In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, minced garlic, grated ginger, and red pepper flakes. Add chicken and coat it well. Marinate for 15 minutes.

Prepare the pineapple salsa by chopping fresh pineapple, diced shallot, and jalapeño (if using) into small pieces. Combine with lime juice and cilantro in a bowl.

Heat a skillet over medium-high heat and add sesame oil. Once hot, sear the marinated chicken for about 5 minutes until golden brown, then flip and cook for another 5 minutes.

Reduce heat to medium-low, pour remaining marinade over chicken, cook for an extra 5 minutes until the sauce thickens and glazes the chicken.

Prepare coconut rice by rinsing rice until water runs clear, then combine with coconut milk and equal amount of water in a pot. Bring to a boil, then reduce to low and simmer for 15-20 minutes until rice is soft.

Fluff the rice with a fork, serve with coconut rice topped with pineapple chicken and salsa, garnishing with cilantro.