Creating Hawaiian Chicken with Coconut Rice is a straightforward process. Just follow these steps for a delicious meal:

1. Prepare Marinade: In a bowl, combine soy sauce, honey, rice vinegar, ginger, and minced garlic. Whisk until well mixed.
2. Marinate Chicken: Place the chicken breasts in a ziplock bag or shallow dish. Pour the marinade over the chicken and add diced pineapple. Seal or cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
3. Cook Rice: While the chicken marinates, rinse the jasmine rice under cold water. In a saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
4. Simmer Rice: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes.
5. Cook Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
6. Add Flavor: Drizzle sesame oil over the chicken during the last few minutes of grilling for added richness.
7. Fluff Rice: After resting, fluff the coconut rice with a fork and adjust salt or sugar as needed.
8. Serve: Place the coconut rice on a plate, top with sliced grilled chicken, and spoon additional marinated pineapple on top.
9. Garnish: Sprinkle with chopped cilantro and sliced green onions, and serve with lime wedges on the side.