Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in an easy, healthy meal. Tender chicken, juicy pineapple, and hearty rice are packed into colorful bell peppers for a satisfying dinner the whole family will love.

Ingredients

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil (for sautéing)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling over the peppers)
• 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 5 to 6 minutes to soften slightly. Place the peppers upright in a baking dish.
2. Step 2: Heat olive oil in a large skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes if using. Cook for 5–6 minutes, stirring occasionally.
3. Step 3: Stir the cooked rice into the chicken mixture until well combined. Season with salt and pepper to taste.
4. Step 4: Spoon the chicken and rice filling into each prepared bell pepper, pressing gently to pack. Drizzle olive oil over the tops of the peppers.
5. Step 5: Cover the baking dish with foil and bake for 25–30 minutes until the peppers are tender. For crispier tops, remove the foil during the last 5 minutes of baking.
6. Step 6: If desired, sprinkle shredded cheese on top of the peppers during the last 5 minutes of baking to melt.
7. Step 7: Remove from oven and let cool slightly before serving. Garnish with extra pineapple or green onions if you like.

Tips & Variations

• Use leftover cooked chicken to save time and add convenience.
• Substitute quinoa or cauliflower rice for a different texture or lower-carb option.
• Add sriracha or chili sauce for a spicy kick.
• Make it vegetarian by swapping chicken for black beans, tofu, or tempeh.
• Prepare stuffed peppers ahead and refrigerate up to 2 days before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual servings for 1–2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for stuffing?

Yes, feel free to add vegetables like mushrooms, spinach, or carrots to the filling for extra flavor and nutrition.

Can I make these stuffed peppers vegetarian?

Absolutely. Replace the chicken with black beans, tofu, or tempeh for a tasty vegetarian version.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a deliciously sweet and savory meal combining tender shredded chicken, juicy pineapple, and hearty rice packed into colorful bell peppers. This easy-to-make dish is perfect for a balanced and satisfying dinner or meal prep, bringing bold Asian-inspired flavors with a nutritious twist.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian-Inspired

Ingredients

Scale 1x2x3x

For the Chicken and Rice Filling:

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon olive oil (for sautéing)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling over the peppers)
• 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove seeds and membranes. Optionally, blanch the peppers in boiling water for 5-6 minutes to soften them slightly. Place the prepared peppers upright in a baking dish.
2. Cook Filling: Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for about 5-6 minutes, allowing flavors to mingle and chicken to heat through. Stir in cooked rice and combine thoroughly. Adjust seasoning if needed.
3. Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper carefully, pressing lightly to pack the filling. Drizzle a bit of olive oil over the tops of the stuffed peppers.
4. Bake: Cover the baking dish with aluminum foil. Bake for 25-30 minutes until the peppers are tender. For a crispier top, remove the foil during the last 5 minutes of cooking.
5. Add Cheese (Optional): If using cheese, sprinkle shredded mozzarella or cheddar on top of the peppers during the final 5 minutes of baking. Bake until cheese is bubbly and melted.
6. Serve: Remove stuffed peppers from the oven and allow to cool for a few minutes. Serve warm, garnished with extra pineapple or green onions if desired.

Notes

• Use leftover cooked chicken to save time.
• Substitute rice with quinoa or cauliflower rice for a healthier variation.
• Make the stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
• Make vegetarian by replacing chicken with black beans, tofu, or tempeh.

Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe