Easy Teriyaki Pineapple Chicken & Rice Stuffed Peppers

If you’re craving a dish that’s packed with vibrant flavors and easy to make, look no further than Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This dish combines juicy bell peppers filled with savory teriyaki chicken, sweet pineapple chunks, and fluffy rice for a perfect balance of taste and texture. Ideal for a quick weeknight dinner or a fun meal prep option, these stuffed peppers bring a tropical twist to classic comfort food with every bite.

Why You’ll Love This Recipe

• Flavor explosion: The tangy pineapple and sweet teriyaki sauce create a mouthwatering combo that delights the palate.
• Simple preparation: Minimal ingredients and straightforward steps make this recipe beginner-friendly and quick to whip up.
• Colorful and nutritious: Bell peppers add vibrant color and packed with vitamins, making your meal both beautiful and healthy.
• Versatile meal: Perfect for dinner, meal prep, or entertaining—it’s a crowd-pleaser everyone will enjoy.
• One-pan cleanup: Baking the stuffed peppers together saves time on dishes and keeps things easy.

Ingredients You’ll Need

These ingredients are simple yet essential to bringing out the sweet, savory, and slightly tangy flavors of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Each one plays a special role, from color and texture to balancing the taste perfectly.

• Bell peppers: Choose large red, yellow, or green peppers for a vibrant and sturdy vessel for stuffing.
• Cooked rice: Preferably jasmine or basmati, providing a fluffy, neutral base for flavor to shine.
• Chicken breast or thighs: Tender and lean, diced or shredded for easy mixing with the stuffing.
• Teriyaki sauce: The key flavor component, adding sweet and savory depth.
• Pineapple chunks: Fresh or canned pineapple adds juicy sweetness and a tropical touch.
• Green onions: For freshness and a mild onion crunch.
• Garlic and ginger: Classic aromatics that boost the dish’s savory profile.
• Sesame seeds: Optional, but they add a toasty finish and a bit of texture.
• Olive oil or sesame oil: For sautéing ingredients and enhancing richness.

Variations for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe is wonderfully adaptable, letting you tailor it to your taste, dietary preferences, or whatever you have on hand. Here are some fun variations to try:

• Swap the protein: Use ground turkey, tofu, or shrimp instead of chicken for a different twist.
• Go veggie-only: Omit the meat and boost the filling with mushrooms, zucchini, or black beans for a vegetarian option.
• Spice it up: Add red pepper flakes, sriracha, or diced jalapeños to bring some heat.
• Cheesy finish: Sprinkle shredded mozzarella or cheddar on top before baking for a melty, golden crust.
• Brown rice or quinoa: Substitute for a nuttier grain and more fiber.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Prepare the peppers

Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outsides with oil and set aside to keep them fresh and ready for stuffing.

Step 2: Cook the chicken filling

Sauté diced chicken with garlic and ginger in a bit of oil over medium heat until cooked through. Stir in teriyaki sauce and pineapple chunks, allowing the flavors to meld while the chicken absorbs that sweet and savory sauce.

Step 3: Mix the stuffing

Combine the cooked chicken mixture with fluffy cooked rice and chopped green onions in a bowl. Taste and adjust seasoning if needed, making sure the stuffing carries vibrant flavor in every bite.

Step 4: Stuff the peppers

Fill each bell pepper generously with the teriyaki pineapple chicken and rice mixture, packing it firmly but without overstuffing to avoid spilling during baking.

Step 5: Bake to perfection

Place the stuffed peppers upright in a baking dish, cover with foil, and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes until the peppers are tender and the tops are slightly caramelized.

Pro Tips for Making Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Use fresh bell peppers: Choose firm peppers without soft spots for the best texture and baking results.
• Cook rice ahead: Using day-old rice or slightly chilled rice helps prevent mushy stuffing.
• Don’t overfill: Leave a little space at the top of the peppers to avoid overflow while baking.
• Balance sweetness: Taste your teriyaki sauce mixture before stuffing to adjust sweetness or saltiness as needed.
• Rest before serving: Let the stuffed peppers sit for 5 minutes post-baking to firm up and make slicing easier.

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Garnishes

Top each pepper with toasted sesame seeds and freshly chopped green onions to add a burst of color and a subtle crunch. A sprinkle of cilantro or thinly sliced red chili also adds freshness and a slight kick.

Side Dishes

Pair these stuffed peppers with a crisp green salad or steamed vegetables like broccoli or snap peas to keep the meal balanced and light. A drizzle of extra teriyaki sauce on the side is a great option for dipping.

Creative Ways to Present

Serve the peppers on a rustic wooden board or individual colorful plates to accentuate their brightness. For a fun party idea, make mini stuffed peppers as appetizers or serve alongside coconut rice for a tropical vibe.

Make Ahead and Storage

Storing Leftovers

Place leftover stuffed peppers in an airtight container and refrigerate for up to 3 days, preserving flavor and texture nicely.

Freezing

Freeze stuffed peppers individually wrapped in foil or plastic wrap, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, ensuring the peppers stay tender and the filling remains juicy.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and extra fiber; just cook it fully before mixing with the other ingredients.

Is this recipe suitable for meal prep?

Yes, Teriyaki Pineapple Chicken & Rice Stuffed Peppers store and reheat well, making them perfect for preparing ahead and enjoying throughout the week.

Can I substitute pineapple with another fruit?

Pineapple adds a distinct sweetness and tang, but mango or peaches can be interesting alternatives if you want a fruitier twist.

How can I make this recipe vegan?

Swap out chicken for tofu or tempeh, and use a vegan teriyaki sauce to create a delicious plant-based version.

Do I need to peel the bell peppers before stuffing?

No peeling is necessary; simply clean the peppers by removing the tops, seeds, and membranes before filling.

Final Thoughts

Give Teriyaki Pineapple Chicken & Rice Stuffed Peppers a try for your next dinner—this recipe delivers vibrant flavor, easy prep, and a stunning presentation that’s sure to become a favorite in your meal rotation. It’s a tasty way to enjoy a balanced, satisfying dish anytime you want a little extra joy on your plate.

Print