Hawaiian Chicken Coconut Rice with Coconut Milk: Grilled

Instructions:

1. Combine rinsed jasmine rice, coconut milk, water, salt, and coconut oil in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes.
2. Remove the rice from heat and let it sit, covered, for 5 minutes until fluffy.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and sear for 3 minutes per side until golden-brown.
4. Add pineapple chunks, garlic, and ginger to the skillet; sauté until pineapple edges are charred.
5. Whisk together pineapple juice, soy sauce, honey, rice vinegar, and sriracha. Pour the mixture over the chicken and pineapple.
6. Increase heat to medium and stir constantly for 3-5 minutes until the sauce reduces into a sticky glaze that coats the chicken.