In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Cut the chicken thighs into 1-inch pieces, mix with two-thirds of the marinade in a large bowl, and let marinate in the refrigerator for at least 30 minutes.

Transfer the reserved marinade to a small saucepan and simmer over medium heat for about 5 minutes.

Create a cornstarch slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, stirring it into the simmering marinade.

Rinse jasmine rice under cool water in a fine-mesh strainer until the water runs clear, then combine with coconut milk, water, salt, and sugar in a saucepan.

Bring to a boil, then reduce heat, cover, and simmer for about 18 minutes until fluffy.

In a large skillet, heat 1 tablespoon of olive oil and sauté sliced bell peppers and red onion for 5–7 minutes.

Cook the marinated chicken in the same skillet over medium-high heat for about 7–10 minutes until golden brown.

Return sautéed vegetables and pineapple to the skillet with chicken, pour over the glaze, and heat through for another 2–3 minutes.

Plate the coconut rice and top with the chicken and pineapple mixture. Garnish as desired.