Preheat oven to 400F and grease baking sheet with cooking spray.
To a bowl, mix together the chicken, egg, panko, coconut, green onions, garlic, ginger, salt, tamari and pepper. Form into 12 (about 3 tbsp) balls.
Add one tablespoon of oil to a skillet over medium high heat and add the meatballs. Brown on each side, about 1-2 minutes per side and transfer to baking sheet.
Toss the bell pepper and snap peas with the remaining teaspoon of oil and add to the baking sheet. Bake for 7-10 minutes or until the meatballs reach an internal temperature of 165 F.
Meanwhile, make the sauce in a bowl by mixing together the broth, tamari, sweet chili sauce, pineapple and cornstarch. Set aside.
Add another teaspoon of oil to the original pan and add in the garlic and ginger. Cook for 1-2 minutes, then add in the sauce. Cook on medium low until bubbling.
Add the pineapple and cook for 1-2 minutes, then once the meatballs are cooked through, carefully toss them and the vegetables in the sauce.
Serve with rice and top with green onions and sesame seeds.