Place the chicken, rinsed and patted dry, in a ziplock freezer bag. Lightly season with salt & pepper (I prefer cracked red pepper to black!) Combine the honey, soy sauce and fresh garlic together and then pour onto the chicken. If you use canned garlic, it will never give the same flavor. Trust me, take the extra minute to press garlic cloves! I use 6 in mine because I love garlic but 4 still creates great flavor. Make sure each piece is coated well in the marinade. Set aside for 30 minutes to an hour. Longer is always better if you have the time!

Meanwhile, add the rice, pineapple juice, water and salt to a medium saucepan and bring to a boil. (You can also reserve the pineapple juice from the can of pineapple chunks and use that!) Stir, cover and simmer for the amount specified by the directions for the rice used. ( I've been making a jasmine & flaxseed rice with this that cooks on the stovetop for 30 minutes) Preheat the grill to high. 

Once the rice has cooked, taste. Does it have enough flavor? Season with salt if needed. Stir in the pineapple chunks and set aside. 

Turn down the heat on the grill to about medium - the chicken should sizzle when first placed on the grill. Brush or drizzle on any of the remaining marinade over the thighs. Close the lid and grill for about 3-5 minutes on each side, or until cooked through. 

Serve immediately with the pineapple rice. Garnish with avocado slices and fresh cilantro. Enjoy!