Creating Hawaiian Chicken with Coconut Rice is easy when you follow these step-by-step instructions:

1. Marinate the Chicken: In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, minced ginger, salt, and black pepper. Add the chicken thighs and let marinate for at least 30 minutes, or longer in the refrigerator for more flavor.

2. Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, chicken broth, and ½ teaspoon salt. Bring to a boil.

3. Cook the Rice: Cover the saucepan and reduce the heat to low. Let the rice simmer for about 15-20 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

4. Cook the Chicken: While the rice is cooking, heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and place it in the hot pan. Cook for about 6-7 minutes per side, or until both sides are nicely browned and chicken is cooked through (internal temperature should reach 165°F).

5. Create the Sauce: Reserve the leftover marinade, and bring it to a boil in a small saucepan. Let it simmer for about 5 minutes, until it thickens slightly.

6. Serve and Plate: Fluff the coconut rice with a fork and divide it among dinner plates. Top with sliced grilled chicken, drizzle with the sauce, and garnish with fresh cilantro and green onions.

7. Enjoy: Serve with lime wedges on the side for an added burst of flavor.