Hawaiian "Chicken"

We were recently invited over to dinner at a friend's house and were served a delicious meal that gave me the idea for this recipe.  The rice we had was cooked in coconut milk to add flavor, and it really made a big difference.  With a couple of other small additions, here is my version of Hawaiian "Chicken".
For the Rice:

1 Cup Basmati Rice
1 Cup light coconut milk
1 Cup pineapple juice
1 tsp salt
dash of pepper

I used a rice cooker to make my rice.  If you have one, cook as you ordinarily would using the above ingredients.  If you don't have a rice cooker, in a medium sauce pan, combine all ingredients, bring to a boil, cover, and reduce temperature to a simmer.  Allow to cook for about 20 minutes.  Do not open the lid until 20 minutes has passed.  Fluff with a fork.

For the Sauce:

1 Jar plum sauce
1 Cup pineapple juice
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp hot sauce (optional - if you like a little kick!)
salt & pepper to taste

In a small sauce pan, place the oil and garlic.  Gradually heat the oil and garlic until you start to smell the garlic.  Add the juice, vinegar, and plum sauce.  Stir until well combined.  Bring to a boil, reduce heat, and simmer for about 10 minutes.

For the Chicken:

1 box (4 cutlets) Quorn Nak'd Chicken, partially thawed (brushed with oil on both sides)
1 can pineapple slices

Heat up a grill to high heat.  Add the chicken and cook for about 5 minutes.  Flip the chicken.  At this time, add the pineapple to the grill.  Cook the pineapple for about 2 minutes on each side, or until you get golden brown grill marks.  (Cooking the pineapple with make it less acidic and very sweet.)  Remove everything from the grill.

Now, its just a matter of assembling!  I placed the rice first, then the chicken, followed by the pineapple.  I poured the sauce over everything.  I served mine with a side of steamed broccoli.