In a large mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and black pepper until well combined.

Add chicken breasts to the marinade, coat thoroughly; cover and refrigerate for at least 1 hour.

Preheat your grill to medium-high heat (around 375°F).

Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes on each side until internal temperature reaches 165°F.

While chicken rests, combine jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then cover and simmer for 15-20 minutes.

Let the coconut rice sit covered for 5 minutes, then fluff with a fork.

Slice chicken against the grain. Serve on coconut rice garnish with green onions and sesame seeds.