PREPARATION:

1. Drain juice from pineapple into glass measuring cup. Reserve 2 tablespoons juice. Combine remaining juice with enough water to equal 2 cups.
2. Cook and stir rice and coconut in medium saucepan over medium heat 3 to 4 minutes or until lightly browned. Add juice mixture; cover and bring to a boil. Reduce heat to low; cook 15 minutes or until rice is tender and liquid is absorbed.
3. While rice is cooking, combine chicken, reserved 2 tablespoons juice, soy sauce and ginger in medium bowl; toss well.
4. Grill or broil chicken 6 minutes; turn. Add pineapple to grill or broiler pan. Cook 6 to 8 minutes or until chicken is no longer pink in center, turning pineapple after 3 minutes.
5. Transfer chicken to four serving plates; serve with rice and pineapple.