For the Hawaiian Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup low-sodium soy sauce
• 1/2 cup pineapple juice
• 1/4 cup light brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons olive oil, divided
• 1 (20-ounce) can pineapple chunks or rings, drained
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• Salt and black pepper to taste

For the Coconut Rice:

• 2 cups jasmine rice
• 1 (13.5-ounce) can full-fat coconut milk
• 1 1/4 cups water
• 1 teaspoon salt
• 1 tablespoon granulated sugar

For Garnish:

• 1/4 cup fresh cilantro, chopped
• 2 tablespoons toasted sesame seeds
• 2 green onions, sliced