In a large baking dish or storage container, combine the coconut sugar, garlic, ginger, ketchup, sriracha, pineapple juice, tamari, and toasted sesame oil. Whisk until well combined. Remove ½ cup of the marinade and set aside in the fridge to use for basting later.

Add the chicken to the remaining marinade and toss, massaging so it is well coated. Sprinkle with salt and pepper and toss once more. Cover and refrigerate for 4 to 12 hours. The longer, the better.

Rice Cooker Method: Add the rice, chicken broth, coconut milk, and lime zest to your rice cooker. Stir briefly to combine and cook on the white rice setting. Once complete, fluff with a fork and squeeze the lime juice over the top before serving.

Stovetop Method: In a medium saucepan, combine the rice, chicken broth, coconut milk, and lime zest. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is fully absorbed. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and squeeze the lime juice over the top before serving.

Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.

Grill the chicken for 5 to 7 minutes per side, basting generously with the reserved marinade each time you flip, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.

While the chicken rests, grill the pineapple rounds for 2 to 3 minutes per side until caramelized and lightly charred.

Serve the chicken over the coconut-lime rice alongside the grilled pineapple. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.