In a small bowl, mix together the soy sauce and pineapple juice until well combined.

Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the diced ham and pineapple, cooking for about 2 to 3 minutes until caramelized.

Stir in the diced bell pepper and cook until slightly tender, then transfer the mixture to a plate.

Add 1 1/2 tablespoons of oil to the skillet along with the minced garlic. Stir to release its fragrance. Add the cooked rice and cook until lightly toasted and heated through.

Push the rice to one side of the skillet. Pour the remaining 1/2 tablespoon of oil into the empty side. Pour the beaten eggs onto the oil and cook undisturbed for about 30 seconds until the bottom sets. Scramble gently until mostly cooked but still slightly runny.

Mix the scrambled eggs into the rice thoroughly.

Move the rice mixture to create a well in the center. Pour the soy sauce and pineapple juice mixture into the well. Cook for a few seconds, then stir everything together.

Return the ham, pineapple, and bell peppers back into the pan. Stir to combine and taste, adding salt as needed.