Why You’ll Love This Recipe

I love how this recipe brings together sweet, savory, and tangy flavors in one beautiful, colorful package. The combination of teriyaki sauce and pineapple creates that irresistible tropical flair, and stuffing everything into bell peppers turns an ordinary meal into something that feels fresh and fun. It’s a full meal in one — protein, veggies, and grains all baked together, making it great for prep and cleanup.

Ingredients

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

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

  • 1 tablespoon olive oil

  • 1/2 cup diced onion

  • 2 garlic cloves, minced

  • 1 cup cooked white or brown rice

  • 1 cup canned pineapple tidbits, drained

  • 1/2 cup teriyaki sauce (store-bought or homemade)

  • 1/4 teaspoon ground ginger

  • Salt and pepper to taste

  • 1/4 cup shredded mozzarella or Monterey Jack cheese (optional)

  • Sliced green onions and sesame seeds, for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

  1. I preheat the oven to 375°F (190°C).

  2. In a large skillet, I heat the olive oil over medium heat. I add the diced onion and cook for about 2–3 minutes until softened. Then I stir in the garlic and cook for another 30 seconds.

  3. I add the diced chicken to the skillet and season it with salt, pepper, and ground ginger. I sauté it for 6–8 minutes, until the chicken is fully cooked.

  4. I stir in the cooked rice, drained pineapple tidbits, and teriyaki sauce. I let the mixture simmer for 2–3 minutes so everything comes together nicely.

  5. I spoon the chicken and rice mixture into the hollowed-out bell peppers and place them upright in a baking dish.

  6. If I’m using cheese, I sprinkle a little over each stuffed pepper.

  7. I cover the dish loosely with foil and bake for 25 minutes. Then I remove the foil and bake for an additional 5–10 minutes until the tops are slightly browned and the peppers are tender.

  8. Before serving, I garnish with sliced green onions and sesame seeds for extra flavor and crunch.

Servings and Timing

  • Servings: 4 servings

  • Prep time: 15 minutes

  • Cook time: 35 minutes

  • Total time: 50 minutes

  • Calories: Approximately 430 kcal per serving

Variations

  • Spicy Kick: I add a few dashes of sriracha or red pepper flakes to the teriyaki sauce if I want some heat.

  • Low-Carb Option: I swap out the rice for cauliflower rice to keep it lighter.

  • Different Protein: I sometimes use ground chicken, turkey, or even tofu if I want to switch things up.

  • No Peppers?: I’ve made this filling and served it over greens or in lettuce wraps when I didn’t have bell peppers on hand.

  • Extra Veggies: I mix in chopped carrots, peas, or edamame to boost the veggie content.

Storage/Reheating

  • Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: These peppers freeze well! I let them cool completely, then wrap them individually in foil and freeze. They last up to 2 months.

  • Reheating: I reheat in the oven at 350°F for about 15–20 minutes or microwave for 2–3 minutes until hot.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, I often prepare everything the day before — I just stuff the peppers, cover the dish, and refrigerate. When I’m ready to bake, I let them come to room temperature and pop them in the oven.

What kind of teriyaki sauce works best?

I use a thick, slightly sweet teriyaki sauce — either homemade or store-bought. If I want extra tang, I mix in a little pineapple juice from the can.

How do I make sure the peppers don’t turn out soggy?

I avoid overbaking and make sure the peppers are just fork-tender but still hold their shape. Leaving them uncovered for the last 10 minutes helps them roast slightly on top.

Can I use leftover chicken?

Definitely. I’ve used shredded rotisserie chicken and just stirred it in with the rice, pineapple, and sauce before stuffing the peppers.

What can I serve with these stuffed peppers?

They’re filling on their own, but I sometimes serve them with a light salad, steamed broccoli, or extra teriyaki-glazed veggies on the side.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a sweet and savory spin on a classic dish that’s as tasty as it is eye-catching. I love how easy they are to customize, how well they keep for leftovers, and how much flavor is packed into every bite. Whether I’m looking for a weeknight win or a colorful meal to impress, this recipe always brings a bit of tropical comfort to the table.

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers


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  • Author: Mia
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Juicy chicken, sweet pineapple, and savory rice all packed into bell peppers—an irresistible tropical dinner idea.


Ingredients

4 large bell peppers (any color), tops removed, seeds discarded

1 lb boneless, skinless chicken breast or thighs, diced

1 Tbsp olive oil

½ cup diced onion

2 garlic cloves, minced

1 cup cooked white or brown rice

1 cup canned pineapple tidbits, drained

½ cup teriyaki sauce (store-bought or homemade)

¼ tsp ground ginger

Salt and pepper to taste

¼ cup shredded mozzarella or Monterey Jack cheese (optional)

Sliced green onions and sesame seeds, for garnish


Instructions

Preheat oven to 375°F (190°C).

In a skillet over medium heat, heat olive oil. Sauté onion for 2–3 minutes until soft. Add garlic and cook for 30 seconds more.

Add diced chicken, ground ginger, salt, and pepper. Sauté until fully cooked, about 6–8 minutes.

Stir in cooked rice, pineapple, and teriyaki sauce. Let simmer 2–3 minutes to combine.

Spoon the mixture into the hollowed bell peppers and place them in a baking dish.

Top with cheese if using. Cover loosely with foil and bake for 25 minutes.

Uncover and bake another 5–10 minutes until the tops are golden.

Garnish with sliced green onions and sesame seeds before serving.

Notes

Use leftover rotisserie chicken for faster prep.

Try a homemade teriyaki sauce with lower sodium or refined sugar.

Substitute quinoa for rice for a protein boost.

Want it spicy? Add a little sriracha or chili flakes to the filling.

Make it vegetarian: use tofu or chickpeas instead of chicken.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course • Dinner • Stuffed Vegetables
  • Method: Stovetop + Oven-Baked
  • Cuisine: Fusion • Asian-Inspired • Tropical-Inspired

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