Rinse the jasmine rice in a fine mesh sieve under cold water until the water runs clear.

Measure your liquids: if using full-fat coconut milk, use the whole can and add 1 to 4 tablespoons of water if needed. Aim for 1 1/4 to 1 1/2 cups of liquid for 1 cup of jasmine rice.

Place the rinsed rice and coconut milk mixture in a medium pot, bring to a gentle simmer, cover, and cook according to package instructions, usually about 12 to 18 minutes.

Turn off the heat and let it steam, covered, for 10 minutes.

Pat the chicken breasts dry with paper towels and rub each with soy sauce, then season lightly with salt and pepper.

Heat 1 to 2 tablespoons of olive oil in a heavy skillet over medium heat. When hot, add the chicken and sear until golden, about 6 to 8 minutes per side, until reaching an internal temperature of 165°F.

In the last 2 to 3 minutes of cooking the chicken, add the pineapple slices to the pan to caramelize them.

Let the pineapple brown on one side for 1 to 2 minutes, flip and caramelize the other side.

Transfer chicken to a cutting board and let it rest for 5 to 10 minutes. Fluff the coconut rice with a fork.

Slice the chicken and serve over the coconut rice with pineapple on top.