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In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, until just done, 7 to 8 minutes. Transfer the chops to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes. Serve with the scallion rice.