In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ½ cup of reserved pineapple juice, and cornstarch until smooth. Set aside to thicken slightly.

Rinse the rice under cold water until the water runs clear, then combine with water and leftover pineapple juice in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 18 minutes. Let it rest for 5 minutes.

Pat the chicken dry with paper towels and season both sides with salt and black pepper for a great sear.

Heat oil in a skillet over medium-high heat until shimmering. Cook the seasoned chicken thighs for 3-4 minutes per side until golden brown. Transfer to a plate and cover to keep warm.

In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

Add the canned pineapple chunks and cook undisturbed for about 2 minutes until golden and slightly caramelized.

Return the chicken to the skillet and pour the prepared sauce over. Toss gently to coat the chicken, cooking until the sauce thickens.

Fluff the cooked rice and divide among serving bowls. Top with the chicken and pineapple mixture, garnishing with fresh cilantro.