Drain pineapple chunks, measuring 2 tablespoons of juice; set aside. Prepare Rice and Quinoa according to package directions using remaining reserved pineapple juice plus water to measure 1 cup; cool. In a small bowl, combine oil, citrus seasoned dressing (ponzu sauce), rice vinegar, ginger, 2 tablespoons reserved pineapple juice, and honey. Whisk to combine. In a large bowl, combine chicken, kale, pineapple, and cooked Rice and Quinoa. Pour ponzu vinaigrette over salad; toss to evenly coat.