Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the washed rice with water and a pinch of salt. Bring to a boil, cover, and simmer for about 15 minutes until the rice is tender.

Heat vegetable oil in a large skillet over medium-high heat. Add seasoned chicken thighs, sear until golden brown, about 6-7 minutes per side. Remove and set aside to rest.

Stir minced garlic and grated ginger into the same skillet, cooking for 1-2 minutes until fragrant.

Add diced red bell pepper and frozen peas to the skillet. Sauté for about 3-4 minutes until the bell pepper is vibrant and tender.

Fold in diced pineapple, cooking for an additional 1-2 minutes until warmed.

In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour over the skillet mixture and simmer for about 2 minutes.

Add the cooked jasmine rice to the skillet, folding it into the mixture gently. Cook for another 2-3 minutes.

Remove from heat and garnish with chopped green onions before serving.