Caribbean Chicken with Pineapple Salsa

4 boneless, skinless chicken breasts 
1 c soy sauce 
2/3 c lime juice 
6 T brown sugar 
3 T honey 
20 oz can pineapple tidbits, juices reserved 
1/2 of a red bell pepper, diced 
1 bunch green onion, thinly sliced 
2 Tbs orange juice concentrate 
1/3 c shredded coconut

Coconut Jasmine Rice:
2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1 tsp. sugar

In a small bowl, combine pineapple through coconut. Set aside in refrigerator.
Combine soy sauce through honey. Add juices drained from pineapple. Place chicken breasts in a nonmetal bowl or Ziploc bag. Pour marinade over chicken and marinade at least 6 hours or up to 24 hours, turning chicken pieces occasionally.
Drain chicken, dispose of marinade. Grill the chicken, over medium heat, 8 minutes on each side, or until temperature reaches 160 degrees. Wrap chicken loosely in foil to rest for 5-10 minutes.
Slice chicken at a diagonal, scoop pineapple salsa on top. Serve along side Coconut rice.

Coconut Rice:
Spray pot with PAM. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well. Add the sugar. Continue to stir occasionally until the coconut milk and water come to a gentle boil.
Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape. Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 10 minutes, or until you are ready to eat. When ready to serve, remove the lid and "fluff" rice with a fork.

Recipe found here.