Step 1

Coat the bottom of a large pot with oil and place it over medium heat.

Step 2

When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.

Step 3

Add the garlic and sauté for about 1 minute more, until very fragrant.

Step 4

Add the water, coconut milk, thyme, allspice, salt, rice and beans. Raise the heat and bring the liquid to a simmer.

Step 5

Lower the heat until the liquid is at a low simmer. Cover and allow to simmer for about 15 minutes.

Step 6

Allow the pot to sit with the lid on for 5 minutes before uncovering.

Step 7

Remove the lid, fluff with a fork and stir in the scallions.

Step 8

While the rice simmers, stir the molasses, soy sauce, lime juice, garlic, ginger, habanero or scotch bonnet pepper, allspice and cinnamon together in a small bowl.

Step 9

Coat the bottom of a large skillet with oil and place it over medium heat.

Step 10

Add the tofu to the skillet in an even layer. Allow to cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.

Step 11

Remove the tofu from the skillet and transfer it to a plate.

Step 12

Add the pineapple to the skillet. Cook for about 3 minutes, flip and cook about 3 minutes more, until softened and lightly browned.

Step 13

Return the tofu to the skillet and pour the sauce over the tofu and pineapple. Flip a few times to coat everything in the sauce.

Step 14

Cook for about 2 minutes more, until the sauce thickens up just a bit.

Step 15

Divide the rice and beans among bowls. Top with the tofu and pineapple. Serve.