In a small saucepan, combine the soy sauce, sugar, wine, ginger, garlic, and cornstarch. Whisk until well blended and bring to a boil over medium-low heat. Continue to cook until thickened, stirring occasionally, about 3 minutes. Remove from heat and set aside.
Preheat the oven to 400ºF and lightly spray a 9-inch square baking pan with nonstick spray.
Pat chicken dry with paper towels and score 4 small cuts across the top. Arrange the chicken in a single layer in the bottom of the prepared pan. Fill in the empty spaces between the chicken with the chunks of pineapple. Pour the sauce evenly over the top and bake for 25-30 minutes, or until the chicken is cooked through.
Meanwhile, cook the rice according to the package directions.
Serve the chicken over the rice and garnish with green onion if desired.
Make ahead tip - The assembled chicken, pineapples, and sauce can be covered and refrigerated for up to 1 day before baking.