Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

If you’re anything like me, you love a meal that gives you big flavor, bright colors, and a comforting feeling all at once. This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe hits all those marks with its sweet and savory combo of teriyaki-glazed chicken, juicy pineapple, and tender bell peppers. It’s such a fun twist on traditional stuffed peppers, bringing that tropical vibe right into your dinner plate.

What I especially love is how this dish works for busy weeknights but also feels special enough for guests. The magic lies in the perfect balance—the tangy pineapple cuts through the teriyaki richness, and the fluffy rice pulls everything together. Once you try this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe, I have a feeling it’ll become a go-to in your rotation, just like it is in mine.

Ingredients You’ll Need

Each ingredient in this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe plays a key role in the flavors and textures. From the tender chicken to the zingy pineapple and colorful peppers—for best results, fresh produce and a good-quality teriyaki sauce make a world of difference.

• Chicken breasts: I like to use boneless, skinless chicken breasts because they shred easily and soak up all the teriyaki flavors perfectly.
• Cooked rice: Either white or brown rice works well—brown adds nuttiness while white keeps it classic and soft.
• Fresh or canned pineapple: Fresh pineapple is ideal for brightness, but canned works fine—just be sure to drain it well to avoid sogginess.
• Teriyaki sauce: This is crucial! Choose a good-quality bottle or homemade teriyaki for the best sweet-savory kick.
• Olive oil: For sautéing and drizzling; it brings a subtle richness to the dish.
• Garlic: Fresh minced garlic adds a punch of flavor that lifts the teriyaki nicely.
• Ground ginger: This gives a warm, aromatic note—essential for that classic teriyaki profile.
• Red pepper flakes (optional): I love a little heat, but it’s totally up to you whether you keep it mild or kick it up a notch.
• Salt and pepper: To balance and enhance all the other flavors.
• Bell peppers: I recommend large, colorful ones—red, yellow, orange, or green—all bring their own sweetness and crunch.
• Shredded cheese (optional): Mozzarella or cheddar melt beautifully on top for a gooey finish if you’re in the mood.

Variations

I love that this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is so easy to customize depending on your mood or diet—there’s plenty of room to get creative without losing the essence of the dish.

• Vegetarian option: Swap the chicken for firm tofu or black beans. I’ve made this a few times with black beans, adding a little extra garlic and ginger to keep it flavorful and hearty.
• Grain variations: Try quinoa or cauliflower rice instead of white or brown rice for a nutritious twist that still soaks up the teriyaki goodness.
• Spicy boost: Add extra red pepper flakes or a dash of sriracha inside the filling for a zingy kick—perfect when you want a little heat.
• Cheesy finish: If you’re melting cheese on top, mixing in some parmesan can elevate the taste further—trust me, it’s a game changer.

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Step 1: Prep Your Bell Peppers Like a Pro

Start by preheating your oven to 375°F (190°C). While that’s warming up, carefully slice the tops off your bell peppers and scoop out the seeds and membranes. A little tip I’ve learned is to blanch the peppers in boiling water for 5-6 minutes if you want them to soften up nicely before baking—this makes them tender without losing that slight snap.

Step 2: Cook the Flavor-Packed Filling

Heat olive oil in a skillet over medium heat, then toss in your minced garlic. Sauté for about 1-2 minutes until fragrant—don’t let it burn, or it’ll taste bitter. Add the shredded chicken, the teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if you’re using them. Stir well and let everything mingle for 5-6 minutes. Then fold in your cooked rice, mixing thoroughly so every bite is bursting with flavor.

Step 3: Stuff and Prepare for Baking

Once your filling is ready, spoon it generously into each hollowed bell pepper, pressing down gently but firmly to pack in all that deliciousness. Drizzle a little olive oil on top; it helps keep the peppers moist and adds a subtle richness during baking.

Step 4: Bake to Perfection

Cover your baking dish with foil and pop it in the oven for 25 to 30 minutes. If you want crispier tops, remove the foil in the last 5 minutes. And here’s a little trick: if you’re adding cheese, sprinkle it on during those final minutes so it melts just right without drying out.

How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Garnishes

I usually go for chopped green onions or a sprinkle of fresh cilantro—their freshness really brightens the dish. Sometimes, I even add a few extra pineapple chunks on top for a punch of sweetness and a fun visual pop. It’s those little touches that make it feel special.

Side Dishes

Light sides work best so you don’t overshadow the stuffed peppers. A crisp cucumber salad, simple steamed broccoli, or even some pickled vegetables complement the tropical and savory flavors beautifully. I’ve also paired it with a chilled jasmine rice salad for a fun combo.

Creative Ways to Present

For a dinner party, I’ve served these in individual mini cast-iron skillets—everyone loved the rustic feel. You can also halve the peppers for appetizer portions or arrange them standing up on a festive platter surrounded by sliced pineapple and fresh herbs. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. Reheating in the microwave works fine, but I prefer warming them in the oven to keep the peppers from getting too soggy. Just cover with foil and heat at 350°F until warmed through.

Freezing

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe freezes beautifully—perfect for meal prepping. I freeze them uncooked, wrapped tightly in foil or plastic wrap. When you’re ready to eat, thaw overnight in the fridge and bake as usual. You can also freeze fully baked peppers, but the texture is my preference when freezing uncooked.

Reheating

For reheating, I recommend the oven method to keep the pepper nice and firm. Wrap with foil to prevent drying out, and bake at 350°F for about 15-20 minutes or until heated through. If you’re in a hurry, the microwave works too—just add a splash of water to keep things moist and cover loosely.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is one of those dishes I keep coming back to because it’s both comforting and unexpectedly vibrant. It’s like a little tropical escape right on your dinner table, perfect for brightening up any weeknight or impressing friends without too much fuss. Give it a try—I’m confident you’ll love how the flavors come together with such ease and yum. Cooking this recipe always feels like a mini celebration in my kitchen, and I hope it brings that same joy into yours!

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