Prepare the Rice: If using freshly cooked rice, cook it according to package instructions and then spread it on a sheet pan to cool for at least 30 minutes.

Chop the Vegetables: Finely dice the onion, chop the carrots and bell peppers, core and chop the fresh pineapple, and slice the scallions.

Heat the Oil: In a large wok, heat 2 tablespoons of avocado oil over medium-high heat until it shimmers.

Cook the Chicken: Add the cubed chicken to the hot wok in a single layer and cook undisturbed for 2-3 minutes until golden brown.

Add Aromatics and Carrots: Once the chicken is nearly done, add the finely diced onion and chopped carrots.

Include Peppers and Peas: Add the chopped bell peppers and frozen peas into the mix and cook for an additional 2 minutes.

Add Pineapple: Include the chopped fresh pineapple and cook for about 2 minutes.

Mix in the Rice: Gently stir in the chilled jasmine rice and cook everything together for 2-3 minutes.

Season with Sauces: Drizzle the soy sauce and freshly grated ginger over the rice mixture.

Finish with BBQ Sauce: In the last minute of cooking, toss in the BBQ sauce.

Garnish and Serve: Remove the wok from heat and serve your dish hot, garnished with shredded red cabbage and sliced scallions.