Heat a teaspoon of the oil in a large skillet over medium high heat.
Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
Add garlic and cook another minute.
Remove mixture to a plate.
Add another teaspoon of oil to the pan.
Add rice and warm through, stirring often.
Push rice to the side of the skillet and add the 3 eggs. Cook, scrambling, until done. Stir in to the rice.
Add green parts of the green onions and pineapple chunks and stir.
Add in the red pepper mixture and stir.
Serve rice with meatballs and sauce.