Cut the chicken thigh fillets into one-inch cubes. Place in a bowl. Add the fish sauce, grated ginger, minced garlic and finely chopped chilies. Mix well. Set aside.
Pan-grill the pineapple chunks. Take a little cooking oil and brush on the bottom of a non-stick frying pan. Spread the pineapple chunks in a single layer. Brown the undersides over high heat, about two minutes. Flip them over and brown the opposite side. Scoop out, move to a plate and set aside.
Heat the remaining cooking oil in the frying pan. Add the chicken cubes with all the marinade. Stir fry for about five minutes.
Add the shallots and carrot slices. Sprinkle with a little salt and pepper. Stir fry for a minute. Add the snap peas, sprinkle with salt and pepper once more, and stir fry for another minute.
Add the rice. Sprinkle in more salt and pepper. Stir fry until the rice is heated through.
Add the pineapple chunks and toss a few times. Taste and add more salt and pepper, if needed.
Transfer the chili chicken fried rice with grilled pineapple to a serving plate. Sprinkle with sliced scallions before serving.