In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.

Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinade. Marinate for 1 hour, or up to 24 hours (the longer the better!).

Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.

Cook chicken until it reaches 165℉. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.

Slice pineapple into ½-1 inch thick slices and grill on both sides.

On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes. Remove from heat.

If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!