In a mixing bowl, whisk together all of the chicken marinade ingredients together until smooth. Remove a 1/4-1/2 cup of the marinade and place in a ziploc bag with the chicken breasts that have been trimmed of any excess fat. Place the chicken into the fridge and let it marinade for an hour, or up to over night.
When ready to prepare the dinner, place the uncooked rice and water in a rice cooker. Turn the rice on so it is ready when you're ready to serve.
Heat a griddle to medium-high heat and place the chicken breasts onto the grill. Cook the chicken until it is no longer pink in the center and nice and browned on both sides. While the chicken is cooking, prepare the salsa.
For the salsa, trim the fresh pineapple until the flesh is ready to dice into small pieces. Place the small pieces of the pineapple into a mixing bowl. Dice the red bell pepper into small pieces and add to the pineapple. Do the same with the jalapeno, cilantro and red onion and add to the bowl. On the salsa, juice one lime and stir. Let the salsa sit until chicken is cooked.
To the remaining marinade sauce, add a little pinepple juice or water to the sauce to thin it out a bit. Whtn the chicken is grilled, remove it from the grill and slice into thin strips. Serve the chicken over the rice with the salsa and a drizzle of the chicken marinade.