1. In a pot combine all of the marinade ingredients except for the pineapple chili dipping sauce and cornstarch. Heat until almost simmer, whisking to combine all the ingredients then let cool completely. Remove one cup of the marinade. Place the chicken in a glass pan or plastic resealable bag and pour in the cup of marinade. Marinade a minimum of 4 hours*, preferably overnight. Chill remaining marinade/glaze in refrigerator if marinating chicken overnight.

2. When ready to finish the meal, in a high sided sauté pan pour in the marinade and bring to a boil, lower heat and let reduce for about 10 minutes on simmer. Add in the pineapple chili sauce and keep simmering. Combine the cornstarch with a little water in a small bowl then add to the glaze, whisking constantly and let thicken a little more, about 5 more minutes. Transfer to a bowl, scraping out as much of the glaze from the pan as possible but leaving some in.

3. Without wiping out the sauté pan, add in the tablespoon of oil stirring well then removed the chicken from the marinade and brown on each side, about 3 minutes a side. Do not cook all the way. Cook the chicken in batches, set browned chicken on a plate, set aside.

Add ¼ cup of chicken broth to to the pan to deglaze it. Add in the rice and the pineapple then the remaining chicken broth. Bring to a rapid boil then lower to simmer.

4. Dip each piece of chicken into the glaze then set on top of the rice mixture. Once all the chicken is added, cover with a lid and cook for 25 minutes, until rice is tender and chicken is cooked. Checking once or twice to make sure the rice isn’t sticking to the bottom of the pan.

5. Brush any remaining glaze over the chicken and garnish with the diced green onion and teaspoon of sesame seeds.

6. Serve with pineapple wedges.