Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to boil, then cover and simmer for 15-20 minutes. Remove from heat and let steam for 5 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season 1 pound of chicken thighs with salt and pepper, then add to the skillet. Sear for 5-7 minutes on each side until golden brown and cooked through.

In the same skillet, add 2 minced garlic cloves and 1 tablespoon of grated ginger. Stir-fry for 1-2 minutes until fragrant.

Add 1 sliced red bell pepper and 1 cup of frozen peas, stirring for 3-4 minutes until tender.

Fold in 1 cup of diced pineapple and cook for an additional 2-3 minutes.

Mix together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sesame oil. Pour over the skillet mixture and simmer for 2-3 minutes.

Gently fold the cooked rice into the skillet with the mix, adjusting salt and pepper to taste.

Serve hot, garnished with chopped green onions and additional soy sauce or chili sauce if desired.