Marinate the pork medallions in a shallow container with the honey, half the kecap manis, tamari and fresh ginger. Cover and set aside.
Marinate the pineapple with the brown sugar, remaining kecap manis, ginger, cumin, and white pepper.
Make the Thai basil dressing by blending the basil leaves, extra virgin olive oil, sesame oil, lime juice and a pinch of salt in a small blender or in a small container with a stick blender. Rinse the rice thoroughly in a bowl, drain. Combine coconut milk, water, lime leaves, sugar and a pinch of salt in a medium saucepan; stir until sugar is dissolved. Add rice. Bring to a boil over medium heat. Cover, reduce heat to low. Simmer for 20 minutes or until rice is tender and liquid is absorbed. Keep warm.
Preheat the BBQ or grill to medium-low. Slowly cook the pineapple for 15-20 minutes each side or until soft and caramelised. Remove, cover and set aside.
Grill the pork each side for 6-8 minutes. Remove. Allow to rest for 5 minutes.
Serve the pork with the rice and pineapple and drizzle over a little of the basil dressing.
