Creating Hawaiian Chicken with Coconut Rice is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a zip-top bag, combine soy sauce, brown sugar, ginger, garlic, and red pepper flakes. Add chicken breasts, seal the bag, and ensure the chicken is coated. Let it marinate in the refrigerator for at least 20 minutes.

2. Prepare the Coconut Rice: Rinse the rice under cold water until the water runs clear. In a saucepan over medium heat, combine rinsed rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil.

3. Cook the Rice: Once boiling, reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

4. Cook the Chicken: Heat olive oil and sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (keeping the marinade) and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

5. Add Pineapple: When the chicken is almost done, add the pineapple chunks to the skillet and pour in the remaining marinade. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

6. Fluff the Rice: After resting, use a fork to fluff the coconut rice, incorporating any remaining coconut milk for extra creaminess.

7. Serve: Plate the coconut rice and top it with the Hawaiian chicken and pineapple mixture. Drizzle any remaining sauce over the top.

8. Garnish: Sprinkle with chopped green onions for a pop of freshness.

These steps will guide you in creating this incredible dish effortlessly.