Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Set aside.

Cook the Chicken: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, and red bell pepper over medium heat until softened, about 3-4 minutes.

Add Pineapple and Sauce: Add the chopped pineapple, soy sauce, and grated ginger to the skillet. Stir to combine and cook for another 3-4 minutes, allowing the pineapple to release its juices and the sauce to thicken slightly.

Combine: Return the cooked chicken to the skillet, stirring to combine with the pineapple mixture. Let everything cook together for another 2-3 minutes to ensure the flavors meld.

Serve: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor.