Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian Fusion
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; 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); 1/4 cup shredded mozzarella or cheddar cheese

I can’t wait to share this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe with you! It’s one of those dishes that feels both special and totally easy to make on a busy weeknight. The sweet and tangy teriyaki sauce paired with juicy pineapple really wakes up your taste buds, and the stuffed peppers give you that cozy, comforting vibe without being heavy.

What I absolutely love about this recipe is how it balances flavors and textures—the tender chicken, the fragrant rice, and the crunch of bell peppers make every bite exciting. Plus, it’s super versatile and perfect when you want something colorful on your plate that the whole family will actually eat!

Ingredients You’ll Need

Each ingredient in this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is simple but plays a key role in creating that perfect balance of sweet, savory, and a little kick. Look for fresh peppers that are firm and brightly colored to hold the filling nicely during baking.

Boneless, skinless chicken breasts: I prefer shredding leftover cooked chicken—it saves time and soaks up the teriyaki flavor beautifully.
Cooked rice: White or brown rice works great; brown rice adds a nuttier flavor if you want a little more texture.
Diced pineapple: Fresh is amazing here, but canned works just fine—just make sure to drain it well so the peppers don’t get soggy.
Teriyaki sauce: This is the star of the show! Use your favorite brand or homemade version for best flavor.
Olive oil: For sautéing garlic and drizzling on peppers before baking to keep everything moist.
Garlic: Fresh minced garlic adds that wonderful aroma and depth.
Ground ginger: A little warmth and zing that complements the teriyaki beautifully.
Red pepper flakes: Totally optional, but I like adding just a pinch for a subtle heat.
Salt and pepper: To taste — seasoning is everything!
Large bell peppers: Any color works; I love mixing red, yellow, and green for a vibrant plate.
Shredded mozzarella or cheddar cheese (optional): I like a little melty cheese on top for an extra indulgent finish.

Variations

One of the best parts of this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe is how easy it is to make your own. I often switch up ingredients depending on what I have on hand or dietary needs.

Vegetarian version: I swapped the chicken for black beans or crumbled tofu once, and it was surprisingly hearty and delicious.
Grain swaps: Sometimes I use quinoa or cauliflower rice instead of white or brown rice to lighten things up or add a nutritional boost.
Spice it up: Feel free to add crushed red pepper or a splash of sriracha in the filling for a more intense heat that wakes up the palate.
Cheese options: Try pepper jack for a little extra kick or skip cheese altogether for a dairy-free version.

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off your bell peppers and carefully remove the seeds and membranes inside—this makes room for the delicious filling. To avoid crunchy peppers, I like to blanch them in boiling water for 5 to 6 minutes, but this step is optional. After blanching (or skipping it), place them upright in a baking dish ready to fill.

Step 2: Cook the Filling

Heat olive oil in a skillet over medium heat, then sauté the minced garlic until fragrant—just about 1 to 2 minutes, so don’t let it burn! Add your shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and if you like, red pepper flakes for a touch of heat. Cook this mixture for about 5 to 6 minutes, stirring frequently so the flavors meld together beautifully. Finally, stir in the cooked rice until everything is well combined and heated through.

Step 3: Stuff the Peppers

Fill each pepper with the teriyaki chicken and rice mixture, gently pressing down to pack as much as you can without tearing the peppers. I find a spoon or small spatula works great here. Drizzle a little olive oil over the tops to help keep them moist and add a lovely finish after baking.

Step 4: Bake to Perfection

Cover your baking dish with foil and bake for 25 to 30 minutes. If you love a little crispiness, uncover the peppers for the last 5 minutes—this also helps melt any cheese you sprinkle on top. If you’re using cheese, add it during those last few minutes so it gets nicely gooey without burning.

Step 5: Cool and Serve

Once baked, let the peppers cool for a few minutes to firm up and make them easier to handle. This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe tastes amazing when served warm and pairs wonderfully with fresh garnishes.

How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

The image shows a black tray filled with yellow bell peppers standing upright, each sliced open at the top to make a bowl shape. Inside each pepper, there is a layer of cooked rice that looks light and grainy, topped with chunks of grilled, lightly browned pineapple. Small green herb leaves are scattered over the pineapples and rice, adding a fresh touch. The yellow peppers have a shiny, smooth surface, and the filling looks moist with some tiny black seasoning dots. The tray is on a white marbled surface, and soft natural light comes from the left side, highlighting the colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make these stuffed peppers even more inviting, I love topping them with sliced green onions for a fresh bite and a few extra chunks of pineapple for sweetness. Sesame seeds are also a fun touch that adds a bit of crunch and nutty flavor.

Side Dishes

This recipe packs so much flavor, I usually keep sides simple. Steamed broccoli or a crisp Asian-style cucumber salad complement the sweet-savory notes nicely. For a heartier meal, a light miso soup is a cozy addition.

Creative Ways to Present

Once, I made these for a dinner party and presented them on a long wooden board with a drizzle of extra teriyaki sauce around the edges and fresh herbs sprinkled on top. It made a gorgeous centerpiece and guests loved how colorful and fresh the peppers looked.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed peppers in airtight containers in the fridge for up to 3 days. They hold up really well, and the flavors actually deepen overnight, so they’re perfect for lunch the next day.

Freezing

Freezing works great for this dish! I like to bake the peppers first, cool them completely, then wrap each individually in foil and place them in a freezer bag. They keep for up to 2 months, making meal prep super convenient.

Reheating

When reheating, I usually unwrap the foil and heat the peppers in the oven at 350°F for about 15-20 minutes until warmed through. This keeps the peppers from getting soggy compared to microwave reheating, which is faster but sometimes makes the peppers a bit softer than I like.

FAQs

Can I use pre-cooked or leftover chicken for this recipe?

Absolutely! Using shredded leftover chicken is one of my favorite time-savers for this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe. It absorbs the teriyaki sauce really well, and it cuts down on cook time significantly.
What’s the best way to keep the bell peppers from getting soggy?

Blanching the peppers briefly before stuffing them helps soften them just enough without turning mushy. Also, draining the pineapple well and not overfilling the peppers keeps excess moisture at bay.
Can I make this recipe dairy-free?

Definitely! Just skip the optional cheese topping or use a dairy-free cheese alternative. The pepper filling is flavorful on its own and doesn’t rely on cheese for taste.
How can I add more veggies to this dish?

I like folding in finely chopped carrots, snap peas, or even baby spinach into the filling. They add freshness and extra nutrients without overpowering the teriyaki flavors.

Final Thoughts

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe has been a go-to in my kitchen whenever I want a meal that feels balanced, flavorful, and a little special without a lot of fuss. It’s one of those recipes that wins over friends and family alike, and I’m sure you’ll enjoy it just as much as I do. Give it a try next time you’re craving something sweet, savory, and wholesome all at once—you might just find a new favorite.