Begin by heating a large skillet or wok over medium-high heat. Once hot, pour in the tablespoon of sesame oil, allowing it to coat the bottom of the pan.

Add the diced ham, carrots, and peas to the hot skillet. Stir-fry for about 2-3 minutes until the carrots are tender and the ham starts to brown slightly.

Push the sautéed ingredients to the side of the skillet, creating a space in the center. Pour the beaten eggs into this empty space and let them cook for about a minute before scrambling them with a spatula.

Next, add the day-old rice and pineapple chunks to the skillet, breaking up any clumps of rice with your spatula. Pour in the soy sauce, and stir-fry the mixture for 5-7 minutes.

In a small saucepan over medium heat, combine pineapple juice, ketchup, soy sauce, rice vinegar, and brown sugar. Stir the mixture until it starts to simmer, then add the cornstarch dissolved in water.

Once the fried rice is well-mixed and hot, serve it promptly in bowls. Drizzle the thick sauce over the top or serve it on the side.