Butterfly tenderloins by cutting through each lengthwise about 3/4 of the way through. Open like a book, pressing with hands to flatten slightly.
Before measuring coconut milk, stir well.
In a large bowl, mix 1 cup of the coconut milk (reserve remainder for later use), ginger, lime zest, lime juice, black pepper and chili paste, blending well. Spoon over pork, coating well, then cover and refrigerate for at least 1 hour or as long as overnight, turning occasionally.
In a large saucepan, blend remaining coconut milk with 2 cups pineapple juice (reserve remainder for later use) and salt. Bring to a boil over high heat, then add rice; stir well, cover and reduce heat to simmer. Let simmer undisturbed for 15 minutes. Turn off heat and let stand for about 10 minutes before fluffing with a fork.
While rice is cooking, preheat outdoor grill to medium heat. Remove pork from marinade, discarding marinade. Oil the cleaned grill rack, then place pork on rack, close lid and cook until internal temperature reaches 160 degrees, about 10 to 15 minutes total, turning once. Remove pork to a cutting board; tent loosely with foil to keep warm. Let rest for about 5 to 8 minutes.
Meanwhile, to make the Spicy Apricot Drizzle, in a saucepan combine remaining 1 cup pineapple juice, brown sugar, soy sauce and pepper flakes. Bring to a boil over high heat and cook until mixture is reduced to about 1/2 cup, about 6 to 8 minutes (watch carefully -- timing may vary). Add apricots, blending well, then reduce heat to very low and let simmer for several minutes.
To serve, cut pork tenderloin into approximate 1/4-inch crosswise slices. Divide rice among 6 serving plates. Top with sliced pork; drizzle with apricot mixture. Garnish with green onions and serve.