In a medium bowl, combine the chicken thighs with soy sauce, minced garlic, and grated ginger. Let it marinate in the refrigerator for at least 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear for about 5-7 minutes, until golden brown. Remove chicken and set aside.

In the same skillet, add diced onion and bell pepper. Sauté for approximately 3-4 minutes until softened and onion is translucent.

Add pineapple chunks into the skillet, stirring gently. Cook for about 2 minutes until slightly caramelized.

Return the seared chicken to the skillet with the sautéed vegetables and caramelized pineapple. Stir in jasmine rice and chicken broth, and bring to a boil.

Reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and absorbs the flavors.

Fluff the rice with a fork after letting it sit covered for 5 minutes. Garnish with sliced green onions and serve warm.