Cut the chicken into 1-inch pieces and season with garlic powder, salt, and pepper.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through.

Meanwhile, cut the pineapples in half lengthwise. Carefully remove the cores, then scoop out about two-thirds of the fruit, leaving enough around the edges to create sturdy pineapple bowls. Dice the removed pineapple into bite-sized pieces.

Add the diced pineapple to the cooked chicken and cook for 2–3 minutes.

In a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, hoisin sauce, cornstarch, and a dash of garlic powder. Cook over medium heat, whisking constantly, until the sauce thickens into a glossy glaze.

Pour the glaze over the chicken and pineapple mixture and stir until everything is evenly coated.

Prepare the Minute® Ready to Serve Brown Rice according to the package directions.

Fill each pineapple bowl with brown rice, then spoon the pineapple chicken mixture over the top. Serve immediately.