In a bowl, mix together soy sauce, olive oil, honey (or maple syrup), minced garlic, ground ginger, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 15-30 minutes.

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring the mixture to a boil, add the rinsed rice, and stir. Lower the heat, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.

Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked through. Then, add the pineapple rings to the grill for about 2-3 minutes on each side until grill marks appear and they caramelize slightly.

Fluff the coconut rice with a fork, then scoop it into bowls. Top with sliced grilled chicken and grilled pineapple. Add your choice of fresh cilantro, lime wedges, and toasted coconut as lovely garnish.

Serve your delicious creation immediately and watch as everyone digs in!