Sheet Pan Jerk Shrimp with Coconut Rice

0 Turn on the oven’s broiler. While the broiler is heating, cook rice on the stovetop or in the Instant Pot:
Coconut Rice - Stovetop:
3 Rinse 2 cups Jasmine rice until the water runs clear.
4 Combine rice with 1 can (13-ounce) Light Coconut Milk, 1 1/2 cups Water and a pinch of salt in a saucepan over high heat. Bring the mixture to a boil. 
5 Turn heat down to low, cover with a lid, and cook for 20 minutes. 
6 Take the lid off and continue to cook, uncovered for 5 minutes more.
7 Fluff with a fork and serve.
Coconut Rice - Instant Pot:
10 Rinse 2 cups Jasmine rice until the water runs clear.
11 Combine rice with 1 can (13-ounce) Light Coconut Milk, 1 1/2 cups Water and a pinch of salt in the bowl of an Instant Pot / Pressure Cooker.
12 Close and lock the lid.
13 Set to high pressure for 4 minutes. 
14 When the time is up, leave the Instant Pot to naturally release for 10 minutes and then manually release any remaining pressure.
15 Fluff with a fork and serve.
For Shrimp:
18 Line a sheet pan with foil (not necessary, but will help make clean-up easy). Brush or drizzle 1 Tablespoon of cooking oil out over pan. Spread onions and bell peppers out on pan.
19 Toss shrimp in 1 Tablespoon cooking oil and then in Jerk seasoning. (Note: If using homemade Jerk seasoning with no salt, be sure to add 1/2 teaspoon of salt here.)
20 Add shrimp to prepared pan.
21 Broil shrimp and peppers, shaking pan every couple minutes, until shrimp is opaque and cooked through, about 5 minutes. 
22 When shrimp is done, squeeze half the lime wedges over the shrimp. 
23 Serve pineapple, shrimp, and peppers over rice with remaining lime wedges on the side. Enjoy!