Drain pineapple, reserving ¼ cup juice. Whisk together reserved pineapple juice, soy sauce, rice vinegar, garlic, and ginger in a small bowl; set aside.

Heat a large nonstick skillet over medium-high heat. Add chopped meat; stir-fry 3 minutes or until lightly browned. Transfer to a bowl.

Heat oil in same skillet over medium-high heat. Add pineapple chunks and water chestnuts; stir-fry 2 to 3 minutes or until lightly browned. Transfer to bowl with meat.

Pour eggs into skillet. Cook 15 seconds over medium heat or until eggs begin to set. Continue cooking and gently stirring to scramble eggs until eggs are cooked through but still glossy. Add cooked rice and pineapple juice mixture. Cook 2 to 3 minutes or until heated through, stirring often.

Add meat and water chestnut mixture, peas and carrots, and 2 sliced green onions to rice mixture in skillet. Cook and stir until mixture begins to crisp. Remove from heat and garnish with additional green onions, if desired.