Start the coconut rice, because it will take the longest. Amounts are up to you, I use a 1:1:1 ratio, so 1/2 cup of jasmine rice, 1/2 cup of water, 1/2 cup of coconut milk (the kind from the can). Overall liquid should be 2x the amount of your rice. Scale up or down as needed.

Rinse the rice well, then add the water, coconut milk, and rice to a medium saucepan. Stir and cook on medium-high until it comes to a boil, then reduce to a simmer and cover.

Cook the rice for 15 minutes (covered at a simmer), stir halfway through, then remove from heat, put a folded-up tea towel on top of the pan and replace the lid. Let sit for 5 minutes, then fluff with a fork.

While the coconut rice is cooking, brown the ground beef in a skillet. Salt it as you cook, but be careful not to over-salt.

Once it's almost fully cooked, add the garlic and red pepper flakes. Let it start to get a bit crispy, then add the coconut aminos, pineapple juice (if using), and some honey. Stir together and taste, adjusting any of those ingredients based on taste.

Remove from heat and add the diced pineapple.

To serve, dip up some coconut rice, top with plenty of the beef and pineapple mixture, and drizzle a bit of extra honey on top. Garnish with extra honey, sesame seeds, and chopped green onion.