Cook the rice accordingly and preheat oven to 400 °F.
In a large skillet, melt butter and saute chopped onions and peppers for about 5 minutes over medium heat. Add garlic and saute for another 1-2 minutes. Don't burn the garlic. When done, dump all veggies into a 8 x 8 casserole dish.
Pour coconut milk, pineapple, and sugar into casserole dish along with veggies. Whisk the mixture together and set aside.
Chop up the chicken breast into bite size pieces. Toss pieces in a large bowl along with cornstarch, salt, black pepper, and jerk seasoning.
In another bowl, whisk up two whole eggs. Pour coated chicken pieces into egg and stir to coat everything.
In the sauté pan, fry coated chicken pieces in ¼ inch of canola or vegetable oil on all sides until a pieces are a golden brown color.
Add fried chicken bites to casserole dish and bake uncovered for 40-60 minutes or until mixture hot and bubbly. Stir occasionally in oven if you see the coconut milk browning too fast on top.