In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, peel, and mince shallot. Roughly chop cilantro. Zest and halve lime. Trim and discard root end from lettuce; reserve 6 whole leaves for serving (12 leaves for 4 servings). (Save remaining lettuce for another use.)

Drain pineapple, reserving juice in a small bowl. Roughly chop pineapple.

In a separate small bowl, combine chopped pineapple, shallot, half the cilantro, juice from half the lime, a large drizzle of olive oil, salt, and pepper. 

To bowl with pineapple juice, add jam, chili sauce, ¼ cup water (½ cup for 4 servings), and Jerk Seasoning. Season with salt and pepper.

Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes. Season with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy, 3-4 minutes.

Reduce heat to medium low; stir in glaze and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring occasionally, until glaze has thickened and tofu is well coated, 2-4 minutes more.

While tofu cooks, in a third small bowl, combine sour cream, lime zest, juice from remaining lime, remaining cilantro, salt, and pepper.

Fluff rice with a fork; stir in crispy fried onions.

Divide reserved lettuce leaves between plates. Fill with rice, tofu, and pineapple pico. Drizzle with lime crema and serve.