Marinate the Chicken: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour over chicken thighs, cover, and refrigerate for 30 minutes to 4 hours.

Cook the Marinade Glaze: Reserve marinade and bring to a simmer in a saucepan. Mix cornstarch with water and stir into simmering marinade, cooking for 3-5 minutes until thickened.

Prepare the Coconut Rice: Rinse jasmine rice until water runs clear. Combine rice, coconut milk, water, salt, and sugar in a pot. Bring to a boil, then simmer for 18 minutes.

Sauté the Vegetables: Heat olive oil in a skillet. Add bell peppers and red onion, sautéing for 4-5 minutes until tender-crisp. Set aside.

Cook the Chicken: In the same skillet, add more oil if needed and sauté marinated chicken thighs for 5-6 minutes per side until golden brown and cooked through.

Combine the Dish: Add sautéed vegetables and pineapple chunks to the skillet with chicken. Pour thick marinade glaze over and cook for 2-3 minutes.

Serve and Garnish: Fluff coconut rice and plate. Top with chicken and vegetable mix, then garnish with cilantro and sesame seeds.