Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced ham to the skillet and cook for about 3-4 minutes until heated through.
Incorporate the pineapple chunks and frozen peas and carrots, cooking for another 3-4 minutes until the vegetables are tender.
Push the mixture to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice mixture.
Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour in the soy sauce and sesame oil, stirring everything together until well combined and heated through.
Season with salt and pepper to taste. Stir in the sliced green onions just before serving.