Name: Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet and Savory Twist on a Classic
Prep time: 15 min
Cook time: PT-484741H21M
Total time: PT-484741H21M
Cuisine: Asian Fusion
Ingredients: For the Stuffed Peppers: 4 large bell peppers (any color), tops cut off and seeds removed; 1 lb boneless, skinless chicken breasts, diced; 1 cup cooked rice (white, brown, or jasmine); 1 cup pineapple chunks (fresh or canned); ½ cup teriyaki sauce (store-bought or homemade); 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tsp ginger, minced; ½ cup shredded carrots (optional); ¼ cup green onions, chopped (for garnish); 1 tbsp sesame seeds (for garnish); Optional Toppings: Shredded cheese (e.g., mozzarella or cheddar)

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Looking for a delicious and vibrant dish that combines sweet, savory, and tangy flavors? Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a simple yet stunning recipe that checks all the boxes. Packed with juicy chicken, pineapple chunks, and a flavorful teriyaki sauce, all stuffed inside colorful bell peppers, this meal is not only full of flavor but also visually beautiful. It’s a dish that’s sure to impress at family dinners, potlucks, or as a weeknight meal.

The tender chicken and rice filling, combined with the sweetness of pineapple and the rich, savory teriyaki sauce, make each bite irresistible. This recipe is versatile and can be easily customized by using your favorite type of rice or adjusting the amount of pineapple to suit your taste. Plus, it’s a healthier alternative to traditional stuffed peppers, with lean protein, veggies, and a burst of tropical flavor. The garnish of sesame seeds and green onions adds the perfect finishing touch.

This dish is perfect for those looking for a hearty, balanced meal that’s quick to prepare, packed with nutrients, and bursting with delicious Asian-inspired flavors.

Why You’ll Love This Recipe

1. Sweet and Savory Harmony

The combo of teriyaki sauce and pineapple creates a delightful balance of savory and sweet flavors.

2. Healthy and Filling

Packed with lean protein, vegetables, and whole grains, it’s a satisfying and nutritious meal.

3. Easy to Customize

Substitute rice, veggies, or adjust the sweetness and spice level to fit your personal preferences.

4. One-Pan Meal

Cooking everything in one dish makes for easy cleanup, and the bell peppers are the perfect edible bowl.

5. Family-Friendly

The mix of flavors and textures will appeal to kids and adults alike, making it a great family dinner option.

Ingredients

Large bell peppers
Boneless, skinless chicken breasts
Cooked rice (white, brown, or jasmine)
Pineapple chunks (fresh or canned)
Teriyaki sauce (store-bought or homemade)
Olive oil
Small onion
Garlic cloves
Fresh ginger
Shredded carrots
Green onions (for garnish)
Sesame seeds (for garnish)

Variations

Use Ground Chicken or Turkey: Swap the diced chicken for ground chicken or turkey for a leaner option.
Add Vegetables: Include peas, corn, or chopped mushrooms to the rice mixture for more texture and nutrients.
Spicy Kick: Add a splash of sriracha or red pepper flakes to the teriyaki sauce for some heat.
Gluten-Free: Use a gluten-free teriyaki sauce or make your own at home using tamari sauce.
Vegan Version: Replace the chicken with tofu or tempeh for a plant-based take on the recipe.

How to Make the Recipe

Step 1

Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or lining it with parchment paper.

Step 2

Cut the tops off the bell peppers and remove the seeds. Set them aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3 minutes until soft.

Step 4

Add the minced garlic and ginger to the pan, cooking for another minute until fragrant.

Step 5

Add the diced chicken to the skillet and cook until browned and cooked through, about 7–8 minutes. Stir occasionally to ensure even cooking.

Step 6

Once the chicken is cooked, add the cooked rice, pineapple chunks, teriyaki sauce, and shredded carrots to the pan. Stir everything together until evenly combined, and cook for another 2–3 minutes to heat through.

Step 7

Stuff each bell pepper with the chicken, rice, and pineapple mixture, pressing down lightly to pack it in.

Step 8

Place the stuffed peppers in the prepared baking dish. Cover with aluminum foil and bake for 20–25 minutes, or until the peppers are tender.

Step 9

Remove from the oven, uncover, and sprinkle with chopped green onions and sesame seeds for garnish.

Step 10

Serve hot, and enjoy your delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers!

Tips for Making the Recipe

Cook the Rice First: Make sure your rice is fully cooked before adding it to the mixture to ensure even cooking.
Choose Sweet Peppers: The sweetness of red, yellow, or orange bell peppers complements the filling perfectly.
Don’t Overcook the Peppers: The peppers should be tender but still hold their shape. Bake them just enough to soften without losing their structure.
Make It Ahead: Prepare the filling a day before and stuff the peppers when ready to bake for a quicker dinner option.
Use Homemade Teriyaki Sauce: For a fresh, low-sodium option, try making your own teriyaki sauce using soy sauce, honey, ginger, garlic, and a little cornstarch.

How to Serve

Serve these Teriyaki Pineapple Chicken & Rice Stuffed Peppers as a stand-alone main dish, or pair them with a side of steamed broccoli, Asian-style green beans, or a simple salad for a complete meal. You could also serve them with a light soup or appetizer to round out a dinner party menu.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the stuffed peppers before baking by wrapping them tightly in plastic wrap and aluminum foil. When ready to cook, bake from frozen at 375°F (190°C) for 30–35 minutes or until heated through.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave for 2–3 minutes until warmed through.

FAQs

1. Can I use other types of rice?

Yes! Jasmine, brown, or white rice all work well. You can even use quinoa or cauliflower rice for a low-carb option.

2. Can I use cooked chicken instead of raw?

Yes! You can use leftover chicken or rotisserie chicken. Just add it to the rice mixture and heat through.

3. What if I don’t have teriyaki sauce?

You can make your own teriyaki sauce by combining soy sauce, honey, ginger, garlic, and cornstarch to thicken it.

4. Can I make this dish vegetarian?

Yes! Replace the chicken with tofu, tempeh, or beans for a plant-based version.

5. Can I prepare these ahead of time?

Yes, prepare the filling and stuff the peppers ahead of time. Store in the fridge and bake when ready.

6. Can I make it spicy?

Absolutely! Add some sriracha or red pepper flakes to the filling or teriyaki sauce for an extra kick.

7. Can I make this dish gluten-free?

Yes! Just use gluten-free soy sauce or tamari for the teriyaki sauce.

8. How long do I bake the peppers?

Bake the stuffed peppers for 20–25 minutes or until the peppers are tender but still hold their shape.

9. Can I use frozen pineapple?

Yes! Frozen pineapple works just as well as fresh, but make sure to drain any excess juice.

10. Can I freeze the stuffed peppers?

Yes, freeze the stuffed peppers before baking. When ready, bake them from frozen for a longer cooking time.

Conclusion

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious, healthy, and easy-to-make meal that’s full of flavor and color. With a balance of sweet pineapple, savory chicken, and rich teriyaki sauce, they’re perfect for any occasion. Plus, the versatility of this recipe means you can customize it to fit your preferences or dietary needs. Whether served for a weeknight dinner or as a festive meal for guests, these stuffed peppers are sure to become a family favorite.