Prepare Basmati rice according to directions on the package. (Takes 50 minutes)
While rice is cooking, do all the prep work for the rest of the meal.
Slice whole pineapple in half, including the green bushy stem.
Cut around the inside of the pineapple and using a spoon, try to dig out the meat of the pineapple in large chunks.
Slice/chop pineapple.
Divide up the pineapple, if desired. Since not everyone likes spicy, I keep half of the pineapple plain.
For spicy pineapple, put pineapple in bowl. Pour rum over pineapple until 1/3 of it is sitting in rum. Pour hot sauce over the top of pineapple. Stir well. Sit and let marinade.
Once rice is finished cooking, add black beans to the pot/pan. I also add a couple Tbsps of rum and/or drain off the excess hot sauce/rum marinade over the rice & beans.
Season chicken with Caribbean Jerk seasoning and grill.
Slice/chop up grilled chicken.
Wait until everything is cooked to scoop into pineapple boats to keep it all warm.