A tropical-inspired dish featuring tender Hawaiian-style chicken served with fragrant coconut rice, perfect for a flavorful and satisfying meal.

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In a bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil. Mix well.
Add the chicken thighs to the marinade and refrigerate for at least 1 hour, preferably overnight.
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
While rice is cooking, heat vegetable oil in a skillet over medium-high heat.
Remove chicken from marinade and cook in the skillet for 5-6 minutes per side until fully cooked and caramelized.
If desired, pour remaining marinade into a small saucepan, bring to a boil, and stir in cornstarch mixed with water to thicken into a glaze.
Serve chicken over coconut rice, garnished with green onions and sesame seeds.