In a bowl, mix together pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the glaze. Whisk until the sugar dissolves and the mixture is well combined.

Place the chicken breasts in a shallow dish or zip-top bag and pour in most of the glaze, reserving about 2–3 tablespoons for finishing. Marinate for at least 30 minutes in the refrigerator (up to 2 hours). Pat chicken dry before cooking to encourage browning.

Grill the chicken over medium heat until fully cooked, about 6–7 minutes on each side (internal temperature 165°F / 74°C). Alternatively, sear in an oiled skillet, basting with reserved glaze in the final minute.

In a separate pan, heat a splash of oil and sauté the bell peppers and snap peas over medium-high heat until tender-crisp (about 3–5 minutes). Season with salt and pepper; a squeeze of lime brightens the vegetables.

Serve the grilled chicken sliced over a bed of rice, topped with the sautéed vegetables and a drizzle of any remaining glaze warmed slightly. Spoon glaze sparingly to avoid a soggy base.

Garnish with chopped green onion and optional sesame seeds or toasted coconut.