Combine rice, coconut milk, water, coriander and cayenne to a medium sauce pot. Stir well.
Set over medium heat and cover. Bring to a boil, then stir and lower the heat.
Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes.
Remove from heat.
To prepare in a rice cooker:
To prepare in a rice cooker: Add all above ingredients to the rice cooker and cook as usual. (I add the coconut milk then add enough water to reach the fill line.)
Finish
As the rice is cooking add the butter to a large skillet and melt over medium heat. Add the diced bell peppers and onions. Sauté for about 5 minutes until starting to soften. Reduce heat and add the pineapple tidbits and sliced jalapeños to the skillet. Stir to combine.
Once the rice is tender and fluffy, dump it into the skillet and toss well to combine.