Rinse the jasmine rice under cold running water until the water turns clear, removing excess starch. Combine the rinsed rice with water and a pinch of salt in a saucepan, bringing it to a boil. Lower the heat and let it cook for 15-20 minutes until the water is absorbed. Allow the rice to rest, covered, for another 5 minutes.

In a large skillet, heat vegetable oil over medium-high heat. Add the chicken thighs, seasoning generously with salt and pepper. Sear for about 5-7 minutes until golden brown and cooked through. Toss in minced garlic and grated ginger, sautéing for an additional 1-2 minutes until fragrant.

Stir in the diced red bell pepper and frozen peas into the skillet. Cook for about 3-4 minutes, until the bell pepper is tender and the peas are heated through.

Gently fold in the diced pineapple and cook for an additional 2-3 minutes, stirring occasionally.

Whisk together the soy sauce, oyster sauce, and sesame oil in a small bowl. Pour this sauce over the chicken and vegetable mixture in the skillet, stirring to coat the ingredients evenly.

Once the sauce has thickened, add the cooked jasmine rice to the skillet, gently folding it into the mixture. Adjust the seasoning with salt or pepper as needed.

Transfer the dish to a serving platter and garnish with finely chopped green onions. Serve immediately.