Cook the Chicken: The Protein Prep: Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked. This should take about 6-8 minutes, depending on the size of your chicken cubes. Remove the chicken from the skillet and set it aside. Pro Tip for Even Cooking: Don’t overcrowd the skillet. If necessary, cook the chicken in batches to ensure even browning and prevent it from steaming instead of searing. To check if the chicken is cooked through, use a meat thermometer. It should register 165°F (74°C). If you don’t have a meat thermometer, you can cut into the thickest part of the chicken; the juices should run clear when it’s cooked through.

Sauté the Vegetables: The Flavor Base: In the same skillet, sauté the onion, garlic, and red bell pepper until softened. This should take about 5 minutes. Pro Tip for Enhanced Flavor: Sautéing the vegetables before adding the rice and other liquids will enhance their flavor, releasing their natural sweetness and creating a deeper, more complex base for the dish.

Add Pineapple and Rice: The Tropical Infusion: Add the cubed pineapple to the skillet and cook for 2 minutes. This brief cooking time will caramelize the pineapple slightly, bringing out its sweetness and adding a touch of golden color. Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly, and simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed all the liquid. Pro Tip for Perfect Rice: Don’t lift the lid while the rice is simmering, or you’ll release steam, which can cause the rice to cook unevenly and potentially become dry.

Combine and Serve: The Final Assembly: Return the cooked chicken to the skillet and mix well to distribute the flavors evenly throughout the dish. Heat through for a minute or two. Serve the dish hot, garnished generously with sliced green onions and sesame seeds.