Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a vibrant twist on classic stuffed peppers, combining savory chicken, sweet pineapple, and tangy teriyaki sauce. This colorful, satisfying dish is perfect for a weeknight dinner or meal prep that delights the whole family.

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 (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. For softer peppers, optionally blanch them in boiling water for 5–6 minutes, then place them in a baking dish.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
3. Step 3: Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5–6 minutes, stirring occasionally.
4. Step 4: Stir in the cooked rice and mix well to combine all ingredients thoroughly.
5. Step 5: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack the filling. Drizzle the tops with the remaining olive oil.
6. Step 6: Cover the baking dish with foil and bake for 25–30 minutes. For crispier tops, remove the foil during the last 5 minutes of baking.
7. Step 7: If using cheese, sprinkle it on top of the peppers in the final 5 minutes of baking to allow it to melt.
8. Step 8: Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken to save time.
• Swap mozzarella or cheddar for a more melty cheese like Monterey Jack or pepper jack for a little kick.
• For a vegetarian version, substitute shredded chicken with cooked tofu or chickpeas and double the pineapple for sweetness.
• Fresh pineapple adds bright flavor, but canned drained pineapple works well in a pinch.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or in a 350°F (175°C) oven until warmed through to retain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day ahead. Store them covered in the fridge and bake just before serving.

What can I serve with these stuffed peppers?

They pair well with a simple green salad, steamed veggies, or a light cucumber salad to balance the sweet and savory flavors.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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4.6 from 65 reviews

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine juicy bell peppers filled with a flavorful mixture of shredded chicken, rice, pineapple, and teriyaki sauce. This savory and slightly sweet dish is baked to perfection and optionally topped with melted cheese for a delicious, family-friendly meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Fat

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
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• 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)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove all seeds. Optionally, blanch the peppers for 5–6 minutes in boiling water to soften them slightly. Place the prepared peppers upright in a baking dish.
2. Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook the mixture for 5–6 minutes to combine the flavors thoroughly. Stir in the cooked rice until well mixed.
3. Stuff Peppers: Carefully fill each bell pepper with the chicken and rice mixture, gently pressing it down to pack the filling evenly. Drizzle the tops of the stuffed peppers with olive oil.
4. Bake: Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, remove the foil during the last 5 minutes of baking to allow the tops to brown slightly.
5. Add Cheese: If you choose to use cheese, sprinkle the shredded mozzarella or cheddar over the peppers during the last 5 minutes of baking so it melts nicely on top.
6. Serve: Let the stuffed peppers cool slightly after baking. Optionally, garnish with extra pineapple pieces or sliced green onions before serving for added freshness and flavor.

Notes

• You can use either white or brown rice according to your preference.
• Blanching the peppers before stuffing is optional but helps soften them.
• Adjust the amount of red pepper flakes for desired spiciness or omit for a milder dish.
• Fresh pineapple adds brightness, but canned pineapple works well if drained properly.
• For a vegetarian version, substitute chicken with tofu or a plant-based protein and use vegetarian-friendly teriyaki sauce.

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, rice stuffed peppers, easy dinner, Asian inspired