In a large skillet, heat olive oil over medium heat. Add cubed chicken and cook for 5–6 minutes, until browned and cooked through. Remove and set aside.
In the same skillet, sauté onion, garlic, and red bell pepper for 2–3 minutes until softened.
Stir in jasmine rice and toast for 1–2 minutes.
Add chicken broth, soy sauce, and grated ginger. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
Return chicken to the skillet along with pineapple chunks. Stir to combine and heat through for 2–3 minutes.
Season with salt and pepper to taste.
Garnish with green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 4 servings
