Preparation

• Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoops out the seeds and membranes. Arrange the peppers upright in a baking dish.
• In a large skillet, heat vegetable oil over medium-high heat. Add the cubed chicken, season with a pinch of salt and pepper, and sauté for about 4-5 minutes until the chicken is lightly golden and just cooked through.
• Reduce heat to medium. Pour in the teriyaki sauce and pineapple juice, stirring to coat the chicken evenly.
• In a small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry, then add it to the skillet. Cook for another 1-2 minutes, stirring often, until the sauce thickens and becomes glossy.
• Remove the skillet from heat. Stir in the cooked rice, diced pineapple, and half of the chopped green onions. Toss everything together until fully combined.
• Evenly spoon the chicken and rice mixture into each bell pepper, pressing down gently to fill all the way to the top. Sprinkle the rest of the green onions on top.
• Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers. Cover loosely with foil and bake for 25-30 minutes, or until the peppers are tender.
• Remove from the oven, uncover, and sprinkle with sesame seeds if desired. Serve warm and enjoy!