Preheat oven to 350F. Mix soy sauce, water, brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over med­ium heat. Remove lid and cook for one minute. Stir together cornstarch and 2 tablespoons of water in small bowl until smooth. Add to saucepan and stir in to combine. Cook until sauce starts to thicken; remove from heat. Place chicken breasts flat in a 9 x 13 inch casserole dish and pour a cup of the sauce over top. Place in oven and cook for 30-35 minutes until breasts are cooked through. While chicken is cooking, steam or cook frozen vegetables according to package directions. Remove chicken from oven and shred the chicken in the dish using two forks. Add the cooked vegetables, pineapple and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished. Stir everything together in the casserole dish until well combined. Return the dish to the oven and cook for 15 minutes. Remove from the oven, drizzle with the remaining sauce and serve.