Place cubed chicken pieces in a bowl and season with salt and pepper; toss with corn starch and set aside for 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and cook for 4 to 5 minutes, or until browned and fully cooked.
Transfer cooked chicken to a plate and set aside.
Return skillet to heat and add pineapple chunks; cook for 2 minutes, or until slightly browned on the sides; remove from pan and place them in the plate with the chicken.
Return pan to heat and lower to medium-low. If needed, add 1 more tablespoon canola oil.
Add the beaten eggs to the skillet and stir to scramble them while they cook.
When cooked through, remove eggs from pan and place them in the plate with the chicken.
Return pan to heat and add green onions; cook for a few seconds or until fragrant.
Add the cooked rice to the skillet and mix well; continue to cook for 4 minutes, or until rice begins to sizzle. Cook 1-minute longer for a crunchier texture.
Add carrots, peas, chicken, pineapples, eggs, and soy sauce; stir to combine.
Cook for 3 to 4 minutes, or until everything is heated through.
Remove from heat and garnish with remaining sliced green onions.