Combine the pineapple juice, soy sauce and brown sugar in a large bowl. Add the chicken and toss to coat. Set aside four 10 minutes to develop the flavours.
Thread the chicken on bamboo skewers or metal skewers. Reserve the marinade.
Heat a barbecue grill or chargrill on medium high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile cook rice to packet directions. In a large pot of boiling water, add broccoli and zucchini and blanch for 3 mins and then cool in a ice bath to stop the cooking and to keep the vegetables nice and green.
Cook pineapple on the grill for 2 mins each side or until lightly charred.
The reserved marinade, put into a small pot and bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly.
Arrange cooked rice on to a large plate, add blanched vegetables on top of rice, add pineapple and sliced tomato and charred corn kernels.Put chicken skewers onto plate. Pour over marinade in the pan.