Prepare the Coconut Rice (Day Before): In a medium bowl, whisk together the coconut milk, water, and sugar until smooth. Add this mixture to a rice cooker with the Jasmine rice and butter. Cook until done. Spread the rice in an even layer on a large sheet tray, cover with plastic wrap, and refrigerate overnight. (Alternatively, you can cook the rice about 3 hours in advance and let it cool on the countertop.)

Make the Jerk Marinade (Day Before): In a large blender, combine all jerk marinade ingredients and blend until smooth. Pour half of the marinade into a large bowl with the chicken pieces, mixing well to coat. Cover and refrigerate overnight or for at least 4 hours.

Cook the Rice: Heat a griddle or large skillet over medium heat until it reaches 400-425°F (200-220°C). Add 2 tablespoons of oil and spread it around. Add the cooled Jasmine rice, spreading it into a thin layer. Let it fry untouched for 2-3 minutes, then sauté for 1 minute. Create a 'well' in the center, add butter and garlic, and stir-fry until fragrant (about 1 minute).

Add Vegetables: In a separate area of the griddle, add the chopped pineapple, bell peppers, and the whites of the green onions. Cook until slightly charred, then mix with the rice. Add the peas, soy sauce, and Thai sweet chili sauce, tossing everything together. Move the fried rice to a cooler side of the griddle.

Cook the Chicken: Add 1 tablespoon of oil to a clear area on the griddle. Place the marinated jerk chicken on the hot surface, ensuring space between pieces. Cook untouched for 3-4 minutes to develop a char, then flip and cook until almost done. Sauté together until fully cooked.

Combine and Serve: Add the cooked chicken to the fried rice, tossing everything together. Sprinkle in the green onion tops and mix briefly. Transfer to a plate and garnish with toasted coconut and green onions. Serve immediately.