Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of chicken broth. Bring to a boil, then reduce the heat to low and cover. Cook for about 18-20 minutes, or until the rice is tender. Once done, set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and bell pepper, sautéing until the vegetables are soft, about 5 minutes.

Add the minced garlic and grated ginger to the skillet, cooking for an additional minute until fragrant.

Incorporate the chicken cubes into the skillet. Cook until the chicken is browned and cooked through, about 7-10 minutes. Ensure to stir occasionally to prevent sticking.

Add the pineapple chunks, soy sauce, and oyster sauce (if using) to the skillet. Stir well to combine all ingredients and cook for an additional 3-5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with chopped green onions if desired.

For added heat, consider adding a splash of sriracha or some red pepper flakes.

You can substitute chicken with shrimp or tofu for a different protein option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.