Creating Hawaiian Chicken with Coconut Rice is simple if you follow these clear steps:

1. Marinate the Chicken: In a large bowl, combine pineapple juice, soy sauce, brown sugar, ginger, and garlic. Add the chicken breasts, making sure they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

2. Prepare the Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.

3. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. Discard the remaining marinade.

4. Add Pineapple: In the last few minutes of cooking the chicken, add the diced pineapple to the skillet and sauté until heated through.

5. Fluff the Rice: Once the rice is cooked, remove it from heat and fluff with a fork. You can stir in a little more coconut milk if you like it creamier.

6. Serve: On a plate, serve a generous scoop of coconut rice topped with the chicken and pineapple mixture.

7. Garnish: Sprinkle with chopped green onions and fresh cilantro if desired.