Using a sharp knife, slice the pineapple in half then score the pineapple.

Remove the flesh of the pineapple then set it aside until later.

Add the cornstarch to the water and mix until well combined.

In a separate bowl, add the soy sauce, pineapple juice and sesame oil.

Add the garlic and ginger.

Add the brown sugar and whisk until well combined.

Using medium-high heat bring your pan to temperature then add the oil and cook the chicken for 10 minutes.

Add the soy sauce and bring to a light simmer.

Pour in the cornstarch slurry and mix until the sauce has thickened.

Add the rice to the pineapple bowl, top with the chicken then it is ready to serve.