Instructions:
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Marinate the Chicken:
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In a bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch.
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Add chicken cubes and toss to coat. Cover and refrigerate for 30 minutes–2 hours.
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Cook the Chicken:
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Heat oil in a skillet over medium-high heat.
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Add marinated chicken (reserve excess marinade) and cook for 5–7 minutes until no longer pink.
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Pour in remaining marinade and simmer for 1–2 minutes until slightly thickened. Remove from heat.
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Prep the Peppers & Rice:
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Preheat oven to 375°F (190°C).
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Cut tops off bell peppers; remove seeds and membranes.
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In a large bowl, mix cooked rice, cooked chicken, pineapple, green onions, salt, and pepper.
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Stuff & Bake:
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Spoon filling evenly into peppers. Place in a baking dish.
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Bake for 20–25 minutes until peppers are tender.
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Serve:
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Garnish with sesame seeds and extra green onions.
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Enjoy your sweet & savory stuffed peppers!
Key Improvements:
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Streamlined Steps: Combined related tasks (e.g., marinating and cooking chicken in one section).
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Clearer Formatting: Bold headers and bullet points for easy scanning.
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Added Tips: Mentioned reserving marinade for extra flavor.
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Simplified Language: Removed redundant words (e.g., “thoroughly”).
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Let me know if you’d like any further tweaks!
