Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Introduction

If you’re looking for a dish that brings together bold Asian-inspired flavors with everyday comfort food, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers will win you over. Each roasted bell pepper is packed with a savory mixture of lean ground chicken, fluffy rice, sweet pineapple, and a glossy teriyaki glaze. The result? A wholesome dinner that’s as nutritious as it is delicious, perfect for busy weeknights or casual family dinners.

My recipe story

This recipe was born out of my love for stuffed peppers but with a twist. Traditional stuffed peppers often use ground beef and tomato-based sauces, but I wanted something lighter, fresher, and more tropical. I combined ground chicken with pineapple chunks for a naturally sweet element and glazed everything in teriyaki sauce. The peppers themselves act as colorful, edible bowls that roast beautifully in the oven, making the presentation both simple and impressive. Over time, this recipe has become a household favorite whenever I want something hearty yet vibrant on the table.

Ingredient breakdown

The star of this dish is the bell pepper itself. Brightly colored peppers—red, yellow, or orange—are sweeter and pair perfectly with the teriyaki glaze. They roast to tender perfection in the oven while holding the filling beautifully. Green peppers can also be used, though they carry a slightly more bitter flavor compared to their sweeter counterparts.

Ground chicken serves as the protein base, keeping the recipe light yet satisfying. Cooked rice bulks up the filling, adding a comforting starch that soaks up the teriyaki sauce. Pineapple chunks add an irresistible sweetness and juiciness, balancing the savory flavors. A good-quality teriyaki sauce ties everything together with its glossy finish, infusing the dish with a sweet and tangy umami kick. To round it out, garlic, onion, and a sprinkle of green onions or sesame seeds at the end bring layers of depth and texture.

Equipment you’ll need

• Baking dish or casserole dish
• Large skillet or sauté pan
• Sharp chef’s knife
• Cutting board
• Mixing bowl
• Measuring cups and spoons
• Foil for covering (optional)

Step-by-step directions

1. Prepare the peppers: Slice each bell pepper in half lengthwise and carefully remove seeds and membranes. Rinse them and pat dry. Pre-baking the peppers for about 10 minutes before filling helps soften them slightly, ensuring they’re perfectly tender once baked with the filling.
2. Cook the chicken: In a large skillet, heat a drizzle of oil over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until browned and fully cooked through. Season lightly with salt, pepper, and garlic to build flavor at this stage.
3. Build the filling: Stir in diced onions, pineapple chunks, and cooked rice. Pour in teriyaki sauce and mix until everything is evenly coated and heated through. The filling should be saucy but not overly wet; the rice will absorb some of the sauce during baking.
4. Stuff the peppers: Spoon the filling generously into each bell pepper half. Arrange them in a baking dish in a single layer. If desired, drizzle a little extra teriyaki sauce on top for a glossy finish.
5. Bake: Cover the dish loosely with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil during the last 10 minutes to allow the tops to caramelize slightly.
6. Finish and serve: Garnish with sliced green onions or a sprinkle of sesame seeds before serving. These stuffed peppers are best enjoyed warm right out of the oven.

Variations & substitutions

This recipe is wonderfully adaptable. For a vegetarian version, replace the chicken with diced tofu or chickpeas. Quinoa or cauliflower rice can substitute traditional rice for a lighter, gluten-free option. You can swap pineapple with mango for a different tropical spin, or use BBQ sauce instead of teriyaki for a smoky-sweet variation. To make it spicy, add sriracha or red pepper flakes to the filling before stuffing the peppers.

Storage, freezing & make-ahead

These stuffed peppers are excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake covered at 350°F (175°C) until warmed through or microwave individual portions for convenience. For freezing, allow the peppers to cool completely, then wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. If making ahead, prepare the filling and store separately, then stuff and bake the peppers just before serving for the best texture.

Serving ideas & pairings

These stuffed peppers are hearty enough to be a meal on their own but pair beautifully with simple sides. Serve with a fresh green salad, roasted vegetables, or a light soup to round out the meal. For a tropical touch, pair with a fruit salad or coconut rice. If you’re hosting, serve them alongside spring rolls or a cucumber salad for a complete Asian-inspired menu. They also taste wonderful with a crisp white wine or sparkling water with lime.

FAQ

Can I use leftover rice for this recipe?
Absolutely! Leftover rice works perfectly and makes this recipe even more convenient.

Do I need to cook the peppers before stuffing?
Pre-baking is optional but recommended to ensure tender peppers. If you prefer a slight crunch, skip this step.

What’s the best teriyaki sauce to use?
Use your favorite store-bought brand or homemade teriyaki sauce. A thicker sauce works best for coating the filling.

Can I make this recipe low-carb?
Yes, substitute the rice with cauliflower rice or skip the grain entirely, adding more vegetables instead.

Can I prepare this recipe in advance?
Yes, assemble the peppers up to a day ahead, cover, and refrigerate. Bake just before serving for the best results.

Final thoughts

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are proof that healthy meals don’t have to be boring. They combine bold flavors, beautiful presentation, and family-friendly convenience in one dish. Whether you’re cooking for your family or entertaining guests, these peppers are guaranteed to impress. Try them once, and you may find yourself making them a regular part of your dinner rotation.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 8 stuffed pepper halves
• Diet: Gluten Free

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Description

Sweet and savory stuffed peppers filled with ground chicken, rice, pineapple, and teriyaki sauce. A wholesome, colorful dinner everyone will love.

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Ingredients

• 4 large bell peppers, halved and deseeded

• 1 lb ground chicken

• 1 cup cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned, drained)

• 1 small onion, finely diced

• 2 cloves garlic, minced
• 1 cup teriyaki sauce (plus extra for drizzling)

• 1 tbsp olive oil

• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)

• 1 tsp sesame seeds (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Slice peppers in half, remove seeds, and place in a baking dish. Pre-bake for 10 minutes to soften slightly.
2. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon.

3. Stir in onion and garlic, cooking until fragrant. Add pineapple chunks and rice, mixing well.

4. Pour in teriyaki sauce, stir, and simmer for 2–3 minutes until heated through. Adjust seasoning with salt and pepper.
5. Spoon the filling into each pepper half, pressing down gently to pack. Drizzle with extra teriyaki sauce if desired.

6. Cover with foil and bake for 25–30 minutes. Remove foil for the last 10 minutes for caramelized tops.

7. Garnish with green onions and sesame seeds before serving warm.

Notes

Use colorful peppers for the sweetest flavor and best presentation. Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American