Mix the soy sauce with the juice from the can of pineapple. Chop up the root ginger.
Put the chicken breasts in a bowl and add the marinade made up of the ginger, pineapple juice and soy sauce.
Cover and put in the fridge for at least a few hours or overnight if you're organised.
Transfer to an oven-proof dish. Chop the onion and sprinkle it over the chicken. Do the same with the pineapple chunks and coconut.
Bake in the oven for an hour and a quarter at 176C. Serve with rice.
Coming up next week - Poutine from Canada