Why You’ll Love This Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a tropical twist on a comfort food classic. Sweet and savory teriyaki-glazed chicken, juicy pineapple, and fluffy rice come together in tender bell peppers for a vibrant, satisfying meal. It’s colorful, flavorful, and packed with wholesome ingredients—perfect for weeknight dinners, meal prep, or family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color, halved and seeds removed)cooked chicken (shredded or diced)cooked white or brown ricepineapple chunks (fresh or canned, drained)teriyaki sauce (store-bought or homemade)soy sauce (optional, for added depth)green onions (sliced)garlic (minced)ginger (grated or minced)salt and pepperolive oilsesame seeds (optional, for topping)shredded mozzarella or pepper jack cheese (optional)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

Heat a little olive oil in a skillet over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.

Stir in cooked chicken, rice, pineapple chunks, and teriyaki sauce. Add soy sauce, salt, and pepper to taste. Heat through for 3-4 minutes.

Place halved bell peppers cut-side up in the baking dish.

Spoon the chicken and rice mixture into each pepper half, filling them generously.

Top with shredded cheese if using.

Cover the dish with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes to melt and lightly brown the cheese.

Garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe yields 6 stuffed pepper halves (3 full peppers).Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes

Variations

Use quinoa instead of rice for added protein and fiber.

Swap chicken for ground turkey, pork, or tofu.

Add chopped red chili or sriracha for heat.

Mix in shredded carrots or snap peas for more veggies.

Top with crushed cashews or peanuts for crunch.

Use a teriyaki glaze with pineapple juice for extra sweetness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in 1-minute bursts until heated through.These stuffed peppers also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make these ahead?

Yes, prepare and stuff the peppers in advance, then bake when ready to serve.

Do I have to cook the peppers first?

No, they’ll soften during baking, but you can pre-bake for 5-10 minutes if you prefer softer peppers.

Can I use canned pineapple?

Yes, just drain it well before adding.

Is this dish gluten-free?

Use a gluten-free teriyaki sauce and soy sauce to make it fully gluten-free.

Can I grill the peppers?

Yes, wrap in foil and grill over medium heat for 20-25 minutes.

Do I have to add cheese?

No, it’s optional—these are just as tasty without it.

What kind of rice works best?

Any cooked rice works—white, brown, jasmine, or even cauliflower rice for a low-carb version.

Can I use rotisserie chicken?

Absolutely—it’s a great time-saver and adds flavor.

What’s a good side for these?

Serve with a light cucumber salad or steamed edamame.

Are these kid-friendly?

Yes—sweet pineapple and teriyaki flavor usually appeal to kids.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a fresh, flavorful way to shake up your dinner routine. With their juicy sweetness, hearty filling, and colorful presentation, they’re as fun to eat as they are to make. Whether you’re cooking for the family or prepping for the week, this easy recipe brings a delicious island-inspired twist to the table.