If you love meals that are vibrant, sweet, savory, and downright irresistible, you’re in for a treat! Teriyaki Pineapple Chicken & Rice Stuffed Peppers check all the boxes: they’re juicy, colorful, and packed with flavor in every bite. Imagine tender chicken, juicy pineapple, and perfectly cooked rice, all nestled in a roasted bell pepper and drizzled with a sticky-sweet teriyaki glaze—need I say more? This dish brings a taste of the tropics to your kitchen, combining familiar comfort food with a playful twist. It’s a family-friendly favorite you can whip up on a busy weeknight, yet elegant enough to serve for a casual dinner with friends.
What makes this recipe even more special is its simplicity—minimal prep, straightforward steps, and easy cleanup. If you’ve enjoyed my Cheesy Taco Stuffed Peppers, you’ll find this version just as satisfying, but with a tropical, Asian-inspired flair. Give it a try—I promise you won’t be disappointed!
What is Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
Let’s break down the name—Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Quite a mouthful, right? (Pun totally intended!) Ever wonder who first figured you could put an entire meal inside a bell pepper and call it dinner? In this case, “the way to a man’s heart is through his stomach” rings true. Sweet pineapple, savory teriyaki chicken, and fluffy rice, all joined together and tucked inside a colorful bell pepper shell—it’s both impressive-sounding and tongue-twisting! Really, though, the name says it all: it’s a fun, hearty, tropical-inspired stuffed pepper that deserves a spot on your menu tonight. What are you waiting for? Dive in and try it!
Why You’ll Love This
First, let’s talk about flavor. You get savory, sweet, and tangy all at once, thanks to the combination of teriyaki sauce and pineapple, balanced by the crunch and natural sweetness of bell peppers. The best part? You’re recreating takeout-level flavor at home without the chicken-and-rice price tag—this is a real wallet-saver compared to ordering from your favorite Asian fusion spot! Secondly, everything is loaded with vibrant ingredients: juicy chicken, bits of pineapple, fragrant green onions, and a sprinkle of sesame for garnish. Every bite is bursting with variety and color.
If you love my Asian Chicken Lettuce Wraps for their flavor and textures, this recipe delivers that same quality, but in a hearty, oven-baked form that feels like a full meal. Ready to shake up your dinner routine? Let’s get started on these show-stopping stuffed peppers!
How to Make
Quick Overview
This recipe is a weeknight superstar—all the flavor and fun, none of the fuss! These Teriyaki Pineapple Chicken & Rice Stuffed Peppers come together in about 40 minutes, with very little hands-on work. The creamy, slightly sticky teriyaki glaze unites all the fillings for a cohesive, crave-worthy result. You’ll love how approachable and enjoyable the process is—no fancy techniques or endless prep, just straightforward steps. Here’s how to make them!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 large bell peppers (any color), tops cut off, seeds removed
- 1 cup cooked white rice
- 1 cup diced pineapple (fresh or canned, drained)
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
Step-by-Step
- Preheat and Prep Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoops out the seeds and membranes. Arrange the peppers upright in a baking dish. - Cook the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Add the cubed chicken, season with a pinch of salt and pepper, and sauté for about 4-5 minutes until the chicken is lightly golden and just cooked through. - Make the Teriyaki-Pineapple Sauce
Reduce heat to medium. Pour in the teriyaki sauce and pineapple juice, stirring to coat the chicken evenly. In a small bowl, mix cornstarch with 1 tablespoon cold water to create a slurry, then add it to the skillet. Cook for another 1-2 minutes, stirring often, until the sauce thickens and becomes glossy. - Assemble the Filling
Remove the skillet from heat. Stir in the cooked rice, diced pineapple, and half of the chopped green onions. Toss everything together until fully combined and the rice has absorbed some of the sauce. - Stuff the Peppers
Evenly spoon the chicken and rice mixture into each bell pepper, pressing down gently to fill all the way to the top. Sprinkle the rest of the green onions on top. - Bake
Pour a splash of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers. Cover loosely with foil and bake for 25-30 minutes, or until peppers are tender. - Garnish and Serve
Remove from the oven, uncover, and sprinkle with sesame seeds if desired. Serve warm and enjoy!
What to Serve With
These stuffed peppers pair beautifully with a crisp green salad, tangy Asian-inspired slaw, or simple steamed veggies like broccoli or snap peas. For an even more satisfying dinner, add some garlic bread to soak up the sauce, or prepare a side of roasted sweet potatoes. To complement the tropical sweetness, serve with a sparkling pineapple mocktail or refreshing iced green tea.
Top Tips for Perfecting Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Ingredient Swaps: Substitute chicken for ground turkey or tofu for a lighter version. Brown rice or cauliflower rice work perfectly if you want to switch things up!
- Avoid Soggy Peppers: Make sure not to overbake—cover during the first part of baking to steam, then uncover for the last few minutes for a little char.
- Mix It Up: Add shredded carrots, snap peas, or chopped spinach to the filling for extra color and fiber.
- Batch Cooking: Double the filling and freeze half for a quick meal another night.
- Taste Test: Adjust the sweetness or saltiness of the sauce to your liking before filling the peppers, especially if using store-bought teriyaki.
Storing and Reheating Tips
Leftovers are your friend here! Store stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave on medium in 1-minute intervals until heated through. To freeze, wrap each pepper individually in foil and place them in a freezer-safe bag—freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
FAQs
Can I use rotisserie or leftover chicken instead of cooking fresh chicken?
Absolutely! Shred or dice cooked chicken and toss it with the teriyaki-pineapple mixture before stuffing.
What’s the best type of rice for this recipe?
White rice is classic, but brown rice, jasmine, or even cauliflower rice work great.
Can I make this recipe vegetarian or vegan?
Yes—use extra-firm tofu or a plant-based chicken alternative, and ensure your teriyaki sauce is vegan.
Do I need to pre-cook the bell peppers?
No need—the peppers will steam and soften beautifully as they bake with the filling.
Can I prepare this dish ahead of time?
Definitely! Assemble the stuffed peppers up to a day ahead, refrigerate, and bake when ready to serve.
Conclusion
Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring a burst of color and flavor to your table with minimal effort, perfect for busy weeknights or impressing guests. The sweet tang of pineapple pairs wonderfully with savory chicken, rich teriyaki sauce, and tender peppers, making for a meal that feels both fresh and comforting. Whether you’re new to stuffed peppers or already a fan, this recipe is sure to become a repeat favorite. Try it, savor every bite, and don’t forget to check out more easy stuffed pepper recipes on the blog for even more inspiration!