In a glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallots, garlic, ginger, and a pinch of red pepper flakes. Pour 1/3 of this sauce over the chicken and let it marinate for at least 15 minutes or up to overnight in the fridge.

While the chicken marinates, make the salsa. In a bowl, combine pineapple chunks, finely chopped shallot, jalapeno, lime juice, thyme leaves, and diced avocado.

Heat sesame oil (or olive oil) in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, ensuring it is cooked through on both sides.

Reduce heat to medium and add the remaining sauce to the chicken. Cook until the sauce glazes the chicken and starts to caramelize, roughly 5 minutes. Stir in the chopped cilantro before removing from heat.

For the coconut rice, combine coconut milk and water in a medium pot and bring it to a low boil. Add in the basmati rice and a pinch of salt, stirring to combine. Cover and reduce the heat to the lowest setting, cooking for 10 minutes.

Turn off heat and let sit, covered, for an additional 15-20 minutes. Fluff the rice with a fork before serving.

Serve the sweet and spicy chicken over the coconut rice and top it with the pineapple salsa.