Heat a grill to medium heat. In separate bowls, coat the chicken breasts and the pineapple spears with olive oil. Grill the chicken breasts for about 4 minutes on each side, or until fully cooked with nice grill marks on both sides. Grill the pineapple spears for about 3 minutes on each side. Remove both from grill. Slice the chicken into thin strips.
Set out four salad plates and evenly divide the chicken, pineapple, kale, cabbage, cashews, and sesame seeds among the four plates.
In a small container, combine the orange juice, olive oil, and coconut cream. Blend with an immersion blender until thoroughly mixed. Add brown sugar if desired. Spoon over salad. Serve immediately.