Heat a large skillet over MED HIGH heat. Once hot, add 1 tablespoon of the avocado oil.

Add diced boneless skinless chicken breasts and season with kosher salt and black pepper.

Cook for 4-5 minutes, stirring occasionally, until cooked through. Remove to a plate, but don't wipe out the skillet.

To the same skillet, add the remaining 1 tablespoon avocado oil. Then add diced yellow onion, garlic, and minced fresh ginger.

Cook, stirring occasionally, for 2-3 minutes, or until fragrant and soft.

Slide the onion mixture over to one side of the skillet, then add fresh pineapple chunks and let them cook for 2-3 minutes until slightly caramelized and seared.

Add frozen peas and carrots and cook, stirring often, for 2 minutes, or until tender.

Return the cooked chicken to the skillet, and add cooked jasmine rice, mixing well.

Add reduced sodium soy sauce, oyster sauce, and toasted sesame oil and stir well to evenly distribute the sauces through the rice.

Cook another 3-4 minutes, until well mixed and warmed through.

Serve hot, topped with diced green onions if desired.