If you love vibrant dinners with a perfect mix of savory and sweet, Teriyaki Pineapple Chicken & Rice Stuffed Peppers will instantly become your newest obsession. Picture juicy bell peppers cradling a flavorful combo of tender chicken, sunny pineapple, fluffy rice, and a glossy sweep of teriyaki—finished with a bubbly layer of cheese. Every bite pops with color and a playful blend of Asian-inspired flavors and classic comfort. Whether you’re treating the family or looking to impress friends, this fun spin on stuffed peppers truly delivers on both taste and wow-factor.
Ingredients You’ll Need
These straightforward ingredients are essential for building the bold, fresh, and satisfying layers inside each pepper. Every piece plays a special role, from bright pops of pineapple to the sticky, umami hug of teriyaki sauce!
- Bell peppers (4 large, any color): These are your edible bowls—go for a mix of red, yellow, orange, and green for a colorful presentation and a variety of subtle flavors.
- Cooked rice (2 cups): White, brown, or even jasmine rice gives the filling heartiness and balances out the savory and sweet notes.
- Cooked shredded chicken breast (2 cups): Tender shredded chicken soaks up the teriyaki sauce and melds beautifully with the other ingredients.
- Canned pineapple tidbits (1 cup, drained): Adds that juicy, tropical sweetness which is the key to making these peppers sing.
- Teriyaki sauce (1/2 cup): Choose a quality bottled sauce or make your own for a punch of umami and shine in every bite.
- Green onions (2, sliced): For a pop of freshness and mild onion flavor that lifts the whole dish.
- Garlic powder (1/2 teaspoon): Brings mellow, rounded flavor to the filling mix.
- Ground ginger (1/2 teaspoon): Adds warmth and a subtle zesty kick that pairs perfectly with teriyaki.
- Salt and pepper to taste: Adjust to your liking for a perfectly seasoned stuffing.
- Shredded mozzarella or Monterey Jack cheese (1/2 cup, optional): This adds a golden, melty top—totally optional, but it takes the comfort food factor up a notch.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off each bell pepper and scoop out the seeds and membranes. Stand them upright in a baking dish—they’ll look like little colorful bowls waiting to be filled with goodness.
Step 2: Mix Up the Filling
In a large mixing bowl, bring together the cooked rice, shredded chicken, drained pineapple tidbits, teriyaki sauce, green onions, garlic powder, ground ginger, and just a pinch of salt and pepper. Stir everything together until the flavors are evenly distributed and every bite promises that signature sweet-savory combo.
Step 3: Stuff Those Peppers!
Spoon the hearty mixture into each pepper, packing the filling in lightly with the back of your spoon. Don’t worry if they look gloriously overflowing—that’s exactly how you want them! If you’re adding cheese, sprinkle it generously over each filled pepper.
Step 4: Bake to Perfection
Pour a splash of water into the bottom of your baking dish—this will softly steam the peppers as they bake. Cover with foil and bake for 30 minutes, then remove the foil and bake another 10 minutes. By the end, your Teriyaki Pineapple Chicken & Rice Stuffed Peppers will be tender, bubbling, and begging to be devoured!
Step 5: Serve Hot and Enjoy
Let the peppers cool slightly before serving. Their vibrant colors and mouthwatering aroma are absolutely irresistible fresh out of the oven!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
A sprinkle of sliced green onions or sesame seeds on top adds a fresh, crisp finish. If you love a bit of tang, a squeeze of lime over each stuffed pepper just before serving can brighten everything up. For a little heat, try adding thinly sliced red chili or a drizzle of sriracha.
Side Dishes
These peppers are pretty much a meal on their own, but they also pair beautifully with crisp Asian slaw, steamed edamame, or a simple cucumber salad for extra veggies. For heartier appetites, serve alongside a fluffy bowl of coconut rice or some roasted sweet potatoes.
Creative Ways to Present
Celebrate the color and fun factor by serving Teriyaki Pineapple Chicken & Rice Stuffed Peppers on a platter lined with fresh herbs or edible flowers. For a party, slice each pepper in half and arrange on a large serving board with tiny forks—party guests will love grabbing these vibrant “pepper boats!”
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers will keep perfectly in the fridge for up to 3 days. Just transfer the cooled peppers to an airtight container to maintain their freshness and juicy texture.
Freezing
These peppers freeze really well! Once baked and cooled, wrap each pepper tightly in plastic wrap or foil, then place into a freezer-safe container. They’ll stay delicious in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply pop the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for 20-25 minutes, or until heated through. You can also microwave them for a couple of minutes if you’re in a hurry, though the oven yields best texture.
FAQs
Can I make Teriyaki Pineapple Chicken & Rice Stuffed Peppers ahead of time?
Absolutely! You can assemble the peppers up to a day in advance, cover, and chill them in the fridge. When you’re ready, just bake as directed and add a few extra minutes to the cooking time since they’ll be starting out cold.
What’s the best way to make this gluten-free?
Simply choose a gluten-free teriyaki sauce (many brands offer GF options) and make sure your other ingredients, like the rice and cheese, are certified gluten-free. That’s all it takes to enjoy this delicious dish worry-free!
Can I use a different protein instead of chicken?
Definitely! Rotisserie chicken saves time, but cooked ground turkey, shredded pork, or even tofu are fantastic swaps. Just be sure whatever protein you use is pre-cooked before stuffing the peppers.
How can I make the filling spicier?
For lovers of a little kick, stir some sriracha, chili flakes, or finely chopped jalapeños into your filling mixture. Add to taste—it’s super easy to customize the spice level!
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works beautifully and adds a juicy brightness! Cut into small, bite-sized tidbits and pat dry slightly before adding to keep the mixture from getting too watery.
Final Thoughts
There’s just something about Teriyaki Pineapple Chicken & Rice Stuffed Peppers that makes any meal feel like a happy celebration. They’re colorful, satisfying, and bursting with flavor that always gets rave reviews. Give them a try next time you want to wow your dinner crowd or simply treat yourself to something a little special—you’ll be amazed at how quickly they become a go-to favorite!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious Asian-inspired twist on traditional stuffed peppers. Tender bell peppers are filled with a savory-sweet mixture of cooked rice, shredded chicken, juicy pineapple, and aromatic spices, then baked to perfection with a cheesy topping. A flavorful and satisfying meal the whole family will love!
Ingredients
Bell Peppers:
4 large bell peppers (any color)
Cooked Rice:
2 cups
Shredded Chicken Breast:
2 cups
Pineapple Tidbits:
1 cup, drained
Teriyaki Sauce:
1/2 cup
Green Onions:
2, sliced
Garlic Powder:
1/2 teaspoon
Ground Ginger:
1/2 teaspoon
Salt and Pepper:
To taste
Cheese (optional):
1/2 cup shredded mozzarella or Monterey Jack
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, and place peppers upright in a baking dish.
- Prepare Filling: In a large bowl, combine cooked rice, shredded chicken, pineapple tidbits, teriyaki sauce, green onions, garlic powder, ground ginger, salt, and pepper. Mix well.
- Stuff Peppers: Spoon the mixture into each bell pepper, pressing down lightly. Top with shredded cheese, if using.
- Bake: Add a splash of water to the baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Serve: Serve warm and enjoy!
Notes
- Use brown rice or quinoa for added fiber.
- Substitute rotisserie chicken for convenience.
- For a spicier version, add sriracha or chopped jalapeños to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 12g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
