Slice whole pineapple lengthwise into 2 halves.
With a sharp knife, carefully score the insides of both halves like a checker board. With a large spoon, scoop out the inside which will produce bite-sized pineapple pieces. Set pineapple pieces along with their juice aside in a separate bowl.
Add 2 tablespoons of coconut oil to a non-stick skillet over medium heat. Add the chicken and cook for 5 minutes until heated through. Add cooked rice, soyaki and reserved pineapple pieces and juices to the pan and continue to stir to heat through until the rice becomes a little sticky, about 2 minutes. Add sauce packets that come with the BBQ Chicken Teriyaki. Continue to sauté until heated through.
Add fried rice to the pineapple halves and serve.
Recipe Credit: Trader Joe's 2015 Crew Member Strut Your Stuffed Recipe Contest Winner - Michael Ryan - Cerritos, CA (Store #104)