Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, water, and salt. Boil, reduce heat, cover, and simmer for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Add chicken thighs, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.

Add minced garlic and grated ginger to the skillet. Stir-fry for 1-2 minutes until fragrant and golden.

Introduce diced red bell pepper and frozen peas to the skillet. Cook for about 3-4 minutes until tender.

Gently fold in diced pineapple, cooking for an additional 2-3 minutes until heated through.

Whisk together soy sauce, oyster sauce, and sesame oil in a bowl. Pour over the chicken and vegetables, stirring to combine.

Fluff the cooked rice with a fork and fold into the skillet with the chicken mixture, ensuring even coating.

Serve hot, garnished with sliced green onions for added freshness and color.