Make the marinade by whisking together the pineapple juice, soy sauce, ginger, garlic, brown sugar, hoisin sauce, tomato paste, sweet chili sauce, and sambal oelek in a large bowl. Add the chicken and peppers and marinate for 1 hour or overnight.

Preheat the oven to 400°F.

Make the rice by bringing the coconut milk and coconut water to a boil in a large, covered pot over medium heat (be careful not to let the milk boil over!). Add the jasmine rice and whisk to combine. Cover and reduce the flame to low. Cook for 20 minutes. Turn the flame off and let sit for an additional 10 minutes. When done, add the ginger, lime zest and juice, and cilantro and fluff together with a fork.

Meanwhile, line a baking sheet with aluminum foil for easy clean up. Thread the chicken, peppers, and pineapple onto skewers that are long enough to span the width of the baking sheet. Place the skewers propped up on the edges of the baking sheet. Bake for 20 minutes. Remove from the oven and raise the rack to the highest position. Place the broiler on high and return the baking sheet to the oven. Cook for about 2 minutes to sear the chicken and peppers (keep an eye on the tray to not overly sear the chicken and peppers).

Dish the rice onto plates and top with the chicken, peppers, and pineapple. Garnish with additional cilantro, if desired. Serve immediately. Enjoy!