Rinse 1 cup of jasmine rice under cold water until clear. Drain, combine rice with 2 cups of water and a pinch of salt in a saucepan, bring to boil and cook for 15-20 minutes until tender.

Heat 2 tablespoons of vegetable oil in a skillet, add 1 pound of diced chicken thighs, season with salt and pepper, sauté for 5-7 minutes until cooked through.

Add 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger to the skillet, cook for 1-2 minutes until fragrant.

Toss in 1 diced red bell pepper and 1 cup of frozen peas, cook for 3-4 minutes until softened.

Gently fold in 1 cup of diced fresh pineapple, cook for an additional 2-3 minutes until warmed through.

Mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil in a bowl, pour over the chicken mixture.

Gently fold in the cooked jasmine rice, mix until combined, adjusting seasoning with salt and pepper.

Spoon into bowls or a platter, garnish with chopped green onions and serve hot.