Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them in a baking dish and bake for 10 minutes to soften slightly. Set aside.

Heat oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Add garlic and ginger, and cook for another 1–2 minutes.

Stir in pineapple chunks and teriyaki sauce. Simmer for 3–4 minutes to let the flavors meld. Remove from heat and mix in cooked rice and half of the green onions.

Spoon the chicken and rice mixture into each pre-baked pepper. Top each with shredded cheese.

Return stuffed peppers to the oven and bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.

Sprinkle with remaining green onions and serve hot.