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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.