Cut chicken into 1-inch cubes. Cut peppers, onion & pineapple into 1-inch pieces; set aside.
Assemble kebabs by alternating chicken and veggies until each skewer is full.
TERIYAKI GLAZE: Pour teriyaki sauce into a saucepan over medium-high heat, stirring occasionally. Once the sauce comes to a boil, reduce the heat and simmer until it has reduced and thickened a bit, about 10-15 minutes.
Meanwhile, preheat an outdoor grill to 350 degrees.
Place kebabs on the grill. Cook turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees about 10-12 minutes.
Brush on teriyaki glaze and cook another 3-5 minutes. Remove kebabs from heat, brush with more glaze and garnish with green onions. Serve immediately over jasmine rice with remaining glaze, if desired.