In a large bowl, combine chicken pieces with canned pineapple juice, fish sauce, lime juice, and cornstarch. Allow to marinate for about 10 minutes while preparing other ingredients.

Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until nicely browned and no longer pink, about 5-7 minutes.

Lower the heat to medium and stir in the peanut butter, coconut milk, soy sauce, brown sugar, Sriracha, dry basil, garlic, and ginger, mixing until smooth and heated through.

Gently fold in the chopped fresh pineapple and cook for an additional 2-3 minutes until everything is well combined and warmed thoroughly.

Remove from heat and garnish with crushed peanuts and sliced green onions before serving.