Prep Ingredients: Cut chicken into bite-sized pieces, shred carrots, slice onions, and chop garlic and ginger.

Cook Chicken: Heat oil in a skillet, season chicken with salt and pepper, sauté for 6-8 minutes until cooked through.

Sauté Vegetables: Add onions, garlic, ginger, and carrots to the skillet, sauté for 4-5 minutes until softened.

Add Pineapple and Chicken: Stir in pineapple and return chicken to skillet, mix well and cook for 2-3 minutes.

Prepare Sauce: Whisk together reserved pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch mixture, then pour over the skillet.

Cook Rice: In another pot, combine rice, water, and broth, bring to a boil, then simmer for 15 minutes until tender.

Serve: Plate rice, spoon chicken and pineapple mixture over rice, and garnish with chopped scallions.