Begin by cutting boneless, skinless chicken breasts into ¾-inch chunks and season with salt and black pepper. Shred the carrots, chop the onions, garlic, and grate the ginger.

In a large skillet, heat vegetable oil over medium heat. Add seasoned chicken and cook for about 5-7 minutes until brown and cooked through. Ensure internal temperature reaches 165°F.

Add chopped onions, shredded carrots, minced garlic, and ginger to the skillet. Sauté for 5-7 minutes until onions are translucent and veggies are tender.

Return the cooked chicken to the skillet. Add pineapple chunks and scallions, mixing well. Allow ingredients to meld on low heat for a minute.

In a bowl, whisk reserved pineapple juice, soy sauce, ketchup, brown sugar, and cornstarch until smooth. This sauce ties together the flavors.

Pour the prepared sauce over chicken and vegetables. Simmer for about 3-5 minutes until the sauce thickens and becomes glossy.

Cook rice according to package instructions using water and chicken broth. This typically takes about 15-20 minutes.

To serve, scoop rice onto plates and top with Pineapple Chicken and sauce. Garnish with sliced scallions.