Prep the pineapple by cutting it length-wise into two equal parts. Be careful when cutting the stem to ensure that it's kept intact.
Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides.
Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy.
Set carved pineapple bowls aside. (Save 1/4 cup of pineapple and eat the rest or make a pina colada! : )
Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot.
Bring to a boil.
Add rice. (I always taste the water to make sure it is well-seasoned first since this is what the cooked rice will taste like)
Reduce heat, cover and simmer for 15-20 minutes. Do not over cook.
When rice is tender (yet firm) remove from heat and let sit uncovered.
To prepare the chicken, mix together paprika and salt.
Sprinkle seasoning over chicken.
Coat a saucepan with sesame oil and heat over medium heat.
Add seasoned chicken and sear just until the outside is done. Do not cook all the way.
Remove from pan and set aside.
In the same pan add garlic, water, soy sauce, Sriracha sauce,rice wine vinegar, honey, pineapples, brown sugar, and red pepper flakes.
Stir and bring to a boil.
Reduce heat and simmer until sauce has thickened slightly, stirring constantly.
Taste sauce and adjust the seasonings to your liking.
Add chicken and simmer just until chicken is cook all the way through. (do not overcook or chicken will not be juicy)
Remove from heat and let cool.
Time to prepare the pineapple bowls!
Using an ice cream scoop, scoop rice into one side of each pineapple bowl.
Using a slotted spoon, add the chicken to the other side of the pineapple bowl.
Garnish the chicken with sesame seeds and garnish the rice with parsley.