Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the onions. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, drain then rinse beans. Cut pineapple into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Thinly slice green onions. Pat chicken dry with paper towels. Add chicken, Jerk Spice Blend, garlic salt and 1 tbsp oil (dbl for 4ppl) to a large bowl, then toss to coat.

Add tomatoes, remaining onions, pineapple, soy, 1/2 tsp oil and 1/2 tsp sugar (dbl both for 4ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a unlined-baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

While chicken bakes, add 2 tbsp butter (dbl for 4 ppl) to the same pan and heat over medium. When butter is melted, add beans and half the green onions. Cook, stirring often, until warmed through, 2-3 min. Fluff rice with a fork, then add rice to the pan with beans and veggies. Cook, stirring occasionally, until rice and beans are combined, 1-2 min.

Thinly slice chicken. Divide rice and bean mixture between plates, then top with chicken. Spoon pineapple salsa over top. Sprinkle with remaining green onions.