If you are looking to brighten up your dinner routine with something vibrant, flavorful, and downright comforting, this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is your new best friend. Imagine tender bell peppers overflowing with a savory-sweet mixture of juicy chicken, fluffy rice, and tropical pineapple all coated in luscious teriyaki sauce. This dish brings together a perfect balance of textures and tastes that somehow feels both restaurant-worthy and like a warm homemade hug. It’s colorful, tasty, and comes together with ease, making it perfect for weeknights or weekend dinners when you want to impress without fuss.
Ingredients You’ll Need
These simple ingredients combine to create an explosion of flavor, texture, and color. Each component plays a key role from the crispy bell peppers providing a natural vessel, to juicy pineapple tidbits adding bursts of sweetness, and the teriyaki sauce tying all the flavors in an unforgettable way.
- 4 large bell peppers (any color), halved and seeded: The star vessels that hold all that goodness, offering crunch and vibrant color.
- 1 tablespoon olive oil: Used to lightly grease your baking dish, ensuring peppers roast to perfection without sticking.
- 1 lb cooked, shredded or diced chicken breast: Tender protein that soaks up the saucy flavors and adds heartiness.
- 1 cup cooked white or brown rice: A fluffy base that absorbs the teriyaki and holds the filling together.
- 1 cup canned pineapple tidbits (drained): Sweet and juicy pops of tropical sunshine that brighten every bite.
- â…“ cup teriyaki sauce (plus more for drizzling): The magical savory-sweet sauce that gives this dish its irresistible signature flavor.
- 2 green onions, thinly sliced: Fresh and crisp onion flavor that balances the sweetness.
- ½ cup shredded mozzarella or Monterey Jack cheese (optional): A melty, creamy topping that adds rich indulgence.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors to life.
- Sesame seeds & extra green onions for garnish (optional): For a final beautiful flourish and added texture.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Preheat and Prepare Your Workspace
Start by heating your oven to 375°F (190°C). Lightly grease a baking dish that can snugly hold all the pepper halves without crowding. This step sets the stage for perfectly roasted peppers with minimal sticking and easy cleanup.
Step 2: Prepare the Bell Peppers
Slice your bell peppers in half lengthwise, removing all seeds and membranes so each half becomes a ready-to-fill edible bowl. Place them cut-side up evenly spaced in the prepared baking dish; this arrangement ensures they cook evenly and keep their shape while roasting.
Step 3: Make the Flavor-Packed Filling
In a large bowl, combine your cooked chicken, rice, pineapple tidbits, teriyaki sauce, sliced green onions, salt, and pepper. Mix everything thoroughly so each bite bursts with balanced, saucy flavor and delightful texture contrasts.
Step 4: Fill the Peppers
Spoon the filling mixture generously into each pepper half, pressing it down slightly to pack in all those delicious ingredients. If you love melty cheese, sprinkle shredded mozzarella or Monterey Jack on top now for a golden, bubbly crown after baking.
Step 5: Bake to Perfection
Cover your baking dish tightly with foil and pop it into the oven for 25 to 30 minutes. This steam-traps moisture, softening the peppers while blending all those intense flavors beautifully. Remove the foil and bake uncovered for an additional 5 to 10 minutes to let the cheese brown and peppers gain slight caramelized spots.
Step 6: Garnish and Serve Warm
Once out of the oven, finish your Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe by sprinkling sesame seeds and extra green onions over the top for freshness and crunch. Drizzle a little extra teriyaki sauce if you love a saucy bite, and get ready to dig in!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Simple garnishes like toasted sesame seeds add nuttiness and a delicate crunch, while freshly sliced green onions bring a bright, clean contrast that refreshes each mouthful. These touches make every serving feel special and vibrant.
Side Dishes
This recipe is filling on its own but pairs exceptionally well with a crisp green salad or lightly steamed vegetables like snap peas or broccoli to keep the meal balanced and full of color. If you want to amp up the Asian-inspired theme, serve with a side of pickled ginger or a small bowl of miso soup.
Creative Ways to Present
For dinner parties or family meals, arrange the stuffed peppers on a large platter with a sprinkle of fresh herbs and extra teriyaki sauce drizzled artistically over the top. You can even cut them into smaller bite-sized pieces for easy sharing or party appetizers. The vibrant colors alone make the presentation a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the leftovers chilled promptly ensures the chicken stays juicy and the peppers retain their texture without becoming soggy.
Freezing
You can freeze leftover stuffed peppers for up to 2 months; wrap them individually or place them in a suitable freezer-safe container. When freezing, it’s best to avoid adding extra cheese on top, as it can change texture when reheated.
Reheating
Reheat refrigerated or thawed frozen peppers in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to keep them moist. You can finish uncovered for a few minutes to refresh the roasted texture and melt any cheese topping beautifully again.
FAQs
Can I use different types of rice in this recipe?
Absolutely! Both white and brown rice work wonderfully here. Brown rice gives a nuttier flavor and chewier texture, while white rice keeps the filling fluffier and lighter. Choose based on your preference or what you have on hand.
Is this dish suitable for meal prepping?
Yes, this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is excellent for meal prep. You can make the filling in advance, stuff the peppers, and refrigerate before baking, making your mealtime quick and stress-free.
Can I substitute chicken with another protein?
Definitely! Ground turkey, tofu, or even shrimp could be great alternatives that pair nicely with the sweet and savory teriyaki pineapple flavors. Adjust cooking times as needed for different proteins.
How spicy is this recipe? Can I add heat?
This recipe is mild by default, focusing on sweet and savory balance. If you enjoy spicy food, adding a dash of crushed red pepper flakes to the filling or drizzling sriracha over the finished stuffed peppers adds a nice kick.
Do I need to drain the pineapple tidbits?
Yes, make sure to drain the canned pineapple tidbits well before mixing them into the filling. Excess juice can make the filling too wet and affect the texture of your stuffed peppers.
Final Thoughts
I can’t recommend this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe enough — it’s an absolute crowd-pleaser that’s colorful, flavorful, and surprisingly easy to pull off. Whether you’re cooking for yourself, family, or friends, it brings that perfect homemade touch with a fun twist. Give it a try and watch it become one of your go-to recipes for a fuss-free, delicious meal that looks as good as it tastes.
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
Delicious and colorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers, combining tender chicken, savory teriyaki sauce, sweet pineapple, and melted cheese, all baked inside flavorful bell peppers for a perfect family-friendly meal.
Ingredients
Vegetables
- 4 large bell peppers (any color), halved and seeded
- 2 green onions, thinly sliced
- Sesame seeds & extra green onions for garnish (optional)
Protein & Dairy
- 1 lb cooked, shredded or diced chicken breast
- ½ cup shredded mozzarella or Monterey Jack cheese (optional)
Pantry & Condiments
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all pepper halves to prevent sticking during baking.
- Prepare Peppers: Carefully slice the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish, creating boats for the filling.
- Make the Filling: In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, thinly sliced green onions, salt, and pepper. Mix thoroughly to ensure the filling is evenly coated with the teriyaki sauce and all ingredients are well distributed.
- Stuff the Peppers: Spoon the prepared filling into each pepper half, gently pressing it down slightly 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 with aluminum foil and bake for 25–30 minutes. Then, remove the foil and continue baking for an additional 5–10 minutes until the peppers are tender and the cheese has melted and is slightly golden.
- Serve: Remove from the oven and garnish with sesame seeds and extra sliced green onions. Drizzle additional teriyaki sauce over the top if desired. Serve warm and enjoy!
Notes
- For a vegetarian option, substitute the chicken with diced firm tofu or mushrooms.
- You can use white or brown rice based on your preference; adjust cooking times if using freshly cooked rice.
- Feel free to customize cheese or omit it for a dairy-free dish.
- To save time, use leftover cooked chicken or rotisserie chicken for the filling.
- Adjust salt carefully as the teriyaki sauce can be salty.
- Make sure to evenly drain the pineapple tidbits to avoid excess liquid in the filling.
