In a medium pot, bring 4 cups of water to a boil, then add rice, cover, and simmer on low heat for 18 minutes.

In a separate large skillet or saucepan, combine the canned pineapple with its juice, soy sauce, brown sugar, garlic powder, and ground ginger.

Bring the sauce mixture to a simmer over medium heat for 5 minutes until the sugar is fully dissolved and the liquid reduces slightly.

Add the drained canned chicken to the sauce, stirring gently to avoid breaking up the chunks, and heat for 3 to 5 minutes until warmed through.

Fluff the cooked rice with a fork and portion into bowls.

Top the rice with the pineapple chicken mixture and serve immediately.