Cut chicken thighs into 1-inch pieces, patting them dry before placing them in a bowl.

Whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger until blended. Coat the chicken pieces well and let them marinate in the refrigerator for at least 30 minutes.

In a saucepan, pour the reserved marinade and simmer until it thickens, about 1-2 minutes.

Rinse jasmine rice under cold water until clear. In a pot, combine rinsed rice with coconut milk, water, salt, and sugar. Bring to a boil, reduce heat, cover, and simmer for 18 minutes.

In a skillet, heat a little olive oil and sauté the bell peppers and red onion until tender.

In the same skillet, add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes.

Add sautéed vegetables, pineapple chunks, and thickened glaze to the skillet with chicken. Toss gently and simmer for an additional 1-2 minutes.

Serve coconut rice in bowls topped with Hawaiian chicken and vegetables. Garnish with cilantro and green onions.