Tropical Chicken and Coconut Rice Bowl

1. For the chicken, add the brown sugar, soy sauce, garlic, ginger, water, and half of the lime juice to a bowl. Whisk together and pour into a Ziploc bag. Add the chicken and marinate for at least 2 hours in the refrigerator.
2. For the rice, pour the coconut milk, water, and rice into a pot. Bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Remove from heat and stir in the green onion. Season with salt. Cover to keep warm and set aside.
3. Meanwhile, prepare the pineapple salsa. Add the pineapple, red onion, jalapeno, and parsley into a small bowl. Pour in the remaining half of the lime juice and season with salt. Set aside.
4. Heat a grill pan/small skillet/George Foreman over medium high heat. Add a drizzle of olive oil (if using a pan) and cook the chicken for 5 minutes per side, or until it reaches 165ºF. If using a Foreman, cook for 5 minutes.
5. Add equal portions of rice to each bowl. Top with the pineapple salsa and equal amounts of sliced chicken.