Rub a generous amount of jerk seasoning all over the steak; allow it to sit for at least 30 minutes at room temperature or for up to 2 hours in the refrigerator.

Rinse the jasmine rice under cold water until the water runs clear, then combine with coconut milk, a pinch of salt, and water; bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.

In a skillet over medium-high heat, drizzle olive oil and sear the marinated steak for 4-5 minutes on each side for medium-rare. Let it rest for a few minutes after cooking.

In the same skillet, add more oil if needed and sauté the shrimp for 2-3 minutes until they turn pink. Squeeze lime juice over the shrimp and sprinkle with salt.

Fluff the coconut rice with a fork and gently stir in sautéed bell peppers, diced pineapple, and chopped green onions.

Slice the rested steak and plate it atop the tropical rice pilaf, arranging cooked shrimp beside it. Garnish with extra green onions and lime wedges.