Preheat your oven to 375°F (190°C).

Cut off the tops of the bell peppers and remove the seeds and membranes.

In a large skillet over medium heat, add a splash of oil and cook the chicken, teriyaki sauce, pineapple chunks, and cooked rice until heated through.

Spoon the mixture into each bell pepper and add cheese if desired.

Place the stuffed peppers in a baking dish with about a half-inch of water and cover with aluminum foil.

Bake for 25-30 minutes until peppers are tender.

Remove foil and bake for an additional 10 minutes.

Garnish with cilantro or parsley and serve.