Heat a large skillet over medium-high heat and add a splash of oil. Once shimmering, add chicken thighs and sear each side for 6-7 minutes until golden brown.

Once the chicken is browned, add the chopped bell peppers and diced pineapple. Stir gently for about a minute until the bell peppers soften.

Add the medium-grain rice, low-sodium soy sauce, and chicken broth. Stir everything together thoroughly.

Cover the skillet with a lid, reduce heat to low, and let simmer for about 30 minutes.

Check that the chicken has reached an internal temperature of 165°F (75°C). If not, simmer a bit longer.

Allow the dish to rest for a few minutes before serving. Garnish with green onions or a squeeze of lime.