Marinate the chicken by whisking soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl. Coat chicken pieces and refrigerate for at least 30 minutes.

Rinse jasmine rice under cold water. In a saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil, reduce to low heat, cover, and simmer for 18 minutes.

In a skillet, heat olive oil over medium heat. Sauté bell peppers and red onion for 5 minutes until tender. Remove and set aside.

Pour reserved marinade into a saucepan, add extra pineapple juice, and simmer. Whisk cornstarch with cold water and stir into marinade until it thickens, about 3-4 minutes.

In the same skillet, cook marinated chicken until golden brown and cooked through, about 6-8 minutes. Return cooked vegetables and add glaze, stirring to coat evenly.

Serve coconut rice on plates topped with glazed chicken and vegetables. Garnish with cilantro and sesame seeds.