Combine the low sodium chicken broth, coconut milk, sea salt, and brown rice in a deep stock pot and heat over medium-high heat. Bring to a simmer and cook, covered, for 25 minutes, or until the liquid is full absorbed by the rice and the rice is creamy, stirring occasionally.
To make the teriyaki sauce, heat the soy sauce, raw honey, garlic, ginger, apple cider vinegar, and crushed red pepper flakes in a medium sauce pan over medium-high heat. Simmer for 4-6 minutes to cook the garlic.
In a small bowl, combine the arrowroot starch and water until mixed well. Add this mixture into the heated teriyaki sauce and stir to combine. Cook, stirring occasionally, for 3-5 minutes, or until thickened. Remove from heat.
Once the sauce is cooled, pour 1/2 cup over the turkey cutlets and pineapple (in separate ziplock bags or mixing bowls) and allow to marinate for 20 minutes.
Depending on the size of your grill, you’ll likely need to grill the vegetables and meat in batches.