Coconut Peanut Bowl with Chicken

Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce , and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight. Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill. Whisk the coconut milk, peanut butter , sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside. Brown Rice: In a 3-quart saucepan , bring 4 cups water to a boil and add rice and salt. Return to boil , reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes. Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias. Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper . Steam for 2 to 3 minutes until vegetables are ' al dente .' Add pea pods and peas. Steam for 1 minute. Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces.