Strain the pineapple chunks from the pineapple juice and store the chunks in a container for later. Measure 1/4 cup of the pineapple juice and set the rest of the pineapple juice to the side. You will use it later on.

In a large bowl or gallon sized ziplock bag add the chicken, 1/4 cup of the pineapple juice, soy sauce, 1/2 cup coconut milk, minced garlic, honey, and 1 tsp salt. Let marinate in the fridge for at lest 45 minutes to 24 hours the longer you marinate the better. If you don't have time 45 minutes will be fine!

Once chicken is almost finished marinating add the remainder of the pineapple juice in a large liquid measuring cup then add the can of coconut milk. You want the liquid to reach 3 cups so if it doesn't top it off with water until it reaches 3 cups. Set to the side.

In a deep pan heat the olive oil once hot remove the chicken from the marinade and sear on each side for 4 minutes. It does not need to be cooked completely though. Remove to a separate plate and set aside.

To the same pan we cooked the chicken in add the coconut milk mixture add the seasonings, garlic powder, onion powder, ground ginger, salt and pepper. Using a spatula scrape the bits off the bottom of the pan. Bring mixture up to a simmer then stir in the rice and drained pineapple chunks. Stir. On the top of the rice add the browned chicken and cover with a lid. Simmer for 20-25 minutes or until the rice is tender. Enjoy!