Start by rinsing 1 cup of jasmine rice under cold running water until the water runs clear, which helps remove excess starch and prevents stickiness.

In a medium saucepan, combine the rinsed jasmine rice with 4 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.

Reduce to low heat, cover, and let it simmer for 15-20 minutes, or until water is absorbed, and rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Add 1 pound of boneless, skinless chicken thighs, seasoned with salt and pepper, and cook for 5-7 minutes until the chicken is browned and firm.

Once the chicken is golden brown, stir in 2 minced garlic cloves and 1 tablespoon of grated ginger into the skillet. Sauté for 1-2 minutes until fragrant.

Next, add 1 diced red bell pepper and 1 cup of frozen peas to the skillet. Stir well and cook for 3-4 minutes, allowing the veggies to soften while still maintaining a bit of crunch.

Gently fold in 1 cup of diced pineapple, cooking for another 2-3 minutes until heated through.

In a separate bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sesame oil.

Pour the sauce over the chicken and vegetable mixture in the skillet, stirring well to coat evenly. Allow it to simmer for 2-3 minutes on low heat.

Gently fold the cooked jasmine rice into the skillet with the chicken mixture, ensuring it's evenly distributed throughout.

Finally, spoon the Pineapple Chicken Rice onto dinner plates and garnish with sliced green onions for added freshness and crunch.