In a small bowl whisk together the pineapple juice, ketchup, soy sauce, ginger, honey, garlic, salt and pepper.

In a large freezer bag add the cubed chicken and half of the marinade, seal the bag removing all of the air, and massage the marinade into the chicken. Refrigerate the chicken in the marinade for an hour.

In a separate bowl toss together the peppers, onion and pineapple with a drizzle of olive oil, salt and pepper. Set aside.

Preheat the grill to 400° F. Skewer the marinated chicken, pineapple, peppers, and red onion, alternating between the ingredients until you have used them all.

Spray or oil the grill grates then place the skewers on the grill and cook for 5 minutes. Flip them over and grill another 4-5 minutes or until the center of the chicken is 165° F. During the last couple minutes of cooking, brush the reserved marinade over all sides the skewers.

In a medium sized saucepan bring the rice, coconut milk, water, and salt to a boil. Once boiling cover the saucepan with a lid and reduce the heat to low simmering the rice for 15-20 minutes.

Once the rice is cooked add in the chopped cilantro. Remove the pan from the heat, place the lid back on and let it rest for 10 minutes. Serve with the chicken skewers.