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Add the coconut milk, water, rice, and salt to a saucepan. Cover and cook over medium heat until it begins to bubble. Reduce the heat to low and cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
Add everything for the pineapple sauce to a saucepan and whisk until smooth. Cook over medium heat until simmering. Continue cooking for about 5 minutes, or until thickened.
In a bowl, toss the chicken with the oil, salt, pepper, garlic powder, and paprika. Thread the chicken and pineapple onto skewers, alternating between the two.
Grill, turning occasionally, until the chicken is fully cooked. About 1 minute before they’re done, brush the skewers with the pineapple sauce.
Serve over the coconut rice and top with sliced green onion.