Rinse and strain your rice until most water has been drained off.

In a medium sized pot, add your oil and rice. Set the heat to medium/high and mix the rice and oil together until all grains have been covered with oil. Continue cooking and stirring until the grains of rice start turning translucent.

Add your coconut water, water, and salt. Stir occasionally until the rice has reached a full boil.

At the full boil, reduce the heat to a low simmer and cover the pot with the lid tilted slightly to let some steam escape.

Stir once or twice in the first 5-10 minutes. Continue cooking until the moisture has all evaporated and the rice is tender. If your rice still isn’t tender, add ¼ cup of additional water at a time and continue cooking. Total cooking time should be approximately 20 minutes, give or take a couple minutes.

Once cooked, let the rice cool to just warm to touch uncovered for 30 minutes. Once it's thoroughly cooled, carefully fluff in the toasted coconut.

Combine the mirin and sugar. Then add the pineapple and let it marinate for 15-20 minutes.

Grill on high heat for 3-4 minutes per side.

In a medium sized bowl, combine all ingredients except the chicken. Mix thoroughly, then add the chicken. Refrigerate the marinating chicken anywhere from 4-48 hrs.

Turn the grill to high heat and let it warm up to 450-500°F. Cook the chicken for approximately 5 minutes on each side, baste on more sauce before and after flipping the chicken. Your internal temperature should be 165°F. Your chicken will continue to cook up to an additional 5 degrees once removed from the heat. Let the chicken rest for minimally 8 minutes (preferably 10+ minutes) before any slicing or poking.

If you would like to make a sauce out of the additional marinade, place the marinade in a small pot and bring the sauce to a boil. Reduce it to a medium simmer and let the sauce simmer for 10 minutes.

Serve with the toasted coconut rice, grilled mirin pineapple, and garnish with some green onions and flaky salt! ENJOY!