Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Rinse them under cold water and place in a baking dish.

In a large skillet, heat oil over medium heat. Add cooked chicken until warmed, then stir in teriyaki sauce, pineapple chunks, and cooked rice. Mix well and heat for 5 minutes.

Spoon the filling into each prepared bell pepper, packing it gently. Optionally, sprinkle cheese on top before proceeding.

Arrange the stuffed peppers in the baking dish. Pour water into the bottom of the dish, cover with foil, and bake for 25-30 minutes.

Remove foil for the last 10 minutes to brown the tops. Once done, garnish with cilantro or parsley and serve hot.