Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant, flavor-packed twist on classic stuffed peppers, blending Asian-inspired ingredients with a family-favorite comfort food format. Juicy chunks of chicken, sweet pineapple, and fluffy rice come together in a sticky, savory-sweet teriyaki sauce, all tucked inside tender bell peppers. The result is a colorful, wholesome meal that’s perfect for weeknight dinners or meal prep.

This dish offers a beautiful balance of textures and flavors—the slight crunch of shredded carrots, the softness of rice, the juiciness of pineapple, and the savory glaze of teriyaki. Each bite delivers a sweet and tangy contrast that keeps your palate excited and satisfied. These stuffed peppers are also versatile and easy to customize based on dietary needs or ingredients you have on hand. Whether you’re looking to switch up your usual chicken dinner or want a make-ahead option that reheats well, this recipe is sure to impress with minimal effort and maximum flavor.

Why You’ll Love This Recipe

1. Sweet and Savory Fusion – Teriyaki and pineapple offer a perfectly balanced flavor combo.
2. Wholesome and Filling – Packed with lean protein, veggies, and rice for a complete meal.
3. Customizable – Easily adaptable for dietary needs or ingredient swaps.
4. Perfect for Meal Prep – Store well and reheat beautifully.
5. Colorful Presentation – Bell peppers make a beautiful and edible serving vessel.

Ingredients

• Bell peppers (any color)
• Chicken breast (boneless, skinless, diced)
• Cooked rice (white, brown, or jasmine)
• Pineapple chunks (fresh or canned)
• Teriyaki sauce (store-bought or homemade)
• Olive oil
• Onion (finely chopped)
• Garlic (minced)
• Ginger (minced)
• Shredded carrots
• Green onions (for garnish)
• Sesame seeds (for garnish)

Variations

• Make It Vegetarian: Replace chicken with tofu or chickpeas.
• Low-Carb Option: Swap rice for cauliflower rice.
• Add Spice: Include red pepper flakes or sriracha for a kick.
• Different Protein: Try ground turkey, shrimp, or pork.
• Gluten-Free: Use tamari or coconut aminos instead of soy-based teriyaki.

How to Make the Recipe

Step 1

Preheat oven to 375°F (190°C). Lightly grease a baking dish and arrange hollowed bell peppers upright in the dish.

Step 2

In a large skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and ginger until fragrant and soft.

Step 3

Add diced chicken to the skillet and cook until no longer pink, about 5–6 minutes.

Step 4

Stir in pineapple chunks, shredded carrots, cooked rice, and teriyaki sauce. Cook for another 2–3 minutes, allowing the flavors to meld.

Step 5

Spoon the filling into each bell pepper, pressing down gently to pack them well.

Step 6

Cover the baking dish with foil and bake for 30–35 minutes, until the peppers are tender.

Step 7

Remove foil and bake an additional 5–10 minutes for lightly roasted tops, if desired.

Step 8

Garnish with chopped green onions and sesame seeds before serving.

Tips for Making the Recipe

• Use leftover rice to save time and reduce prep.
• For faster prep, use rotisserie chicken instead of cooking from raw.
• Choose firm bell peppers so they hold their shape during baking.
• Add a splash of pineapple juice to the filling for extra sweetness.
• Let peppers rest for 5 minutes after baking before serving to enhance flavors.

How to Serve

Serve each pepper as a complete meal on its own or pair with a light side like a cucumber salad or steamed edamame. Drizzle with extra teriyaki sauce or a squeeze of lime for added brightness.

Make Ahead and Storage

Storing Leftovers

Store stuffed peppers in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap individual peppers tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave until hot. Cover to retain moisture.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, it’s a great time-saver. Just shred and add to the skillet with the other ingredients.

2. Are these peppers freezer-friendly?

Absolutely. Wrap and freeze individually for easy meals later.

3. Can I use a different grain instead of rice?

Yes, try quinoa, farro, or cauliflower rice for a twist.

4. What kind of teriyaki sauce should I use?

Any store-bought or homemade version works. Low-sodium is ideal to control saltiness.

5. How do I keep peppers from becoming too soft?

Bake covered, then uncover only for the last few minutes to avoid overcooking.

6. Can I prep the filling ahead of time?

Yes, you can make the filling up to 2 days in advance and store in the fridge.

7. What kind of chicken works best?

Boneless, skinless chicken breasts or thighs both work well.

8. Is this recipe kid-friendly?

Yes! The sweet pineapple and mild teriyaki flavors are generally well-liked by kids.

9. Can I make this dish spicier?

Definitely—add chili flakes, sriracha, or spicy teriyaki sauce to the filling.

10. What color bell peppers are best?

Any color works, but red, yellow, and orange are sweeter and complement the flavors nicely.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a fun, flavorful, and nutritious take on classic stuffed peppers. Combining bold Asian flavors with wholesome ingredients, this recipe delivers a satisfying and visually stunning dish the whole family will love. Whether you’re looking to change up your weekly meal plan or prep lunches ahead of time, these peppers are a reliable go-to with endless customization options. Try them once, and they’re sure to become a repeat favorite in your kitchen.

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