Rinse the jasmine rice under cold water until the water runs clear.
In a large skillet, heat a tablespoon of oil over medium heat and sauté the diced onion and bell pepper until they become soft, around 3-4 minutes.
Add minced garlic and ground ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chicken thighs to the skillet, cooking until browned on all sides, about 5-7 minutes.
Stir in the pineapple chunks, soy sauce, chicken broth, and rinsed rice.
Bring the mixture to a boil, then reduce heat to low and cover the skillet. Cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and let it sit covered for 5 minutes to further steam the rice and settle the flavors.
Fluff the rice with a fork, season with salt and pepper to taste, and garnish with chopped green onions before serving.
