Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers, and remove the seeds and membranes. Brush the insides of each pepper with a light coat of olive oil to help them crisp up in the oven. Arrange the peppers in a baking dish, standing upright.

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Add the cubed chicken and cook for 5-6 minutes, stirring frequently until the chicken is golden and nearly cooked through.

Once the chicken is cooked, stir in the teriyaki sauce, soy sauce, and fresh pineapple chunks. Cook everything together for another 3 minutes, allowing the sauce to thicken slightly and coat the chicken and pineapple.

In a separate bowl, combine the cooked jasmine rice with half of the pineapple chicken mixture. Stir to combine, allowing the rice to soak up the flavorful sauce.

Spoon the rice and chicken mixture into each bell pepper, packing the filling in tightly. Top each pepper with the remaining pineapple chicken mixture.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the peppers to soften and the top to caramelize. You can broil for an extra 2-3 minutes for a more crispy finish.

Once baked, remove the peppers from the oven. Sprinkle sesame seeds and sliced green onions over the top for an extra pop of flavor and crunch. Serve warm and enjoy!