Prepare the Hawaiian Chicken Marinade:
In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until smooth to create the marinade.
Place the chicken tenderloins and marinade into a ziplock bag. Mix well to ensure all the chicken is coated. Marinate for at least 1 hour or up to 24 hours for best flavor.
Cook the Chicken:
Grease your choice of grill pan, cast iron grill, charcoal grill, electric grill, or a non-stick skillet.
Cook the chicken until it reaches an internal temperature of 165°F, flipping halfway through to cook evenly.
Once the chicken is cooked, brush honey on both sides of the tenderloins and remove from the grill.
Grill the Pineapple:
Slice the fresh pineapple into 1/2-1 inch thick slices and grill on both sides until lightly charred and caramelized.
Make the Coconut Rice:
On the stovetop, in a pot, bring the rice, coconut milk, and water to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a tight-fitting lid, and cook for 17-20 minutes. Do not lift the lid during cooking.
If using a rice cooker, follow the manufacturer’s instructions. Use a 1:1 ratio of coconut milk to water to replace the water requirement.
Combine and Serve:
Serve the grilled chicken and pineapple on a bed of coconut rice. Garnish with freshly chopped parsley for a burst of freshness.