Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. Remove the chicken and set it aside.

In the same skillet, sauté the onion, garlic, and red bell pepper until softened.

Add the cubed pineapple to the skillet and cook for 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is fully cooked.

Return the cooked chicken to the skillet and mix well to distribute the flavors evenly. Heat through.

Serve the dish garnished with sliced green onions and sesame seeds.