I made pineapple upsidedown cake the other day (which was divine if you haven't had it) and I had leftover pineapple so I decided to do something similar to Hawaiian Meatballs which I used to make for my family when I was a kid.
Marinate chicken overnight in pineapple juice and brown sugar. Cook white or brown rice as you normally would. Meanwhile, in a small sauce pan, put some pineapple juice, brown sugar and a teaspoon or so of butter. Bring to boil then lower to simmer. While those two things are cooking, heat skillet and spray with cooking spray. Slice marinated chicken into medium sized strips and once ready, place in skillet. Cook thoroughly. When the chicken is fully cooked and both sides brown, add rice to skillet and stir. To the pineapple/brown sugar mixture, add a bit of corn starch to thicken then pour over rice and chicken. Simmer for ten minutes. You can add water if there is not enough moisture. Meanwhile, make salad or steam some green beans in the micro for about 1:10 min. Enjoy!
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