1. Marinate the Chicken:

   • In a bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch.

   • Add chicken cubes and toss to coat. Cover and refrigerate for 30 minutes–2 hours.

2. Cook the Chicken:

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   • Heat oil in a skillet over medium-high heat.

   • Add marinated chicken (reserve excess marinade) and cook for 5–7 minutes until no longer pink.

   • Pour in remaining marinade and simmer for 1–2 minutes until slightly thickened. Remove from heat.

3. Prep the Peppers & Rice:

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   • Preheat oven to 375°F (190°C).

   • Cut tops off bell peppers; remove seeds and membranes.

   • In a large bowl, mix cooked rice, cooked chicken, pineapple, green onions, salt, and pepper.

4. Stuff & Bake:

   • Spoon filling evenly into peppers. Place in a baking dish.

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   • Bake for 20–25 minutes until peppers are tender.

5. Serve:

   • Garnish with sesame seeds and extra green onions.

Enjoy your sweet & savory stuffed peppers!

Key Improvements:

• Streamlined Steps: Combined related tasks (e.g., marinating and cooking chicken in one section).

• Clearer Formatting: Bold headers and bullet points for easy scanning.

• Added Tips: Mentioned reserving marinade for extra flavor.

• Simplified Language: Removed redundant words (e.g., “thoroughly”).

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Let me know if you’d like any further tweaks!