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

4 large bell peppers, halved and seeds removed
1 lb cooked chicken breast or thighs, shredded or diced
1 cup cooked rice (white, brown, or jasmine)
1 cup pineapple tidbits (drained if canned)
1/2 cup diced red onion or green onion
1 cup shredded mozzarella or Monterey Jack cheese (optional)
1 tbsp chopped fresh cilantro or green onion (for garnish)

For the Teriyaki Sauce (or use 3/4 cup store-bought):

1/3 cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water (slurry)
1 clove garlic, minced

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
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.

Serve:
Drizzle with remaining teriyaki sauce and top with cilantro or green onion. Serve warm with extra sauce or a side salad.

Notes

Use rotisserie chicken for a quick shortcut.
Swap in quinoa or cauliflower rice for a low-carb option.
Make it vegetarian by using tofu or chickpeas instead of chicken.