Table of Contents
Looking for a dish that’s bursting with sweet, savory, and tangy flavors? These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are the perfect weeknight meal—easy to make, packed with protein, and irresistibly delicious. Whether you’re meal prepping or hosting a dinner party, this recipe is a crowd-pleaser!
Key Ingredients
The magic of this dish lies in the perfect balance of flavors:
– Teriyaki sauce adds a rich, umami depth.
– Pineapple brings a sweet, tropical twist.
– Shredded chicken keeps it hearty and protein-packed.
– Bell peppers provide a crisp, colorful vessel.
Ingredients List
Here’s everything you’ll need:
| For the Chicken and Rice Filling | For the Stuffed Peppers |
|---|---|
| 2 large boneless, skinless chicken breasts (shredded) | 4 large bell peppers (any color), tops cut off and seeds removed |
| 1 cup cooked rice (white or brown) | 1 tablespoon olive oil (for drizzling) |
| 1/2 cup diced pineapple (fresh or canned, drained) | 1/4 cup shredded mozzarella or cheddar cheese (optional) |
| 1/4 cup teriyaki sauce | |
| 1 tablespoon olive oil | |
| 2 cloves garlic, minced | |
| 1 teaspoon ground ginger | |
| 1/2 teaspoon red pepper flakes (optional) | |
| Salt and pepper to taste |
Helpful Tools
1. Sharp knife & cutting board – For prepping peppers and chicken.
2. Large skillet – To cook the filling evenly.
3. Baking dish – Ensures peppers stay upright while baking.
Pro-Tips
1. Use leftover chicken to save time—rotisserie chicken works great!
2. Blanch the peppers for 5–6 minutes if you prefer a softer texture.
3. For extra flavor, try Crockpot Teriyaki Chicken Best Crockpot Dinners as a base for the filling.
4. Make it vegetarian by swapping chicken for black beans or tofu.
5. Prep ahead—assemble peppers a day in advance and bake when ready.
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- 1. Prep the peppers: Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds, and place in a baking dish.
- 2. Cook the filling: Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes.
- 3. Mix in rice: Stir in cooked rice until well combined.
- 4. Stuff the peppers: Fill each pepper with the chicken and rice mixture, pressing gently.
- 5. Bake: Drizzle tops with olive oil, cover with foil, and bake for 25–30 minutes. Uncover for the last 5 minutes if you like crispier tops.
- 6. Add cheese (optional): Sprinkle shredded cheese on top during the final 5 minutes of baking.
- 7. Serve: Let cool slightly, then garnish with extra pineapple or green onions.
Variations
– Spicy kick: Add extra red pepper flakes or sriracha.
– Low-carb option: Use cauliflower rice instead of white or brown rice.
– Cheesy twist: Mix in some cream cheese for extra richness.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a vibrant, tropical twist on a weeknight classic. Sweet bell peppers are roasted to perfection and filled with a sticky, savory mix of tender chicken, fluffy rice, and juicy pineapple chunks, all brought together by a rich teriyaki glaze and melted cheese.
- Total Time: 65
- Yield: 4 peppers
Ingredients
— The Peppers —
4 large bell peppers (red, orange, or yellow are sweetest)
1 cup water (for the baking dish)
— The Filling —
1 lb (450g) boneless, skinless chicken breasts, diced into small cubes
1 tablespoon olive oil
½ small onion, diced
2 cloves garlic, minced
2 cups cooked white or brown rice
1 cup fresh or canned pineapple chunks (drained well)
¾ cup Teriyaki sauce (store-bought or homemade), divided
1 ½ cups shredded Mozzarella or Provolone cheese
— Garnish —
Sliced green onions
Toasted sesame seeds
Instructions
1. **Preheat:** Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. **Prep Peppers:** Slice the tops off the bell peppers and remove the seeds and white membranes. If they don’t stand up straight, very slightly trim the bottoms (be careful not to cut a hole). Place peppers upright in the baking dish.
3. **Cook Chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and onion. Cook for 5–7 minutes until the chicken is browned and cooked through.
4. **Sauce It:** Add the minced garlic and cook for 30 seconds. Pour in ½ cup of the teriyaki sauce (reserve the rest for topping). Stir to coat the chicken and let it bubble for 1 minute to thicken slightly.
5. **Mix Filling:** Reduce heat to low. Stir in the cooked rice and pineapple chunks. Toss until everything is evenly combined and coated in the sauce. Remove from heat.
6. **Stuff:** Spoon the chicken and rice mixture generously into each bell pepper, packing it down gently.
7. **Bake:** Pour the 1 cup of water into the bottom of the baking dish (around the peppers, not inside them). This creates steam to soften the peppers. Cover the dish tightly with aluminum foil.
8. Bake for 30 minutes.
9. **Cheese & Finish:** Remove the foil. Drizzle the remaining ¼ cup teriyaki sauce over the filling. Top each pepper with a generous mound of shredded cheese.
10. Return to the oven (uncovered) and bake for another 10–15 minutes, until the peppers are tender-crisp and the cheese is melted and bubbly.
11. **Serve:** Garnish with green onions and sesame seeds before serving.
Notes
Pepper Texture: Covering with foil and adding water to the dish creates steam, which helps cook the thick peppers. If you like your peppers very soft, par-boil them in water for 5 minutes before stuffing.
Rice: This is a great way to use up leftover cold rice. If using fresh rice, make sure it isn’t too wet or the filling will be mushy.
Pineapple: If using canned pineapple, drain it very well so the extra juice doesn’t water down the teriyaki sauce.
Meal Prep: You can assemble the stuffed peppers a day in advance, keep them in the fridge, and bake them when you’re ready to eat (add 10-15 minutes to the baking time).
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Bake
- Cuisine: Asian Fusion
- Diet: Gluten Free
FAQ
Q: Can I freeze stuffed peppers?
A: Yes! Assemble and freeze before baking. Thaw overnight in the fridge before baking.
Q: What’s the best way to shred chicken?
A: Use two forks or a stand mixer for quick, even shredding.
Q: Can I use a different sauce?
A: Absolutely! Try hoisin or sweet chili sauce for a twist.
Conclusion
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a must-try—sweet, savory, and packed with flavor. Perfect for meal prep or a family dinner!
For more delicious ideas, follow me on Pinterest.