Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

If you’re craving something that tastes like a little tropical vacation on your plate, this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is exactly what you need. The combination of sweet pineapple with savory teriyaki, tender chicken, and fluffy rice all stuffed inside colorful bell peppers makes it a total crowd-pleaser. I love making this when I want a dish that’s both satisfying and a bit different from the usual weeknight dinners.

What makes this recipe special is how the flavors blend effortlessly—juicy pineapple pieces sneak in just the right amount of sweetness, while the teriyaki gives it that rich, umami depth. Plus, it’s perfect for meal prep if you want to get ahead for the week or feed a hungry family without spending hours in the kitchen. You’re going to love how simple and rewarding this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is to whip up.

Ingredients You’ll Need

These ingredients come together to create a well-balanced, flavorful meal that’s easy to find at your local grocery store. Each component plays a role—for example, the bell peppers act as both a tasty vessel and a healthy bonus, while the teriyaki sauce ties everything together with its sweet-savory punch.

• Boneless, skinless chicken breasts: Shredded chicken absorbs the teriyaki sauce perfectly—leftover cooked chicken works beautifully here, saving you prep time.
• Cooked rice: White or brown rice both work; brown rice adds a bit more texture and nutrition, but white rice keeps it light and fluffy.
• Diced pineapple: Fresh is ideal for bright flavor, but canned pineapple works well too—just be sure to drain it well so your filling isn’t soggy.
• Teriyaki sauce: The star of the show! Use your favorite store-bought brand or homemade if you want to control the sweetness and saltiness.
• Olive oil: For sautéing and drizzling; adds richness and helps soften the peppers.
• Garlic: Fresh minced garlic adds depth and aroma—don’t skip this!
• Ground ginger: Brings a warm, subtle spice that complements the teriyaki and pineapple.
• Red pepper flakes (optional): For those who like a gentle kick—adjust to your heat preference.
• Salt and pepper: Basic seasonings to balance the flavors.
• Large bell peppers: Any color works, though I find red or yellow peppers add a nice sweetness and vibrant look when served.
• Shredded mozzarella or cheddar cheese (optional): Melts beautifully on top for a gooey finish, but feel free to skip if you’re dairy-free.

Variations

One of my favorite parts about the Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is how easy it is to tweak based on what you have or what you’re feeling. Personally, I like to experiment with adding different veggies or swapping out the rice depending on the season and my mood.

• Vegetarian version: I’ve swapped the chicken for black beans or firm tofu for a delicious meatless meal that still feels hearty and filling.
• Rice alternatives: Use quinoa or cauliflower rice if you want to lighten it up or add a different texture. Quinoa especially adds a nice nutty flavor.
• Extra veggies: Sometimes I stir in diced carrots or chopped spinach for more color and nutrients—just sauté those with the garlic at the start.
• Spice it up: Add more red pepper flakes or a splash of sriracha in the filling for a spicy twist if you enjoy heat.

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Step 1: Prep the Peppers Just Right

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and membranes. If you have time, blanch the peppers in boiling water for 5–6 minutes to soften them up a bit—it helps them cook evenly without turning mushy. Then, place them upright in a baking dish, ready to be filled.

Step 2: Cook the Filling with Flavor

Heat olive oil in a skillet over medium heat and sauté the minced garlic for about 1-2 minutes until fragrant—don’t let it burn! Toss in your shredded chicken, then add the teriyaki sauce, diced pineapple, ground ginger, red pepper flakes if using, plus salt and pepper. Let everything cook together for 5-6 minutes so the flavors marry beautifully. Finally, stir in your cooked rice and mix until the filling is well combined and coated in that glossy sauce.

Step 3: Stuff and Bake to Perfection

Fill each prepared bell pepper with the chicken and rice mixture, pressing it down gently so every bite is satisfying. Drizzle a little olive oil over the top of each pepper to help keep them moist in the oven. Cover the dish with foil and bake for 25–30 minutes. If you want crispy tops, uncover the peppers during the last 5 minutes. If you decide on cheese, sprinkle it on top right at the end and let it melt to golden perfection.

How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Garnishes

I usually toss on some sliced green onions or even a few extra pineapple chunks to give a fresh burst that contrasts beautifully with the baked filling. A sprinkle of sesame seeds can add a nice crunch and make the presentation pop—plus, it’s fun to sprinkle on right before serving.

Side Dishes

This recipe feels like a complete meal on its own, but if you want to add sides, a simple green salad or steamed broccoli works great. For a more indulgent option, creamy mashed potatoes or garlic noodles perfectly balance the sweet-savory flavors of the teriyaki chicken stuffing.

Creative Ways to Present

For dinner parties or special occasions, I like serving each stuffed pepper on a bright plate and garnishing with fresh cilantro and a wedge of lime for a zesty twist. You can also serve the filling on the side in little lettuce cups for a deconstructed version that’s fun and interactive.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually last about 3-4 days. The peppers soften a little more after chilling, but they taste just as delicious warmed up, making for a great next-day meal.

Freezing

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe freezes surprisingly well. I recommend baking them fully, letting them cool, then wrapping each pepper tightly in foil or plastic wrap before freezing. When you want to enjoy them, thaw overnight in the fridge and reheat in the oven for the best texture.

Reheating

To bring leftovers back to life, I reheat covered in the oven at 350°F (175°C) for about 15-20 minutes. This helps keep the peppers from drying out while warming the filling evenly. If you’re in a hurry, microwave uncovered for a few minutes, though the oven method yields a better texture.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe has become one of my go-to dinners when I want something both comforting and exciting. Its perfect balance of flavors and textures always gets compliments, and it feels like a home-cooked celebration every time I make it. I hope you’ll give it a try and enjoy how easy it is to bring a bit of sweet-savory magic to your dinner table!

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