Preparation Steps

• Preheat your oven to 375°F (190°C).
• Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
• In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
• Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
• Stir in diced pineapple, cooked rice, teriyaki sauce, ginger, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
• Spoon the chicken and rice mixture into the prepared bell peppers, packing them tightly.
• Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
• Remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.