If you are craving a dish that bursts with tropical sweetness, savory depth, and colorful presentation, the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is an absolute winner. This vibrant meal brings together tender chicken, juicy pineapple, and fluffy rice all nestled inside crisp bell peppers, then baked to perfection with a glossy teriyaki glaze. It’s the perfect harmony of flavors and textures that feels fancy yet is surprisingly simple to prepare. Whether for a weeknight family dinner or to impress friends, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering these straightforward but impactful ingredients is the first step toward making this dish shine. Each component adds a special touch that balances flavor, texture, or visual appeal, turning your stuffed peppers into a vibrant and satisfying feast.
- 4 large bell peppers (any color): These provide a crisp, colorful vessel that crisps up nicely when baked.
- 1 tablespoon olive oil: Helps to lightly coat the peppers and promote even roasting.
- 1 lb cooked, shredded or diced chicken breast: A lean protein that soaks up the rich teriyaki flavor beautifully.
- 1 cup cooked white or brown rice: Adds a comforting, fluffy texture and rounds out the stuffing.
- 1 cup canned pineapple tidbits (drained): Injects juicy sweetness that contrasts wonderfully with savory ingredients.
- ⅓ cup teriyaki sauce (plus more for drizzling): The star flavor that brings a luscious umami-sweet glaze to the filling and peppers.
- 2 green onions, thinly sliced: Adds a mild onion bite and a fresh pop of green.
- ½ cup shredded mozzarella or Monterey Jack cheese (optional): Melts over the filling for creamy, gooey goodness.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- Sesame seeds & extra green onions for garnish (optional): Gives a beautiful finishing touch with texture and color.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Begin by slicing your bell peppers in half lengthwise and carefully removing the seeds and membranes. This creates perfect little boats ready to be filled. Arrange the pepper halves cut-side up in a lightly greased baking dish to ensure even roasting and easy cleanup.
Step 2: Mix the Filling
In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, and sliced green onions. Season with salt and pepper, then stir until every delicious bite is coated with that signature tangy-sweet teriyaki goodness. This mixture is where the magic happens—each component blending to create a balanced, flavorful stuffing.
Step 3: Stuff and Top the Peppers
Using a spoon, fill each pepper half generously with the chicken and rice mixture, pressing down lightly to pack the filling. If you’re a cheese lover, sprinkle shredded mozzarella or Monterey Jack on top for a melty, golden finish that adds richness to each bite.
Step 4: Bake to Perfection
Cover the baking dish with foil and pop it into the oven preheated at 375°F (190°C). Bake for about 25–30 minutes until the peppers start tenderizing but still hold their shape. Remove the foil, then bake uncovered for another 5–10 minutes to melt and slightly brown the cheese while finishing off the peppers perfectly.
Step 5: Garnish and Serve
Once baked and sizzling, sprinkle sesame seeds and extra green onions on top of each pepper for a delightful crunch and vibrant color. For an extra burst of flavor, drizzle with a little more teriyaki sauce just before serving. This final touch is what keeps each bite irresistibly saucy and fresh.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Simple garnishes like toasted sesame seeds and sliced green onions not only elevate the presentation but also add subtle layers of texture and flavor. Feel free to sprinkle a pinch of chili flakes if you like a touch of heat, making this meal even more exciting.
Side Dishes
Since the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a complete meal on its own, light and fresh sides work best. A crisp green salad with a citrus dressing, steamed edamame, or even a side of sautéed snap peas complement the dish perfectly without overpowering the sweet-savory notes packed inside the peppers.
Creative Ways to Present
For gatherings or special occasions, consider serving the stuffed peppers on a large platter garnished with additional green onions and pineapple chunks. Alternatively, halve the peppers further for bite-sized appetizers, perfect for sharing and impressing your guests with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making for an even tastier next-day meal. Just cover tightly to maintain moisture and prevent the peppers from drying out.
Freezing
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe also freezes beautifully. Wrap each pepper individually in plastic wrap and foil, then place in a freezer-safe bag. They can be stored for up to 2 months, making them a fantastic make-ahead option for busy days.
Reheating
To reheat, simply thaw in the refrigerator overnight if frozen, then bake uncovered at 350°F (175°C) for 15–20 minutes until warmed through. You can also microwave leftovers on medium power, but baking helps the peppers regain their oven-roasted texture and keeps the cheese melty.
FAQs
Can I use a different protein in this recipe?
Absolutely! While shredded chicken is traditional here, you can swap in cooked ground turkey, diced tofu, or even cooked shrimp to tailor the dish to your preferences and dietary needs.
Is it necessary to use canned pineapple, or can I use fresh?
Fresh pineapple works wonderfully too and adds a bright, natural sweetness. Just be sure to chop it into small, bite-sized pieces and drain any excess juice to avoid sogginess.
Can I prepare this recipe gluten-free?
Yes, just make sure to use gluten-free teriyaki sauce, which is widely available or easy to make at home. All other ingredients here are naturally gluten-free.
What’s the best type of rice to use for this recipe?
Both white and brown rice work well. White rice offers a tender texture and mild flavor, while brown rice adds a nutty note and extra fiber. Choose whichever suits your taste and dietary goals.
Can this dish be made vegetarian?
Definitely! Replace the chicken with a protein-rich filling such as cooked lentils, black beans, or a tofu crumble, seasoned with the teriyaki sauce and pineapple for that distinctive flavor.
Final Thoughts
Once you try this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe, it’s easy to see why it quickly becomes a favorite. The perfect combination of sweet, savory, and fresh flavors wrapped in a colorful pepper makes for a satisfying and impressive meal any day of the week. So grab those ingredients, warm up your oven, and get ready to delight your taste buds with every luscious bite!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious and colorful meal featuring tender bell peppers filled with a flavorful mixture of shredded chicken, rice, sweet pineapple tidbits, and savory teriyaki sauce. Topped with melted cheese and garnished with sesame seeds and green onions, this baked dish offers a perfect balance of sweet, savory, and tangy flavors in every bite.
Ingredients
Peppers
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
- Salt and pepper, to taste
Filling
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits, drained
- ⅓ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- ½ cup shredded mozzarella or Monterey Jack cheese (optional)
Garnish
- Sesame seeds (optional)
- Extra green onions, thinly sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish that is large enough to fit all the halved pepper pieces.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
- Make the Filling: In a large bowl, combine the cooked shredded or diced chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, thinly sliced green onions, and a pinch of salt and pepper. Mix everything thoroughly until all ingredients are well incorporated and evenly coated with the sauce.
- Stuff the Peppers: Spoon the prepared filling into each pepper half, pressing down gently to pack the mixture firmly. If using, sprinkle shredded mozzarella or Monterey Jack cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish tightly with foil to lock in moisture. Bake in the preheated oven for 25 to 30 minutes. Then remove the foil and continue baking for an additional 5 to 10 minutes, until the peppers are tender and the cheese is melted and slightly golden.
- Serve: Once baked, garnish the stuffed peppers with sesame seeds and additional thinly sliced green onions for added flavor and presentation. Drizzle with extra teriyaki sauce if desired to enhance the taste before serving.
Notes
- You can use either white or brown rice depending on your preference. Brown rice will add more fiber and a nuttier flavor.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a dash of sriracha to the filling mixture.
- The cheese topping is optional and can be omitted for a dairy-free version.
- Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, replace chicken with cooked tofu or additional vegetables like mushrooms or zucchini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
