Why You’ll Love This Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant and flavorful fusion dish that brings together the sweetness of pineapple, the savory tang of teriyaki sauce, and the comforting heartiness of rice and chicken—all nestled inside tender bell peppers. It’s a perfect weeknight dinner that’s both colorful and nutritious, with a delightful balance of sweet and savory.

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 onionsgarlic powderonion powdersaltblack pepperolive oil

directions

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

Slice the bell peppers in half lengthwise and remove the seeds and membranes.

In a large bowl, combine shredded chicken, pineapple chunks, cooked rice, teriyaki sauce, green onions, garlic powder, onion powder, salt, and pepper. Mix well until evenly combined.

Spoon the mixture into each bell pepper half, pressing down lightly to fill completely.

Place the stuffed peppers in the prepared baking dish and drizzle with a little olive oil.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.

Garnish with extra green onions or a drizzle of teriyaki sauce if desired.

Servings and timing

This recipe yields approximately 6 stuffed pepper halves (3 full peppers).Preparation time: 15 minutesBaking time: 35 minutesTotal time: 50 minutes

Variations

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

Add shredded cheese on top during the last 5 minutes of baking for a cheesy finish.

Substitute quinoa or cauliflower rice for a lower-carb option.

Mix in diced red onion or bell pepper for added crunch and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 2-3 minutes until heated through.Freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, assemble the stuffed peppers ahead and refrigerate. Bake when ready to serve.

Can I use bottled teriyaki sauce?

Absolutely, store-bought teriyaki sauce works perfectly and saves time.

What type of rice is best?

Cooked white, jasmine, or brown rice all work well depending on your preference.

Can I make this vegetarian?

Yes, substitute chicken with tofu, tempeh, or more veggies and beans.

Should I precook the peppers?

No need—the oven baking time softens them nicely while keeping a bit of bite.

Can I use leftover chicken?

Yes, rotisserie or leftover grilled chicken is great for this recipe.

Is this dish spicy?

Not inherently, but you can add red pepper flakes or sriracha for heat.

Can I grill the stuffed peppers?

Yes, grill on medium heat with foil until peppers are tender and filling is hot.

Are canned pineapple chunks okay?

Yes, just drain them well before mixing into the filling.

Can I double the recipe?

Definitely—just use a larger baking dish and increase the quantities accordingly.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a deliciously creative way to enjoy bold flavors in a wholesome, veggie-packed meal. With their tropical sweetness and savory depth, they make dinner both fun and satisfying. Perfect for family meals, meal prep, or impressing guests with minimal effort.