Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear. Combine the rice with 1¾ cups of water and a pinch of salt in a pot. Bring it to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed.

While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season 1 pound of boneless skinless chicken thighs with salt and pepper, then add to the skillet. Sauté for 5-7 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from skillet and set aside.

In the same skillet, add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.

Next, stir in 1 chopped red bell pepper and 1 cup of frozen peas into the skillet. Sauté for about 3-4 minutes until the vegetables are tender.

Add 1 cup of diced pineapple to the skillet and cook for an additional 2-3 minutes, allowing the pineapple to warm through.

In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sesame oil. Pour this sauce over the chicken and vegetable mixture in the skillet, stir to combine, and let simmer for 2-3 minutes.

Once the rice is cooked, fluff it with a fork and fold it into the chicken and vegetable mixture. Stir well to ensure every grain of rice is coated with the flavorful sauce.

Serve hot, garnished with sliced green onions for a fresh crunch.