Rinse the jasmine rice under cold water until the water runs clear. Transfer to a pot, add salted water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until tender.

Heat vegetable oil in a large skillet. Season chicken thighs with salt and pepper, cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.

Add diced red bell pepper and frozen peas. Sauté for about 3-4 minutes until tender.

Fold in diced pineapple and cook for an additional 2-3 minutes until warmed through.

Whisk together soy sauce, oyster sauce, and sesame oil in a small bowl. Pour mixture over chicken and vegetables, stirring to coat.

Fluff the cooked rice and add to the skillet. Mix well with the chicken and vegetables, adjusting seasoning if necessary.

Serve hot, garnished with chopped green onions.