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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a sweet, savory, and colorful twist on the classic stuffed pepper. With juicy chicken, tender rice, sweet pineapple, and a rich teriyaki glaze all baked inside vibrant bell peppers, this dish is perfect for a wholesome weeknight dinner that doesn’t skimp on flavor.

Why You’ll Love This Recipe

  • Sweet, savory, and tangy flavor combo
  • Nutrient-packed with lean protein, veggies, and whole grains
  • Great for meal prep or make-ahead dinners
  • Customizable with your favorite veggies or proteins
  • Kid-friendly and easy to assemble

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Bell peppers (red, yellow, or orange), halved and seeded
  • Cooked chicken breast or thighs, shredded or chopped
  • Cooked white or brown rice
  • Pineapple chunks (fresh or canned, drained)
  • Teriyaki sauce (store-bought or homemade)
  • Olive oil
  • Garlic, minced
  • Green onions, chopped
  • Carrots, shredded (optional)
  • Salt and pepper
  • Sesame seeds (optional, for garnish)

Directions

this recipe
  1. Prep the peppers
    Preheat oven to 375°F (190°C). Slice peppers in half lengthwise and remove seeds and ribs. Place in a baking dish, cut side up. Drizzle lightly with olive oil and season with salt and pepper.
  2. Make the filling
    In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add chopped chicken, cooked rice, pineapple, shredded carrots (if using), and teriyaki sauce. Stir until well combined and heated through. Adjust seasoning as needed.
  3. Stuff the peppers
    Spoon the chicken and rice mixture into the pepper halves, packing it down slightly.
  4. Bake
    Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until the peppers are tender and slightly golden on top.
  5. Garnish and serve
    Top with sesame seeds and chopped green onions. Serve hot with extra teriyaki sauce on the side, if desired.

Servings and Timing

  • Servings: 4 (2 pepper halves per person)
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Variations

  • Vegetarian: Swap chicken for tofu or edamame
  • Low-carb: Use cauliflower rice instead of regular rice
  • Spicy: Add a splash of sriracha or diced jalapeños
  • Add cheese: Top with mozzarella or cheddar before baking for a melty twist
  • Asian-style add-ins: Toss in water chestnuts, shredded cabbage, or mushrooms

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 4 days
  • Reheat: Bake at 350°F until warm or microwave in 30-second intervals
  • Freeze: Freeze individually wrapped stuffed peppers for up to 2 months. Bake from frozen, adding 10–15 minutes

FAQs

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great time-saving option.

Should I pre-cook the bell peppers?

No need. They soften perfectly during baking, especially when covered for the first half.

Is fresh or canned pineapple better?

Both work, but fresh pineapple gives a brighter flavor. Drain canned pineapple well.

Can I use quinoa instead of rice?

Yes, quinoa is a great protein-rich substitute for rice.

How do I keep the peppers from tipping over?

Trim a thin slice off the bottom of each pepper half to help them sit flat in the dish.

Can I make this ahead of time?

Definitely. Assemble and refrigerate up to 24 hours before baking.

What teriyaki sauce is best?

Choose one that’s slightly thick and rich—either store-bought or homemade.

Can I grill the peppers instead of baking?

Yes, grill them covered over medium heat until tender and charred.

What other veggies work in the filling?

Try chopped zucchini, mushrooms, spinach, or snap peas.

Are these good for meal prep?

Yes, they reheat well and make balanced, portable meals.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and fun way to spice up your dinner routine. With just the right balance of sweet pineapple, hearty chicken, and tangy teriyaki, they’re as easy to make as they are delicious. Whether you’re prepping for the week or feeding a hungry crowd, these stuffed peppers deliver every time.

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 stuffed peppers
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-inspired
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Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are loaded with juicy chicken, sweet pineapple, fluffy rice, and a bold teriyaki glaze—all tucked inside tender bell peppers. Baked to perfection and full of flavor, they’re a healthy and colorful twist on a takeout favorite!

Ingredients

For the stuffed peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed

  • 1 tablespoon olive oil

  • 1 lb boneless, skinless chicken breast or thighs, diced

  • Salt and pepper, to taste

  • 2 cups cooked rice (white or brown)

  • 1 cup pineapple chunks (fresh or canned, drained)

  • 1/4 cup chopped green onions

  • 1/4 cup shredded carrots (optional)

  • 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)

For the teriyaki sauce:

  • 1/3 cup soy sauce (low sodium preferred)

  • 2 tablespoons honey or brown sugar

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

 

Instructions

  1. Preheat oven to 375°F (190°C). Place the hollowed-out peppers in a baking dish and set aside.

  2. Cook the chicken:

    • Heat olive oil in a skillet over medium-high heat.

    • Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5–7 minutes. Set aside.

  3. Make the teriyaki sauce:

    • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.

    • Stir in cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.

  4. Mix the filling:

    • In a large bowl, combine cooked rice, chicken, pineapple, green onions, carrots, and about 3/4 of the teriyaki sauce. Stir to coat everything evenly.

  5. Stuff the peppers:

    • Spoon the filling into each bell pepper.

    • Top with shredded cheese if using.

  6. Bake:

    • Cover the baking dish with foil and bake for 30 minutes.

    • Remove foil and bake for another 10 minutes until peppers are tender and cheese is melted.

  7. Serve:

    • Drizzle with the remaining teriyaki sauce and garnish with extra green onions or sesame seeds.

Notes

  • Use rotisserie chicken or leftover grilled chicken to save time.

  • Swap white rice for quinoa or cauliflower rice for a lower-carb option.

  • Leftovers keep well in the fridge for 3–4 days and reheat easily.

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