In a bowl, combine soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken thighs and marinate for 30 minutes to 4 hours.

In a saucepan, simmer reserved marinade gently and thicken with a cornstarch slurry.

Rinse jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, water, a pinch of salt, and sugar. Bring to a boil, then cover and simmer for 18 minutes.

In a skillet, heat oil over medium heat. Add bell peppers and red onion, sauté for 3-5 minutes until tender.

Add the marinated chicken to the skillet and cook until golden brown, about 6-8 minutes per side.

Combine sautéed vegetables, leftover pineapple, and glaze with the chicken. Toss and simmer briefly.

Plate rice and top with chicken and vegetable blend, garnish with sesame seeds and green onions.