Creating Hawaiian Chicken with Coconut Rice is simple when you follow these clear steps:

1. Marinate the Chicken: In a bowl, combine chicken thighs, pineapple chunks, teriyaki sauce, soy sauce, garlic powder, and ginger powder. Let marinate for at least 15 minutes.

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

3. Cook the Rice: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

4. Cook the Chicken: While the rice is resting, heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for about 5-7 minutes on each side, or until fully cooked and browned.

5. Add Pineapple: In the last few minutes of cooking, add the marinated pineapple chunks to the skillet, allowing them to caramelize slightly.

6. Fluff the Rice: After the rice has rested, fluff it with a fork and season with salt and pepper to taste.

7. Serve: Plate the coconut rice and top with the Hawaiian chicken and pineapple. Garnish with fresh cilantro or green onions if desired.

These steps will guide you to create this incredible dish effortlessly, ensuring a delicious meal every time.