Start by cutting the chicken into bite-sized pieces and place them in a bowl. Dice the bell peppers into small chunks and set aside. Mince three cloves of garlic and grate about one tablespoon of fresh ginger. Drain the pineapple chunks well to prevent excess moisture in your dish.

In a large skillet, heat two tablespoons of cooking oil over medium-high heat. Add the chicken pieces and cook for about 5 minutes or until lightly browned and cooked through.

In the same skillet, add more oil if needed and toss in the minced garlic, grated ginger, and diced bell peppers. Sauté for 2-3 minutes.

Stir in 1 cup of jasmine rice into the mixture of sautéed vegetables, allowing to toast lightly for about 1-2 minutes. Then, incorporate the drained pineapple chunks and a splash of their juice.

Return the cooked chicken back to the skillet. Pour in ¼ cup of soy sauce, along with 2 tablespoons of brown sugar and 1 cup of chicken broth or water. Stir to combine.

Cover with a lid and let it simmer on low heat for approximately 15 minutes, or until the rice absorbs the liquid and becomes tender.

Remove from heat and fluff the rice gently with a fork. Drizzle with sesame oil if desired and garnish with sliced green onions. Serve hot.