Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Sweet, savory, and packed with vibrant colors and bold flavors, Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a fun and healthy twist on a weeknight dinner classic. These bell peppers are roasted to perfection and filled with a delicious mix of juicy chicken, tender rice, sweet pineapple chunks, and a sticky teriyaki glaze. The result is a tropical, Asian-inspired dish that’s comforting, satisfying, and incredibly easy to put together.

Whether you’re trying to clean out the fridge or looking to impress with a beautiful dish, these stuffed peppers bring the wow factor. The combination of fresh produce, lean protein, and flavorful sauce makes this a balanced and wholesome meal the whole family will love. Plus, it’s a great make-ahead option that reheats beautifully for lunches and meal prepping.

Why You’ll Love This Recipe

1. Flavor-Packed Fusion

A tasty blend of sweet pineapple, tangy teriyaki, and savory chicken creates an irresistible flavor profile.

2. Healthy and Balanced

Each pepper is packed with protein, veggies, and carbs—making it a complete meal in one colorful package.

3. Easy to Make Ahead

Stuffed peppers reheat well and are perfect for batch cooking or meal prep.

4. Great for Customization

Use whatever you have—leftover rice, different proteins, or extra veggies.

5. Kid and Family Friendly

Mild and sweet with juicy bits of pineapple—kids and adults alike will devour them.

this RECIPE

Ingredients

• Bell peppers (any color)
• Cooked chicken (shredded or diced)
• Cooked rice (white, brown, or jasmine)
• Pineapple chunks (fresh or canned, drained)
• Teriyaki sauce
• Soy sauce (optional for extra depth)
• Green onions
• Garlic (minced)
• Ginger (optional)
• Olive oil
• Sesame seeds (for garnish)

Variations

• Make it Spicy: Add sriracha or red pepper flakes for a heat kick.
• Vegetarian Option: Swap chicken for tofu or edamame.
• Low-Carb Version: Use cauliflower rice instead of regular rice.
• Add Crunch: Toss in water chestnuts or chopped nuts.
• Cheesy Twist: Top with shredded mozzarella or a sprinkle of feta before baking.

How to Make the Recipe

Step 1: Prep the Peppers

Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.

Step 2: Pre-Bake the Peppers

Preheat your oven to 375°F (190°C). Bake the empty peppers for 10–15 minutes to soften them slightly.

Step 3: Prepare the Filling

In a skillet, heat a little oil and sauté garlic (and ginger if using) until fragrant. Add the chicken, pineapple chunks, and cooked rice. Stir in teriyaki sauce and a splash of soy sauce. Cook until everything is heated through and coated evenly.

Step 4: Stuff the Peppers

Remove peppers from the oven and fill each one with the chicken and rice mixture, pressing down slightly to pack them well.

Step 5: Bake

Return the stuffed peppers to the oven and bake for another 15–20 minutes, until heated through and the tops are slightly browned.

Step 6: Garnish and Serve

Remove from oven and garnish with sliced green onions and sesame seeds. Serve warm.

Tips for Making the Recipe

• Use Leftover Chicken: Rotisserie chicken or meal-prepped chicken works great here.
• Don’t Overstuff: Gently press the filling into the peppers, but avoid overfilling to prevent them from falling apart.
• Customize the Sauce: Adjust sweetness or saltiness by tweaking the teriyaki and soy sauce amounts.
• Even Cooking: Try to use peppers that are similar in size so they cook evenly.
• Add Fresh Herbs: Cilantro or basil adds a nice, fresh finish.

How to Serve

Serve these stuffed peppers hot as a standalone meal. They pair well with a side salad, steamed veggies, or an extra drizzle of teriyaki sauce. For a complete Asian-inspired dinner, serve alongside miso soup or edamame.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Wrap individual stuffed peppers in foil or plastic wrap and freeze in a sealed container or freezer bag. They’ll keep well for up to 2 months.

Reheating

To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes until hot throughout.

FAQs

1. Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut and adds extra flavor.

2. Can I use uncooked rice?

No, the rice should be pre-cooked. Uncooked rice won’t cook properly inside the peppers.

3. What kind of teriyaki sauce should I use?

Any store-bought or homemade teriyaki sauce will work. Choose one with your preferred sweetness and thickness.

4. Can I make these ahead of time?

Yes, prep and stuff the peppers ahead of time, then bake when ready to eat.

5. Can I grill these instead of baking?

Absolutely! Wrap each stuffed pepper in foil and grill over medium heat for about 20–25 minutes.

6. What peppers are best to use?

Any color bell pepper works—red and yellow are sweeter, while green is more savory.

7. Are these gluten-free?

Use a gluten-free teriyaki sauce and soy sauce to make this recipe gluten-free.

8. Can I add cheese?

Yes! A sprinkle of shredded cheese on top before baking adds a delicious touch.

9. How do I make this spicier?

Add hot sauce, sriracha, or chopped chili peppers to the filling.

10. What sides go well with this dish?

A simple green salad, miso soup, or roasted vegetables make great accompaniments.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a tropical, savory-sweet twist on a classic comfort food. They’re colorful, nutritious, and bursting with flavor, making them a standout addition to your weekly dinner rotation. Whether you’re cooking for family or prepping meals ahead of time, this dish is sure to satisfy your craving for something both wholesome and exciting!

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