Cook the rice according to instruction. I prefer to cook mine in my instant pot. 2 cups rice to 2 cups water for 10 minutes. let Naturally release for 10.
In a large cast iron skillet, heat 2 teaspoons of vegetable oil over medium high heat. Add the chicken and saute until browned and cooked through, about 4-5 minutes. Season to taste with salt and pepper.
Remove the chicken from the pan and place it on a plate. Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium high heat.
Add the frozen peas and carrots to the pan, cook 3-5 minutes or until softened.
Stir in the onion, red bell pepper, pineapple and bacon; cool 2-3 minutes more. Add in chopped chicken and stir.
Pour the cooked rice into a separate large bowl. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined.
Add in veggie/bacon/pineapple mixture and toss. Season to taste with salt and pepper, add more soy sauce if desired.
Serve immediately, sprinkled with sliced green onions if desired.