First, preheat oven to 375 degrees Fahrenheit.

In a large skillet over medium heat, cook ground chicken until cooked through.

Then, add in diced pineapple, minced garlic, coconut aminos, honey and ground ginger to skillet. Stir to combine.

Cook for 5 minutes on medium low heat, stirring occasionally to prevent burning.

While that cooks, slice peppers in half. Remove seeds. Place peppers on a baking sheet and drizzle with olive oil.

Stuff each pepper with chicken pineapple mixture. Bake for 20 to 25 minutes or until peppers have softened. For extra crispy peppers, broil on high for 2 minutes.

Finally, remove pan from oven. Garnish with chopped green onions before serving.