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Preheat oven to 375℉ and spray your 9 × 9 inch baking dish with non-stick cooking spray.
To a medium bowl combine ½ cup chicken broth, plus 2 tbsp water, ¼ cup soy sauce, 1 ½ tbsp brown sugar, and 1-2 tsp Sriracha sauce.
Next add in canned pineapple with juice, ¾ cup long-grain rice, ⅔ cup bell peppers, ⅓ cup onions, 1 minced garlic, and prepared chicken pieces. Stir to combine.
Pour mixture into prepared baking dish and spread out in an even layer.
Cover tightly with a lid or foil and bake in preheated oven for 45-55 minutes. Rice should be tender and chicken cooked through.
Allow to rest for 5-minutes so any extra liquid will absorb into the rice.
Fluff the rice with a fork then garnish with cooked bacon pieces (if desired), green onions, and cilantro.