Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl.

In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.

Pour two-thirds of the marinade over chicken, coat well, cover, and refrigerate for 30 minutes up to 4 hours.

Reserve remaining marinade for glaze.

Pour reserved marinade into a small saucepan.

Add 1/4 cup pineapple juice if needed.

Bring to a gentle simmer over medium heat, then reduce to low.

Whisk cornstarch with cold water to form a slurry.

Slowly add slurry to the simmering marinade, whisking continuously until thickened and syrupy, about 1-2 minutes.

Remove from heat.

Rinse jasmine rice under cold water until clear.

In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, salt, and sugar.

Stir once, then bring to a rolling boil over medium-high heat.

Stir again, reduce heat to the lowest, cover tightly, and simmer undisturbed for 18 minutes.

Remove from heat and let rest, covered, for 10 minutes.

Fluff with a fork and keep covered until serving.

Drain pineapple and cut bell peppers and red onion into 1-inch pieces and wedges.

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.

Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp.

Remove and set aside.

Add remaining 1 tbsp olive oil to the skillet.

Remove chicken from marinade (discard used marinade) and cook in a single layer for 4-6 minutes, flipping until golden brown and cooked through.

Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken.

Pour prepared thickened glaze over all ingredients.

Toss gently to coat and simmer for 1-2 minutes to meld flavors.

Season with salt and pepper to taste.

Scoop coconut rice onto serving plates.

Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze.

Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions.

Serve immediately.