Prepare rice according to package directions if not already made.

In a bowl, whisk together soy sauce, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Set aside.

In a small separate bowl, mix cornstarch and cold water to create a slurry. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and sear for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more until cooked through.

Add the pineapple chunks to the skillet with the chicken and toss for 1-2 minutes until warmed.

Pour the prepared soy sauce mixture over the chicken and pineapple. Bring to a gentle simmer.

Stir the cornstarch slurry once more, then pour it into the skillet. Stir continuously for about 1 minute until the sauce becomes thick, glossy, and sticky.

Remove from heat. Serve hot over cooked rice, garnished generously with chopped cilantro.