Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

I’m so excited to share this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe with you because it’s one of those meals that just hits all the right notes — sweet, savory, a little tangy, and totally comforting. When I first made this dish, I was amazed how the juicy pineapple and sticky teriyaki sauce paired perfectly with tender chicken and fluffy rice, all nestled inside a soft baked bell pepper. It’s easy enough for a weeknight dinner, yet fancy enough to serve when you have company.

You’ll find that this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe works well year-round, but I especially love making it when I want a colorful, wholesome meal that feels a little special without a ton of fuss. Plus, it’s a fantastic way to get some veggies in while sneaking in that satisfying umami flavor thanks to the teriyaki sauce. Trust me, once you try it, this recipe will become a regular part of your dinner rotation.

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Ingredients You’ll Need

These ingredients come together perfectly because the chicken and rice form a hearty base while the pineapple adds a pop of sweetness that complements the savory teriyaki sauce. When shopping, choose bright bell peppers that are firm and fresh—they’ll hold their shape beautifully during baking.

• Bell peppers: Red, yellow, or orange work best for sweetness and color, plus they soften nicely when baked.
• Olive oil: Used to lightly coat the peppers before baking so they soften but don’t get mushy.
• Cooked chicken breast: Shredded or diced – using leftover roasted chicken is an easy shortcut here.
• Cooked rice: I like using jasmine or basmati for a fragrant touch, but any cooked rice will work.
• Pineapple tidbits: Canned is convenient and perfectly sweet, just be sure to drain the juice well.
• Teriyaki sauce: The star of the dish, it ties all the flavors together with its sweet-savory glaze.
• Garlic powder & onion powder: These add that subtle depth of flavor without overpowering the other ingredients.
• Black pepper: Freshly cracked if possible, for a little bite and warmth.
• Mozzarella cheese: Melts beautifully and adds gooey richness; feel free to use a cheese blend for extra flavor.
• Green onions: Optional garnish that adds freshness and a mild onion kick.
• Sesame seeds: Optional topping for a little crunch and to amp up the Asian-inspired vibe.

Variations

One of my favorite things about this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is how easy it is to mix things up. Feel free to get creative and tailor it to your family’s tastes or your dietary needs — personalization makes it even more fun to enjoy!

• Protein swap: I’ve made this stuffed with ground turkey or extra-firm tofu for a vegetarian twist, and both versions turned out great.
• Cheese options: Try pepper jack or gouda for a smoky flavor if you want to switch things up.
• Rice alternatives: Cauliflower rice works well to lighten this meal, especially if you’re watching carbs.
• Spice it up: Adding a dash of crushed red pepper flakes or sriracha to the filling can bring a welcome kick.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Step 1: Prep and Soften the Peppers

Start by slicing your bell peppers in half and removing the seeds and membranes. Placing them cut-side up in a baking dish, drizzle a little olive oil over them to help them soften and prevent drying out. Pop them into a 375°F (190°C) oven for about 10 minutes — this sets the stage for tender but still sturdy peppers that won’t collapse once stuffed.

Step 2: Mix the Flavorful Filling

While the peppers are softening, mix together your cooked chicken, rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper in a large bowl. I love stirring gently to coat everything without mashing the pineapple too much — you want those juicy bites to stand out. This is where the magic happens, turning simple ingredients into a mouthwatering filling.

Step 3: Stuff the Peppers and Add Cheese

Take the peppers out of the oven and fill each half generously with your chicken and rice mixture. I like to press the filling down a little to pack it in without overstuffing. Sprinkle a good handful of shredded mozzarella (or your cheese of choice) over the top—this will create that irresistible melty, bubbly layer that everyone loves.

Step 4: Bake Until Bubbly and Delicious

Return the stuffed peppers to the oven for 15 to 20 minutes, until the cheese is melted, golden, and bubbly. The peppers should be tender but still hold their shape nicely. Once done, let them cool a few minutes before garnishing and serving — it helps the filling set so nothing falls apart when you dig in.

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Garnishes

I always finish this recipe with a sprinkle of sliced green onions and toasted sesame seeds. They add a fresh crunch, a pop of color, and an extra layer of flavor that really elevates the whole dish. Sometimes I drizzle a little extra teriyaki sauce over the top at the table for that saucy finish we all love.

Side Dishes

For a balanced meal, I like serving these stuffed peppers alongside a simple green salad with a zesty vinaigrette or some sautéed garlic green beans. A light cucumber and carrot slaw also pairs beautifully and adds a refreshing contrast to the warm, savory peppers.

Creative Ways to Present

For special occasions, I’ve served these peppers on a bed of steamed bok choy or dressed up with edible flowers for a stunning presentation. You can even turn it into a fun DIY buffet where everyone stuffs their own peppers and chooses their favorite toppings — great for family gatherings or casual dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store really well in an airtight container in the fridge for up to 3 days. I usually cover them tightly with foil or plastic wrap to keep the cheese moist and the peppers from drying out. Reheat gently to avoid toughening the peppers.

Freezing

I’ve frozen leftovers successfully by wrapping individual peppers tightly in plastic wrap and then placing them in a freezer-safe bag. They keep well for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture before reheating.

Reheating

To reheat, I like using the oven at 350°F (175°C) for about 15 minutes, covered loosely with foil to keep moisture in. This helps melt the cheese and warm through the filling evenly. Microwaving works for a quick fix but can make the peppers a little softer, so I save that for last-minute meals.

FAQs

Final Thoughts

I absolutely love how this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe comes together — it’s an easy weeknight dinner that never feels boring, thanks to that wonderful mix of textures and flavors. When I make this, it always brings a smile to the table, and I know you’ll enjoy it just as much. So go ahead and give it a try; I’m betting it’ll become one of your favorite meals to make and share with your loved ones.

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