In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger to create a rich marinade. Place the chicken thighs into a resealable bag and pour the marinade over. Seal it tightly and refrigerate for 30 minutes to 4 hours.

In a small saucepan, add leftover marinade and bring it to a simmer over medium heat. Mix cornstarch with water to make a slurry, then stir it into the simmering marinade. Cook until thickened.

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

Heat a skillet over medium-high heat. Add bell peppers and red onion, sauté for 4-5 minutes until tender-crisp. Transfer vegetables to a plate.

Remove marinated chicken thighs, drain, and sear in the same skillet over medium-high heat for 6-7 minutes on each side until cooked through.

Return sautéed vegetables to the skillet with chicken. Pour glaze over the mixture, toss gently to coat. Cook for an additional 2-3 minutes.

Plate fluffy coconut rice as the base, top with glazed chicken and vegetables. Garnish with cilantro, sesame seeds, and green onions.