Whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl.
Marinate the chicken in the mixture for 2 to 6 hours in the refrigerator.
Rinse the jasmine rice under cold water until the water runs clear.
Heat coconut oil in a pot and toast the dry rice for 2 minutes over medium heat.
Add coconut milk, water, and salt to the rice; bring to a boil, then simmer covered on low for 18 minutes.
Let the rice rest covered for 10 minutes before fluffing with a fork.
Sear the chicken in a hot skillet for 5-7 minutes per side until cooked through.
Simmer the remaining marinade in a small pan until it thickens into a glaze.
Brush the glaze over the chicken and serve over the coconut rice with fresh pineapple and cilantro.