Why You’ll Love This Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful fusion of sweet and savory, bringing together juicy chicken, tangy pineapple, and rich teriyaki sauce inside vibrant bell peppers. This dish is perfect for a weeknight dinner or meal prep, offering a complete and satisfying meal packed in a colorful edible bowl.

ingredients

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

bell peppers (any color)chicken breast or thighs (cooked and shredded)pineapple chunks (fresh or canned)teriyaki saucecooked white or brown ricegreen onionsgarlicgingergarlic powdersaltblack pepperolive oilsesame seeds (optional for garnish)

directions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish.

In a skillet over medium heat, add a drizzle of olive oil. Sauté minced garlic and ginger until fragrant.

Add the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, garlic powder, salt, and pepper. Stir to combine and heat through.

Stuff each bell pepper generously with the chicken and rice mixture.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake an additional 10 minutes to allow the tops to brown slightly.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe yields 4-6 stuffed peppers.Preparation time: 20 minutesBaking time: 35 minutesTotal time: 55 minutes

Variations

Use ground chicken or turkey instead of shredded chicken for a different texture.

Swap rice for quinoa or cauliflower rice for a low-carb version.

Add diced red onion or shredded carrots for extra crunch and color.

Use spicy teriyaki sauce for a kick of heat.

Top with shredded cheese and broil for a melty finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual peppers for 1-2 minutes or bake at 350°F (175°C) until heated through.Stuffed peppers can also be frozen for up to 2 months—wrap each one tightly in foil and place in a freezer-safe bag.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and stuff the peppers a day ahead. Just bake when ready to serve.

Do I have to pre-cook the rice?

Yes, pre-cooked rice ensures the filling is fully cooked and not mushy.

Can I use leftover rotisserie chicken?

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

Are these stuffed peppers spicy?

Not unless you use spicy teriyaki sauce or add chili flakes.

Can I grill the peppers instead of baking?

Yes, grill them covered over medium heat for about 25–30 minutes.

Can I use frozen bell peppers?

Fresh peppers are best for structure, but thawed frozen ones can work if well-drained.

Can I make this vegetarian?

Yes, substitute chicken with tofu or extra veggies like mushrooms and zucchini.

Is this recipe gluten-free?

Use gluten-free teriyaki sauce and check all labels to ensure ingredients are safe.

Can I add cheese to this recipe?

Yes, mozzarella or Monterey Jack melts well and complements the flavors.

What kind of rice works best?

Jasmine, basmati, or even leftover fried rice all work well.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant and satisfying meal that brings a tropical twist to a classic comfort dish. Easy to prepare and packed with bold flavors, they’re ideal for dinner guests, family meals, or a healthy make-ahead option. Give this delicious fusion a try—you’ll love every sweet and savory bite.