In a bowl, mix together the pineapple juice, soy sauce, honey, minced garlic, and grated ginger. Add the chicken breasts to the bowl and let them marinate for at least 30 minutes.

Heat a large skillet over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes.

While the chicken is resting, prepare the coconut rice. In a separate pot, combine the white rice, coconut milk, and water. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 18-20 minutes, or until the rice is tender.

Once the rice is cooked, fluff it with a fork and stir in the shredded coconut for added texture and flavor.

Serve the cooked chicken over the coconut rice, garnished with chopped cilantro for a fresh touch. Enjoy your delicious Hawaiian-inspired meal!