Start by slicing the pineapple lengthwise and carefully scoop out the fruit, creating 1/2-inch thick shells that will serve as your serving vessels. Reserve about 1/2 cup of the scooped pineapple juice for the sauce. While preparing the pineapple, start cooking the rice according to package directions in a separate pot—this way it will be ready when you need it. I always use jasmine rice for its subtle floral aroma that complements the tropical flavors beautifully.

While the rice cooks, cut the chicken into 1-inch bite-sized cubes and set aside. In a bowl, whisk together the soy sauce, ginger paste, honey, brown sugar, chili paste, lime juice, garlic powder, and the reserved pineapple juice. Stir until the brown sugar is fully dissolved and the mixture is smooth. This sauce will be the star of the dish, so I like to taste a small spoonful at this point—if you prefer it less spicy, reduce the chili paste slightly, and if you want more depth, add an extra teaspoon of ginger.

Heat a large skillet or wok over medium-high heat and add the chicken cubes. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Pour in the sauce mixture from Step 2 and increase the heat to high. Simmer for 3-5 minutes, stirring frequently, until the sauce thickens and reduces by about one-third—it should coat the chicken and look glossy rather than watery. The reduction concentrates all those sweet and savory flavors into something irresistible.

Spoon approximately 1 cup of the cooked rice from Step 1 into each hollowed pineapple boat, dividing evenly between the two halves. Top each boat with the glazed chicken mixture and its sauce from Step 3. Drizzle any remaining sauce over the top for extra flavor and moisture. Serve immediately while everything is hot, with the pineapple boat presenting a beautiful and delicious centerpiece.