In a small saucepan set over high heat, add rice, coconut milk and broth.
Bring mixture to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until the liquid has been absorbed.
While the rice is simmering, heat one tablespoon of oil in a large frying pan or skillet set over medium heat.
When the oil is hot, add the chicken and season it liberally with salt and pepper. Cook for 4-5 minutes or until cooked through. Transfer the chicken to a plate and set it aside.
In the same pan, add the remaining tablespoon of oil. Add the bell peppers and pineapple. Cook for 3-4 minutes until softened.
Add the garlic and ginger. Cook for another minute until fragrant.
Add the cooked chicken, coconut rice, tamari and Sriracha to the pan. Stir to combine.
Sprinkle with optional toppings, if using, and serve.