In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, vinegar, molasses, curry powder, cayenne pepper, ginger and garlic. Whisk to combine.
Add the chicken to a medium size bowl and toss with about 1/4 cup of the sauce. Place in the fridge for 20-30 minutes while you prep the veggies and make the salsa. Reserve the remaining sauce for later.
Heat a large skillet over high heat. When hot add a tablespoon of peanut oil. Carefully add the chicken and its marinade, cook for about 2 minutes per side or until the chicken gets a nice caramalized crust. Remove from the pan.
Add a tablespoon of peanut oil and the red pepper, orange pepper and banana pepper. Stir-fry for 2 to 3 minutes. Remove from the pan.
Add the last tablespoon of peanut oil and the rice. Stir fry until heated through, about 4 minutes. Add 1 tablespoon of soy sauce and about 1 tablespoon of the reserved jerk sauce. Stir to combine and the add the peppers back in.
To serve place a serving of the pepper fried rice on a plate and top with the chicken. Drizzle the chicken with the remaining jerk sauce, if desired, and then top the chicken with the grilled pineapple salsa.
To make the salsa. Grill or broil the pineapple until charred. Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, red onion, tomatoes, jalapeño, garlic, ginger, lime juice and salt. Toss well and taste. Add more salt if need. Serve over the chicken and rice.