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

Combine rinsed rice and coconut milk in a small pot, adding enough water to match the package’s liquid recommendation for the rice. Bring to a gentle simmer, cover, and cook until rice is tender.

While the rice cooks, pat dry the chicken breasts and rub both sides with soy sauce; season with salt and pepper.

Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Add the chicken and cook without moving for 5-7 minutes until browned. Flip and cook another 5-7 minutes until cooked through.

In the last few minutes of cooking, push the chicken aside and add the pineapple slices to the skillet. Cook about 2 minutes per side until lightly caramelized.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Fluff the coconut rice with a fork, slice the chicken, and serve over rice with pineapple on top.