Drain pineapple, reserving 1 cup of the juice. Measure out about 1 cup of pineapple and put the rest in the fridge to save for later. Set aside.
Heat olive oil in a 12" skillet over medium-high heat.
Season chicken with salt and pepper and add to the skillet. Cook until browned but not completely cooked through; about 3-4 minutes turning once.
Push chicken aside and add rice to the skillet. Cook rice, stirring often, until semi-translucent; about 2-3 minutes.
Add chicken broth, 1 cup pineapple and 1 cup pineapple juice to the rice mixture and stir to combine. Bring to a boil over medium heat, then cover and reduce heat to low.
Cook for 20 minutes without lifting the lid. Check the rice for doneness. Continue cooking if necessary, checking every couple of minutes. You will know it's done when most of the liquid is gone.
Stir in sliced green onions, reserving a few for garnish.
Divide into bowls, garnish with reserved pineapple and sliced green onions if desired and serve.
Flavor variations: Add some minced garlic with the liquid, or cook some diced onion with the chicken. Red pepper flakes tossed in with the chicken and rice would add some heat. Add a little Sriracha sauce or soy sauce as a finishing touch.
If you want to add some veggies, broccoli, carrots or bell pepper would be delicious. Cook them separately and stir in to the final dish before serving.
Please note that nutritional information is approximate.