In a food processor or blender, combine the pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until the marinade is smooth.

Place the chicken tenderloins in a large zip lock bag and pour the marinade over them. Seal the bag and shake well to ensure every piece is coated.

Place the chicken in the refrigerator to marinate for at least 1 hour, or up to 24 hours for the best flavor.

When you are ready to cook, grease a grill pan or large skillet over medium high heat.

Place the chicken on the grill and cook until the internal temperature reaches 165 degrees Fahrenheit, flipping halfway through.

Right before removing the chicken from the heat, brush both sides of the tenderloins with honey.

Place the pineapple slices on the grill and cook for about 2 to 3 minutes per side until they have beautiful char marks.

To make the rice, combine the rice, coconut milk, and water in a pot. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to medium low, cover with a tight lid, and simmer for 17 to 20 minutes.

Remove the rice from the heat and let it sit for a few minutes before fluffing with a fork and stirring in the fresh parsley.

Serve the grilled chicken and pineapple over a bed of the coconut rice and enjoy!