Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with water (about 1.5 times the rice) and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes.

In a large skillet, heat vegetable oil over medium heat. Season the chicken thighs with salt and pepper and add them to the skillet. Sear for 5-7 minutes until browned and cooked through.

Once the chicken is cooked, add minced garlic and grated ginger to the skillet. Stir-fry for 1-2 minutes until fragrant.

Add diced red bell pepper and frozen peas to the skillet and cook for an additional 3-4 minutes until the bell pepper is tender.

Introduce diced fresh pineapple to the skillet and cook together for another 2-3 minutes.

In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce into the skillet over the chicken mixture, stirring to coat and letting it simmer for 2-3 minutes.

Carefully add the cooked jasmine rice to the skillet, folding it into the mixture to combine evenly and heat through for about 2-3 minutes.

Taste and adjust seasoning with salt and pepper as needed. Garnish with sliced green onions and serve.