Combine your pineapple pieces (liquid included) with a half teaspoon of salt in a saucepan and bring it to a boil before adding the couscous.

Remove your pan from the heat and leave it standing, covered, for about five minutes until the liquid absorbs and you can fluff it with a fork.

Mix your flour and 2 tablespoons of cilantro together in a shallow dish.
Season your chicken strips with jerk spice blend and the rest of your salt.

Gently toss your chicken strips in the flour mixture and reduce excess.

Heat one tablespoon of oil in a skillet and add some of your chicken.

Cool throriufgly in the pan, browning each side and repeating with added oil until the chicken is finished.

Plate with couscous and serve with cilantro garnish if desired!