Why You’ll Love This Recipe
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a sweet, savory, and colorful twist on a classic. Juicy bell peppers are filled with tender chicken, rice, pineapple, and veggies, all tossed in a flavorful teriyaki sauce. It’s a well-balanced, family-friendly meal that’s fresh, filling, and bursting with tropical flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bell peppers (any color, halved and deseeded)
cooked chicken (shredded or diced)
cooked rice (white or brown)
pineapple chunks (fresh or canned, drained)
carrots (shredded or finely chopped)
green onions (sliced)
teriyaki sauce (store-bought or homemade)
soy sauce (optional, for extra saltiness)
olive oil
sesame seeds (optional, for garnish)
fresh cilantro or parsley (optional, for garnish)
directions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Place pepper halves cut-side up in the baking dish. Drizzle lightly with olive oil and bake for 10 minutes to soften.
In a large bowl, combine chicken, rice, pineapple, carrots, green onions, and teriyaki sauce. Mix well.
Remove peppers from the oven and fill each one with the chicken and rice mixture, pressing gently to pack.
Return stuffed peppers to the oven and bake for 15–20 more minutes, until heated through and peppers are tender.
Garnish with sesame seeds and fresh herbs before serving.
Servings and timing
This recipe yields 4–6 stuffed pepper halves.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Total time: 40–45 minutes
Variations
Use ground chicken or turkey instead of cooked chicken.
Add chopped broccoli or edamame to the filling.
Top with shredded mozzarella or pepper jack for a cheesy finish.
Swap rice for quinoa or cauliflower rice.
Make it spicy with a drizzle of sriracha or chili flakes.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Freeze stuffed (unbaked or baked) peppers for up to 2 months—thaw and bake to reheat.
FAQs
Can I use raw chicken?
Pre-cooked chicken is best for this recipe. Cook and shred beforehand.
What kind of teriyaki sauce should I use?
Use a thick, flavorful sauce—homemade or store-bought with soy, garlic, and ginger notes.
Do I need to pre-bake the peppers?
Yes, it helps soften them for the perfect texture.
Can I make this vegetarian?
Yes! Swap chicken for tofu or chickpeas and use veggie-friendly sauce.
Are these freezer-friendly?
Yes, assemble and freeze before baking, or bake first and freeze portions.
Conclusion
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant, flavor-packed dish that brings sweet, savory, and wholesome ingredients together in every bite. Whether for a weeknight dinner or meal prep, they’re a tropical-inspired twist on stuffed peppers that’s as fun to eat as it is to make.
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are bursting with sweet and savory flavor. Juicy chicken, tender rice, and sweet pineapple are mixed in a homemade teriyaki sauce, then stuffed into colorful bell peppers and baked until perfectly tender. It’s a fun, healthy twist on classic stuffed peppers and a family favorite!
Ingredients
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4 large bell peppers, halved and seeds removed
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1 lb cooked chicken breast or thighs, shredded or diced
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1 cup cooked rice (white, brown, or jasmine)
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1 cup pineapple tidbits (drained if canned)
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1/2 cup diced red onion or green onion
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1 cup shredded mozzarella or Monterey Jack cheese (optional)
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1 tbsp chopped fresh cilantro or green onion (for garnish)
For the Teriyaki Sauce (or use 3/4 cup store-bought):
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1/3 cup low-sodium soy sauce
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2 tbsp honey or brown sugar
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1 tbsp rice vinegar
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1 tbsp cornstarch + 2 tbsp water (slurry)
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1 clove garlic, minced
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
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Make the teriyaki sauce:
In a small saucepan, whisk together soy sauce, honey, vinegar, garlic, and ginger over medium heat. Bring to a simmer. Add cornstarch slurry and stir until thickened (1–2 minutes). Remove from heat. -
Mix the filling:
In a large bowl, combine cooked chicken, rice, pineapple, onion, half the cheese (if using), and about 1/2 cup of the teriyaki sauce. Mix until well combined. -
Stuff the peppers:
Place pepper halves cut side up in the baking dish. Spoon the filling into each pepper, pressing down slightly. Sprinkle with remaining cheese if using. -
Bake:
Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, or until peppers are tender and the cheese is bubbly and golden.
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Serve:
Drizzle with remaining teriyaki sauce and top with cilantro or green onion. Serve warm with extra sauce or a side salad.
Notes
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Use rotisserie chicken for a quick shortcut.
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Swap in quinoa or cauliflower rice for a low-carb option.
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Make it vegetarian by using tofu or chickpeas instead of chicken.
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