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. Cook, stirring occasionally, for about 2 to 3 minutes until caramelized and fragrant.

Stir in the diced bell peppers and cook for a couple more minutes until slightly tender. Transfer the mixture to a plate and set aside.

Add 1 1/2 tablespoons of oil to the same skillet along with the minced garlic. Stir to release its fragrance. Add the cooked rice and spread it evenly. Cook the rice, stirring occasionally, 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 allow to cook undisturbed for about 30 seconds until the bottom sets. Scramble the eggs gently until mostly cooked but still slightly runny in parts.

Mix the scrambled eggs into the rice by chopping and stirring thoroughly.

Move the rice mixture to the edge of the pan to create a well in the center. Pour the soy sauce and pineapple juice mixture into the well. Allow to cook for a few seconds, then stir everything together to coat the rice evenly, cooking until the moisture has mostly cooked off.

Return the caramelized ham, pineapple, and bell peppers back into the pan. Stir thoroughly to combine. Taste and add a pinch of salt if needed.