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

Place the chicken in a shallow dish or resealable plastic bag, pour the marinade over, and refrigerate for at least 1 hour.

Preheat your grill to medium-high heat (around 400°F/200°C).

Remove the chicken from the marinade and grill for about 6-7 minutes on each side until cooked through.

In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Remove from heat and let the rice sit covered for an additional 5 minutes, then fluff with a fork.

Slice the chicken and serve it over the coconut rice, garnished with green onions and sesame seeds.