In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

In a skillet, heat the vegetable oil over medium heat. Add the diced red bell pepper and carrot, and sauté for about 5 minutes until softened.

Stir in the pineapple chunks and green peas, and cook for an additional 3-4 minutes.

Add the cooked rice to the skillet with the vegetables and pineapple. Pour in the soy sauce and sesame oil, and stir well to combine.

Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring frequently.

Garnish with chopped green onions before serving. Enjoy your pineapple rice warm!