Start by cooking jasmine rice according to package instructions. Set aside when done.

Heat sesame oil in a large skillet over medium heat. Add ground turkey, garlic, and ginger. Cook until the turkey is browned, breaking it up into crumbles, about 6-8 minutes.

Stir in chopped red bell pepper and pineapple chunks. Cook for 3-4 minutes until the pepper softens.

In a small bowl, mix soy sauce, honey, and the cornstarch slurry. Pour the mixture over the turkey and stir. Let it simmer for another 3-5 minutes until the sauce thickens.

Divide cooked rice into 4 bowls. Top with the teriyaki turkey and pineapple mixture.

Garnish with sliced green onions and sesame seeds.