Marinate the Chicken: In a bowl, combine pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, canola oil, and honey. Add chicken tenderloins, ensuring they’re fully coated. Let it marinate for at least 30 minutes.

Preheat the Grill: Get your grill or skillet nice and hot over medium-high heat. This ensures a beautiful sear on the chicken when it hits the surface.

Grill the Chicken: Place the marinated chicken on the grill and cook for about 6-7 minutes on each side. Look for a nice char and ensure it's fully cooked through.

Rinse the Rice: While the chicken is grilling, rinse your rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.

Cook the Coconut Rice: In a pot, mix the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.

Simmer the Rice: Once boiling, reduce the heat to low; cover the pot and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.

Fluff and Garnish the Rice: Remove from heat, fluff the coconut rice with a fork, and stir in the chopped parsley for a fresh finish before serving.

Serve: Plate the grilled chicken alongside the creamy coconut rice, and enjoy this delightful tropical meal!