Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove and set aside.
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Cook until softened.
Stir in the pineapple and cook for an additional 2 minutes.
Add the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
Return the cooked chicken to the skillet and mix well. Heat through for a few minutes.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.