Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the chicken in the pan, ensuring not to crowd it. Cook for 3-4 minutes per side, until deeply golden brown. Remove the chicken to a plate and set aside.

Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 4-5 minutes, scraping up any browned bits from the bottom of the pan. Once the onion has softened, add the minced garlic and grated ginger. Cook for another minute until fragrant, stirring constantly.

Pour in the low-sodium soy sauce, the reserved juice from the can of pineapple, and the chicken broth. Bring the mixture to a simmer, stirring to combine everything.

Sprinkle the rinsed rice evenly into the simmering liquid and give it one good stir to submerge. Nestle the seared chicken thighs and any accumulated juices from the plate on top of the rice. Reduce the heat to low, cover the skillet tightly, and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.

Once the rice is cooked, turn off the heat and let the skillet stand, still covered, for 10 minutes to steam. Remove the lid, add the pineapple chunks, and gently fluff the rice with a fork, mixing the pineapple in. Garnish with sliced scallions and toasted sesame seeds before serving.