Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes.

Add the diced bell pepper, onion, and garlic to the skillet. Sauté until the vegetables soften, about 3-4 minutes.

Stir in the rice, folding it into the chicken and vegetable mixture.

Add the reserved pineapple juice and chicken broth to the pan. Bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.

Gently fold in the pineapple chunks and soy sauce. Cook for an additional 2-3 minutes to heat through.

Fluff the rice with a fork, and garnish with chopped green onions if desired. Serve warm.