Easy Baked Pineapple-Teriyaki Chicken

Adapted from http://www.theironyou.com/2016/02/easy-baked-honey-teriyaki-chicken.html#more
Serves 4-8
 
Ingredients
Rice
3 c. water
1.5 c. brown jasmine rice
1 T. butter

Chicken
2 lbs. boneless, skinless chicken breasts or tenders
1 c. Soy Vey or Trader Joe's Soyaki, reduced by half
½ t. freshly grated ginger
1 T. red crushed pepper
A few handfuls of Trader Joe's frozen pineapple tidbits

Vegetables
2 T. sunflower oil
1/2-1 large thinly slivered sweet onion
2 carrots, julienned
1 stalk celery, julienned
1 small head broccoli, stalk peeled and julienned, crown cut into 1/2" florets
1-2 bell peppers, red, yellow, or orange, julienned
Finely sliced savoy or napa cabbage
Several cloves garlic, minced

Directions
Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9" x 13" baking dish and set aside. 
In a large pot, boil water with butter.  Rinse the rice.  When the water boils, add the rice and cook according to package directions, ~40 minutes.
Place chicken in the prepared baking dish. Mix the sauce, ginger, and red crushed pepper.  Coat the chicken.  Cover with foil and bake for 15 minutes.
Meanwhile heat a wok or large pan on medium high heat.  Add the sunflower oil to coat.  Add the vegetables and stir fry, adding the garlic at the end.
Remove foil, baste with juices and more sauce and bake uncovered for for 10 to 15 minutes or until cooked through (the temperature should register 165°F on an instant-read thermometer.) 
Cooking time depends on how big the chicken pieces are and how hot your oven is; what matters most is that the chicken is thoroughly cooked.
Once cooked, stir in the pineapple tidbits and let the chicken rest for two minutes.
Slice the chicken, pour juices over it, sprinkle with sesame seeds, chopped cilantro, and serve.