In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and diced red bell pepper. Sauté for 2-3 minutes until the pepper is tender.
Stir in the pineapple chunks, frozen peas, soy sauce, teriyaki sauce, and ground ginger. Cook for another 3-4 minutes, allowing the flavors to meld.
Return the cooked chicken to the skillet and mix well. Add the cooked rice and stir until everything is combined and heated through, about 2-3 minutes.
Remove from heat and garnish with sliced green onions and chopped cilantro if desired. Serve warm.