Prepare the chicken by cutting it into bite-sized pieces and seasoning with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes until golden brown and cooked through.

In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, cover, and reduce heat to low. Let it simmer for 15-20 minutes.

In the same skillet, add another tablespoon of olive oil, then toss in the chopped onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until soft. Add the cooked chicken, pineapple chunks, and frozen peas, stirring to combine.

Add the cooked rice and soy sauce to the skillet, mixing well. Cook for an additional 3-5 minutes, stirring occasionally, then garnish with chopped green onions before serving.