1. Bring 2 cups of the water to a boil in a 2-quart saucepan. When the water boils, add the rice, cover the pan and reduce the heat to low. Cook for 17 minutes or until the rice is tender.
2. Meanwhile, combine the pineapple juice and soy sauce in a medium bowl. Cut the chicken breasts into bite-size pieces and place in a small bowl. Pour about one-quarter of the pineapple-soy mixture over the chicken and stir to coat. Set aside the remaining sauce mixture. Cut the scallions into 1/4-inch pieces, using all of the whites and enough of the tender green tops to make 1/2 cup. Set them aside.
3. Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot, pour the sauce-coated chicken into the hot skillet. Stir and cook until the chicken is no longer pink on the outside, about 4 to 5 minutes.
4. Add the garlic, ginger, and fresh vegetables. Continue to stir and cook for about 3 more minutes, until the vegetables just begin to get tender. Add the reserved scallions.
5. Add the remaining soy-sauce mixture to the skillet. In a small jar that has a lid, mix the remaining 1/4 cup of water with the cornstarch and shake well. Add to the chicken mixture and stir and toss until the sauce has thickened, about 2 minutes. Serve at once over hot cooked rice.
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