Preheat the oven to 220°C, fan 200°C, gas mark 7. Score the flesh of the chicken with a sharp knife and place in a shallow dish.
Mix together the jerk herb and spice blend, coriander leaf, 1 tablespoon of the olive oil, ½ of the lemon juice, soy sauce and honey in a small bowl or jug.
Pour this over the chicken, then cover and leave to marinade for at least 30 minutes in the fridge.
Meanwhile, prepare the salsa by mixing the diced pineapple, pepper, onion, remaining lemon juice and olive oil together in a bowl.
Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
Serve the chicken with the salsa. For a more filling meal, serve with some cooked rice.