Pineapple Shoyu Chicken with Coconut Jasmine Rice

1. For the rice: Bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt. Remove from heat.
2. For the chicken: Heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil in an even layer and sear on both sides.
3. While chicken cooks, prepare the sauce.
4. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce into the pot/skillet with the chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. Combine cornstarch and water in a small bowl and set aside.
5. Using a slotted spoon, remove chicken from pan and place in a bowl. Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.
6. Serve Shoyu chicken with coconut rice and garnish with green onions.