Cook the rice according to the package directions. Drain and rinse under cold water.
In the meantime, heat the oil in a large 12-inch skillet. Add the chicken, onion and carrot and cook until lightly browned, about 5 minutes, while stirring often. Add the peppers and peas and cook for another 2-3 minutes or until the peas are thawed and piping hot.
Add the pineapple and cook for another 2-3 minutes, stirring often. Add the cooked and rinsed rice and cook for 2-3 minutes again, stirring constantly.
Finally, stir through the BBQ sauce and serve immediately with sliced red cabbage and scallions, if you like.