In a medium pot, combine 1 cup of rinsed rice, 1 cup of coconut milk, 1 minced garlic clove, a pinch of sea salt, and 0.5 teaspoon of ground allspice. Add equal amount of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup of bell peppers and 0.5 diced red onion. Sauté for 2-3 minutes until vegetables are softened but vibrant.

Remove cooked rice from heat and let sit covered for 5 minutes. In a mixing bowl, gently fold together rice, sautéed vegetables, 1 cup of pineapple tidbits, and 2 tablespoons of chopped green chiles along with diced jalapeños to your liking.

Stir in a handful of chopped fresh cilantro. Adjust seasoning with additional sea salt or cayenne powder, then allow the dish to sit for a few moments before serving.