To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil until just smoking. Add ham, bell pepper, onion, and scallion whites and cook until softened and lightly browned, about 7 to 9 minutes. Stir in garlic and ginger until fragrant, about 30 seconds. Transfer to a plate.
In the same skillet, Heat remaining 1 tablespoon oil over medium-high 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 heat remaining 1 tablespoon oil to empty side of skillet until shimmering. Add eggs to oiled side of skillet and cook until set, stirring occasionally, about 30 seconds.
Stir eggs and ham mixture into rice. Stir in soy sauce mixture until evenly coated. Remove from heat and stir in pineapple and garnish with scallion greens.
Sriracha: Add more for spicy fried rice or omit entirely.
Ginger: To peel fresh ginger, use the tip of a spoon to scrape off the peel. You can store any extra ginger in the freezer. Whenever you need some, grate the amount you need and return the rest to the freezer.