Prepare the jasmine rice according to the package instructions. Rinse the rice under cold water until clear, then combine with water in a saucepan. Bring to boil, reduce heat, cover, and simmer for about 15 minutes, or until fluffy. Set aside keeping warm.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add diced chicken breasts and sauté for 6-8 minutes until cooked through and golden brown. Season with salt and pepper, then remove and set aside.

Lower the heat and add chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until translucent. Stir frequently to prevent garlic from burning.

Add diced red bell pepper and fresh pineapple chunks to the skillet. Cook for 3-4 minutes until the bell pepper softens and the pineapple is warm.

In a small bowl, mix soy sauce, honey, rice vinegar, and red pepper flakes. Pour over the vegetables in the skillet, tossing gently to coat.

Return the sautéed chicken to the skillet and mix thoroughly with the vegetables and sauce. Cook for 2-3 minutes until the sauce thickens slightly.

Serve the mixture over prepared jasmine rice, garnishing with freshly sliced green onions.