In a mixing bowl, combine soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Whisk until well combined.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

In a medium pot, combine rinsed jasmine rice, coconut milk, water, salt, and sugar (if using). Stir to combine.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.

Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off.

Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

On each plate, serve a generous scoop of coconut rice topped with sliced grilled chicken.

Garnish with diced fresh pineapple and chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.