In a small bowl, whisk together soy sauce, sesame oil, and Sriracha. Set aside.
Heat 1 tablespoon peanut oil over medium heat in nonstick skillet until just smoking. Add ham, bell pepper, scallion whites, onion and cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Transfer to plate.
Heat 1 tablespoon peanut oil in now empty skillet over medium heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
Push rice to one side of skillet and add remaining 1 tablespoon peanut oil to cleared side of skillet. Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds.
Stir eggs and ham mixture into rice. Stir soy sauce mixture into rice until thoroughly combined. Off heat, stir in pineapple and scallion greens.