Hawaiian Chicken:

1. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil to create the marinade.

2. Place chicken tenderloins and marinade into a zip-top bag. Seal and mix well to ensure even coating. Marinate in the fridge for at least 1 hour, or up to 24 hours for deeper flavor.

3. Heat and grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.

4. Grill chicken on both sides until internal temperature reaches 165°F, flipping halfway through.

5. Once cooked, brush honey on both sides of each piece and remove from heat.

6. Slice fresh pineapple into ½–1 inch thick rounds and grill on both sides until slightly charred.

Coconut Rice:

1. In a saucepan, combine rice, coconut milk, and water. Bring to a boil over high heat.

2. Once boiling, reduce heat to medium-low, cover tightly, and cook undisturbed for 17–20 minutes.

3. Remove from heat and let it sit covered for 5 minutes before fluffing.

4. Alternatively, cook in a rice cooker using a 1:1 ratio of coconut milk to water as a substitute for total water needed.

To Serve:
Plate grilled chicken and pineapple slices over a bed of coconut rice. Sprinkle with fresh parsley and serve warm.