Teriyaki Pineapple Peppers
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a colorful, vibrant meal that delivers on both flavor and presentation. Juicy chicken, sweet pineapple, aromatic garlic and ginger, and savory teriyaki sauce come together in one delightful bite—all neatly packed into a crisp, roasted bell pepper. I first created this recipe for a summer dinner party, and it was an instant favorite. It’s equal parts hearty, healthy, and a little bit tropical.
Whether you’re making it for a casual family dinner or meal prepping for the week, these stuffed peppers bring fun and flavor to your plate.
Why You’ll Love This Recipe
- Flavor Explosion: Sweet pineapple, tangy teriyaki, and savory chicken in every bite.
- Beautiful and Colorful: Bell peppers make this dish visually stunning.
- Customizable: Use your favorite rice or cheese to make it your own.
- Healthy and Hearty: Packed with protein and veggies.
- Perfect for Meal Prep: Easy to reheat and enjoy throughout the week.
- Kid-Friendly: The sweetness of the pineapple makes it fun and approachable.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breast or thighs, diced
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/3 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- Salt and pepper to taste
- 1 tablespoon oil (for cooking)
Substitution Tip: Swap the chicken with tofu for a vegetarian version or use quinoa instead of rice for extra protein.
Step-by-Step Instructions
1. Prepare the Peppers
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them in a baking dish and bake for 10 minutes to soften slightly. Set aside.
2. Cook the Chicken
Heat oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Add garlic and ginger, and cook for another 1–2 minutes.
3. Add Pineapple and Sauce
Stir in pineapple chunks and teriyaki sauce. Simmer for 3–4 minutes to let the flavors meld. Remove from heat and mix in cooked rice and half of the green onions.
4. Stuff the Peppers
Spoon the chicken and rice mixture into each pre-baked pepper. Top each with shredded cheese.
5. Bake
Return stuffed peppers to the oven and bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
6. Garnish and Serve
Sprinkle with remaining green onions and serve hot.
Serving and Storage Tips
Serve warm with a crisp green salad or steamed veggies. A drizzle of extra teriyaki sauce adds even more flavor.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until heated through.
Helpful Notes
- Pre-Bake Peppers: Softens them slightly so they cook evenly.
- Control the Sweetness: Use less pineapple or opt for unsweetened varieties if you prefer.
- Add More Veggies: Stir in carrots, peas, or spinach for extra nutrition.
- Make it Spicy: Add red pepper flakes or chopped jalapeños to the filling.
Frequently Asked Questions
- Can I make these ahead of time?
Yes! Assemble and refrigerate. Just bake when ready to serve. - Can I freeze stuffed peppers?
Yes, freeze after baking. Thaw and reheat in the oven for best texture. - Do I have to cook the rice first?
Yes, pre-cooked rice works best to prevent soggy peppers. - What cheese works best?
Cheddar, mozzarella, or a blend of both melt beautifully. - Can I grill the peppers instead of baking?
Absolutely! Grill halved peppers and fill after they’re tender.
Final Thoughts
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are as delightful to eat as they are to look at. They’re sweet, savory, satisfying, and easy to customize—perfect for adding a little tropical flair to your weeknight menu.
Have you tried these yet? What toppings or twists would you add to make them your own?
Teriyaki Pineapple Peppers
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 4 large bell peppers any color, tops cut off and seeds removed
- 2 cups cooked rice white, brown, or jasmine
- 1 cup pineapple chunks fresh or canned, drained
- 1/3 cup teriyaki sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 green onions chopped
- 1 cup shredded cheese cheddar, mozzarella, or your favorite blend
- Salt and pepper to taste
- 1 tablespoon oil for cooking
- Substitution Tip: Swap the chicken with tofu for a vegetarian version or use quinoa instead of rice for extra protein.
Instructions
Prepare the Peppers
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them in a baking dish and bake for 10 minutes to soften slightly. Set aside.
Cook the Chicken
- Heat oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Add garlic and ginger, and cook for another 1–2 minutes.
Add Pineapple and Sauce
- Stir in pineapple chunks and teriyaki sauce. Simmer for 3–4 minutes to let the flavors meld. Remove from heat and mix in cooked rice and half of the green onions.
Stuff the Peppers
- Spoon the chicken and rice mixture into each pre-baked pepper. Top each with shredded cheese.
Bake
- Return stuffed peppers to the oven and bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
Garnish and Serve
- Sprinkle with remaining green onions and serve hot.
Notes
- Pre-Bake Peppers: Softens them slightly so they cook evenly.
- Control the Sweetness: Use less pineapple or opt for unsweetened varieties if you prefer.
- Add More Veggies: Stir in carrots, peas, or spinach for extra nutrition.
- Make it Spicy: Add red pepper flakes or chopped jalapeños to the filling.
