Preheat oven to 375°F (190°C). Place the hollowed-out yellow bell peppers in a 9x13 inch baking dish. Lightly drizzle with 1 tablespoon of olive oil and par-bake for 15 minutes.

While peppers bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken chunks and sear for 5-7 minutes until browned and cooked through. Remove chicken and set aside.

Reduce heat to medium. In the same skillet, add garlic and ginger, cooking for 30 seconds. Whisk in the soy sauce, brown sugar, pineapple juice, and rice vinegar. Bring to a simmer.

Whisk the cornstarch and cold water together in a small bowl, then slowly pour into the simmering sauce. Stir constantly for 1-2 minutes until the sauce is thick and glossy.

Turn off the heat. Add the cooked chicken back into the skillet. Fold in the cooked rice and pineapple chunks until everything is evenly coated in the teriyaki glaze.

Remove the par-baked peppers from the oven. Generously scoop the chicken and rice filling into each pepper, packing it slightly.

Return the stuffed peppers to the oven and bake for an additional 15-20 minutes until the peppers are tender and the filling is hot and bubbly.

Let cool for 5 minutes, garnish with fresh chopped green onions, and serve.