Preheat your oven to 400°F (200°C). Place the bell pepper halves cut-side up in a baking dish. Drizzle with half of the olive oil and season with a pinch of salt and pepper. Bake for 15-20 minutes, until they just begin to soften.

While the peppers bake, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, reserved pineapple juice, honey, rice vinegar, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry.

Bring the sauce mixture to a simmer over medium heat. Whisk in the cornstarch slurry and continue to simmer, whisking constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the sesame oil. Set aside.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Reduce the heat to low.

Pour about two-thirds of the prepared teriyaki sauce over the chicken, stirring to coat. Add the cooked jasmine rice and the drained pineapple chunks to the skillet. Stir everything together until well combined and heated through.

Remove the pre-baked peppers from the oven. Carefully spoon the teriyaki chicken and rice mixture evenly into each pepper half, mounding it slightly.

Drizzle the remaining teriyaki sauce over the top of each stuffed pepper. Return the baking dish to the oven and bake for another 10-15 minutes, until the filling is hot and bubbly and the peppers are completely tender.

Remove from the oven and let rest for a minute. Garnish generously with sliced green onions and a sprinkle of sesame seeds before serving.