Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or saucepan, combine the rinsed rice and 2 cups of water. Cook according to rice cooker instructions or bring to a boil, then cover and reduce heat to low for 15-20 minutes until rice is tender.

While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.

Add the sliced red bell pepper to the skillet and stir-fry for an additional 2-3 minutes until the pepper is slightly tender.

Stir in the minced ginger and garlic, cooking for another minute until fragrant.

Add the pineapple chunks, soy sauce, and brown sugar to the skillet. Stir well to combine and let it simmer for about 5 minutes, allowing the sauce to thicken slightly.

Once the rice is done, fluff it with a fork. Serve the pineapple chicken mixture over the rice, garnishing with chopped green onions.

Feel free to customize this dish by adding your choice of vegetables like snap peas or carrots. You can also substitute chicken with shrimp or tofu for a different protein option.

Adjust the sweetness by varying the amount of brown sugar based on your preference.