Cut along the edges of pineapple, leaving 1/4 inch around the border. Scoop out the flesh and place on a cutting board. Cut into chunks and set aside.
Heat a skillet over medium high, add the oil and once hot, add sausages. Sauté the sausages for about 3 minutes. Turn off heat, then add the Teriyaki sauce and toss.
Fill the pineapple halves with the jasmine rice. Top each half with peppers, avocado and sausages.
Garnish with scallions and cilantro.
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