Begin the coconut rice according to that recipe. Prepare the sweet chili sauce according to that recipe.

While the rice is cooking, prep the broccoli. Wash and cut the broccoli into florets. Steam for about 5 minutes. When tender and still bright green, set aside until ready to serve the dish.

While the rice and broccoli are cooking, prepare the chicken stirfry. Dice the chicken into 1-inch pieces and season with a pinch of salt. Heat 1 tbsp cooking oil in a large nonstick over medium-high heat. Add the chicken and stir and cook until the chicken is cooked through and slightly browned.

Drain the can of pineapple, then add the pineapple to the skillet, along with the sweet chili sauce. Stir and heat the sauce and pineapple through, about 2 minutes.

Serve!