In a medium bowl, whisk together soy sauce, brown sugar, ginger, garlic, and sesame oil to create the teriyaki marinade.

Reserve 1/2 cup of the marinade for serving.

In a large bowl, combine cubed pork, onion, and peppers.

Pour the remaining marinade over the pork and vegetables, ensuring they are well coated.

Refrigerate and marinate for at least 30 minutes.

Preheat oven to 350°F (175°C).

Spread uncooked brown rice in a 10 1/2 by 7-inch baking dish.

Pour in chicken broth, soy sauce, apple cider vinegar, honey, salt, and garlic powder.

Stir gently to combine.

Cover the dish tightly with foil.

Bake for 1 hour and 10 minutes.

Remove from oven and let sit for 5 minutes before removing foil.

Fluff the rice with a fork and stir in sliced green onions.

Preheat grill to medium heat.

Thread marinated pork, onion, peppers, and pineapple onto skewers.

Grill skewers for 20 minutes, turning frequently, until pork is cooked through.

Serve the kebabs over a bed of baked Asian rice.

Drizzle the reserved marinade over each serving.