Heat a large skillet over MED HIGH heat. Once hot, add 1 tablespoon of the 2 tablespoon avocado oil.

Add 1 cup diced boneless skinless chicken breasts and season with ½ teaspoon kosher salt and ½ teaspoon 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 ½ cup diced yellow onion, 2 cloves garlic, and 1 teaspoon 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 1 cup fresh pineapple chunks and let them cook for 2-3 minutes until slightly caramelized and seared.

Add ¾ cup frozen peas and carrots (thawed), and cook, stirring often, for 2 minutes, or until tender.

Return the cooked chicken to the skillet, and add 3 cups cooked jasmine rice, mixing well.

Add 2 tablespoon reduced sodium soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon 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 2 green onions (diced) if desired.