PREP: Very thinly slice green onions and remove 2 tablespoons setting the rest aside for the rice. Use a microplane to zest 2 limes to get 2 teaspoons zest and a citrus juicer to get 3 tablespoons juice. Cut the last lime into wedges for serving.
COCONUT RICE: Combine 1 cup basmati rice, salt to taste (I add 3/4 teaspoon fine sea salt), 1/2 cup water, and entire can of coconut milk in a medium-sized pot. Mix together. Place the pot over high heat and bring to a boil. As soon as the mixture boils, reduce the heat to low and cover the rice with a fitted lid. Allow to simmer for 13-18 minutes, or until liquid is absorbed and grains of rice are tender. (Troubleshooting: liquid has absorbed but rice isn't quite tender? Add a few more tablespoons of water. Too much liquid still? Slightly increase the heat.)
FINISH RICE: Remove pot from heat, keeping it covered, and let stand for 10-15 minutes; don't rush or it will be sticky! Fluff the rice with a fork and then add in 2 tablespoons lime juice and 1 teaspoon zest. Gently stir to incorporate then mix through set aside green onions.
STEAK PREP: In a bowl whisk together 1/4 cup soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, 1 tablespoon honey, 1 teaspoon pepper (or to taste), 1 tablespoon lime juice, and 1 teaspoon lime zest. Remove the flank steak from packaging and blot dry with a paper towel. Add to a large plastic bag and pour the marinade on top. Marinate in fridge just while grill preheats and you are prepping pineapple.
GRILL PREP: Preheat the grill to 450 degrees F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rubbing the paper towel over the grill).
PINEAPPLE PREP: Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices. Brush 1 tablespoon oil over all sides of the pineapple slices then rub 1 tablespoon brown sugar over all sides of the slices and let stand until the grill is fully heated. Place pineapple slices on fully heated grill and cook, flipping once, until tender, golden and lightly charred, about 1-3 minutes per side (this may vary, depending on the thickness, ripeness of pineapple, and actual heat of grill). Use a wide & sharp metal turner to scrape up and flip for easy removal and flipping of the pineapple slices. If you find the pineapple sticking at all, use a bit more oil on the grill grates. Remove to a plate, lightly season with a pinch of salt, and set aside for now.
GRILL STEAK: Using tongs, pull the steak from the marinade (don't discard it) and place steak directly on the grill. Immediately spoon over 1/2 of reserved marinade. Close grill and cook, without touching steak for 4-5 minutes. After 4-5 mins, flip steak and spoon over the rest of the marinade, closing grill immediately after. Cook in closed grill for another 4-5 minutes or until the internal temperature is 130-135 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. My grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 5-10 minutes. Once the steak has rested, slice it as thinly as possible against the grain (See Note 3). While steak rests, cut pineapple into 1-inch chunks discarding the center/cores.
ASSEMBLY: Divide rice among serving bowls. Top with very thinly sliced steak and equal amounts of pineapple. Top bowls with reserved 2 tablespoons green onions and lime wedges. Drizzle lime wedge(s) over bowls and enjoy immediately.