In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden

brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with green onions and sesame seeds.