In a bowl, combine soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk until the sugar dissolves. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for 30 minutes to 4 hours to enhance the flavors.

Strain the reserved marinade into a saucepan and bring it to a gentle simmer over medium heat. In a small bowl, mix a tablespoon of cornstarch with water to create a slurry, then stir it into the simmering marinade. Cook until it thickens, about 3-5 minutes, creating a luscious glaze for your Hawaiian chicken.

Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 1 can of coconut milk, 1 cup of water, a pinch of salt, and a teaspoon of sugar. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Let it rest for 10 minutes before fluffing with a fork.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add sliced red bell peppers and red onions, sautéing until they are tender and starting to caramelize, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add the marinated chicken thighs, cooking for about 6-8 minutes per side until they are golden brown and cooked through (internal temp of 165°F). Once done, stir in the sautéed vegetables and pineapple chunks, pouring the prepared glaze over the mixture. Simmer for an additional 2-3 minutes until heated through.

To serve, spoon the creamy coconut rice onto a plate, topping it generously with the Hawaiian chicken mixture and vegetables. Garnish with chopped cilantro or green onions and serve immediately.