Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side

Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces. 

Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl. 

Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.

Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes. 

Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes. 

Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*

While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness. 

In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.

Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables. 

Sprinkle with red pepper flakes for a little spice and it's time to eat!