In a small bowl whisk together soy sauce, sesame oil, and Sriracha and set aside. In a large 12-inch skillet heat 1 tablespoon vegetable oil over medium-high heat until just smoking. Add ham, bell pepper, green onion whites, and yellow onion and cook, stirring occasionally until lightly browned, 7-9 minute. Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
Add eggs to the skillet and stir them into the other ingredients. Stir constantly until eggs are cooked, about 3 minutes. Add rice and soy sauce mixture to skillet, stir until combined and rice is heated through. Turn off heat and stir in pineapple and remaining green onions. Serve immediately.
This recipe moves quickly, so prep all of the ingredients before beginning.
Leftovers will keep in an airtight container in the refrigerator for 5 days.