A tropical and savory dish featuring tender chicken marinated in a sweet and tangy sauce, served over rich, fragrant coconut rice.

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In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
Place chicken thighs in a resealable bag or shallow dish and pour marinade over. Marinate for at least 30 minutes, preferably 2 hours.
Meanwhile, rinse the jasmine rice until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then cover and simmer on low for 18-20 minutes, until rice is tender and liquid is absorbed.
Preheat a grill or skillet over medium heat. Remove chicken from marinade, reserving marinade.
Grill or cook chicken for about 5-7 minutes per side, until fully cooked.
While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil, then reduce to a simmer.
Mix cornstarch and water to create a slurry, then stir into the simmering marinade to thicken.
Serve chicken over coconut rice, drizzle with thickened sauce, and garnish with green onions and sesame seeds.