Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan, add Jasmine Rice (3/4 cup) to cold Water (1 3/4 cup), and stir to combine. Bring to a boil.
Reduce heat to a simmer and cook for 10 minutes or until rice is tender and all moisture has been absorbed.
Remove from heat, fluff rice, and keep covered until plating.
Pat Chicken Thigh (4) dry with paper towels.
Heat a large sauté pan over medium high heat with Oil (1 tablespoon).
Once pan is hot, add chicken thighs skin side down. Cook for three minutes until the skin starts to brown.
Remove pan from heat. Soak up grease with paper towels. Place saute pan with chicken, skin side down, in oven.
Roast chicken in the oven for 13 minutes, or until the skin is crispy but not burnt. Cook until the chicken is cooked through and remove from oven.
Turn chicken over and allow to rest before dicing.
Meanwhile, in a medium sauté pan over high heat, add Oil (1 teaspoon). Once oil is hot, add Pineapple Spears (2) and sear one side for approximately 3 minutes, or until there is a golden sear.
Wipe out the pan used for pineapple and heat the Sugar Snap Peas (6 ounce) over medium high heat. Add Oil (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Saute for three minutes, or until tender. Remove from heat, and hold until plating.
Dice the cooked chicken and toss in a medium bowl with Teriyaki Sauce (3/4 cup).
Divide rice between two plates. Place diced chicken over rice. Lay the peas over the rice next to the thicken. Place pineapple spear leaning against the back. Drizzle any extra sauce over the chicken.