Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified.
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias.
For the rice, heat the oil in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, until fragrant. Add the coconut milk, water, black beans and salt and bring to a boil while stirring. Lower the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
Combine the slaw ingredients in a large bowl, tossing to coat evenly in the dressing.
To serve, divide the rice between plates. Top with chicken and pineapple slaw.