Start by chopping the chicken breasts into bite-sized pieces, dicing the pineapple into juicy pineapple chunks, and getting everything ready before you start cooking.

In a large skillet over medium-high heat, cook the chicken in cooking oil until it's no longer pink in the center. This should take about 3-4 minutes. Set it aside in a small bowl.

In the same skillet or a hot wok, sauté the onions and garlic until fragrant. Then add chopped carrot and frozen peas, and continue to stir fry until they're softened.

Push the vegetables to the side of the wok and add the rest of the oil. Pour in the beaten eggs and scramble them until just set.

Mix in the cold cooked rice, cooked chicken, and green onions, and stir fry everything until well combined. Add the soy sauce, salt, and pepper to taste, and stir well to combine.

Lastly, fold in the pineapple chunks for a quick stir for 1-2 minutes. Once everything is heated and well combined, your pineapple chicken fried rice is ready to be served.

Serve it in a hollowed-out pineapple bowl, and squeeze some lime juice over the rice (optional). Enjoy!