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Cut pineapple into chunks.
Dice the red onion.
In a skillet, cook chicken thighs until browned on both sides.
Add pineapple, red onion, and BBQ sauce to the skillet with chicken. Simmer until chicken is cooked through.
Cook white rice according to package instructions, substituting coconut milk for water.
Steam frozen broccoli florets.
Divide the pineapple BBQ chicken, coconut rice, and broccoli into meal prep containers.
Store in the fridge for up to 4 days.