Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear.

In a small pot, combine the rinsed rice and the can of coconut milk. Add enough water to reach the total amount of liquid called for on the rice package — usually a total of 1 to 1.25 cups of liquid per cup of rice. Stir once.

Bring the pot to a gentle simmer over medium-low heat. Cover and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 to 18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Pat the chicken breasts dry with paper towels. Rub each breast with the tablespoon of soy sauce, then season both sides with salt and pepper. Let them sit for a minute while the skillet heats.

Heat a tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts. Cook for 5 to 7 minutes per side until an instant-read thermometer reads 165°F in the thickest part. Transfer to a plate and loosely tent with foil to rest.

In the same skillet, add a little more oil if needed and arrange the pineapple slices in the pan. Cook about 2 minutes per side until they take on some golden caramelization.

Slice the chicken if desired or serve whole. Fluff the coconut rice and portion onto plates. Top with the grilled pineapple and chicken. Optional: Garnish with sliced green onions, cilantro, or a squeeze of lime.