minutes over medium heat, stirring occasionally.

Add the chicken broth and soy sauce to the skillet and cook until the liquid is reduced by half, approximately 3 minutes.

Stir in the remaining lime juice into the sauce.

Return the cooked chicken breasts to the skillet and coat thoroughly with the jerk sauce.

Serve the chicken with the prepared pineapple salsa on top.