Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add Pineapple:
Stir in the cubed pineapple and cook for an additional 2 minutes, allowing the flavors to meld.
Cook the Rice:
Add the jasmine rice to the skillet, followed by the chicken broth, soy sauce, grated ginger, salt, and pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Combine and Serve:
Return the cooked chicken to the skillet, mixing everything together. Heat through for a few minutes.
Serve the dish garnished with sliced green onions and a sprinkle of sesame seeds.
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