Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant, flavorful twist on classic stuffed peppers! Loaded with tender chicken, sweet pineapple, savory teriyaki sauce, and fluffy rice, this dish brings tropical flair to your dinner table. It’s easy, colorful, and perfect for meal prep or a family-friendly weeknight meal!
Ingredients
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4 large bell peppers (any color), halved and seeded
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1 tablespoon olive oil
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1 lb cooked, shredded or diced chicken breast
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1 cup cooked white or brown rice
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1 cup canned pineapple tidbits (drained)
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⅓ cup teriyaki sauce (plus more for drizzling)
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2 green onions, thinly sliced
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½ cup shredded mozzarella or Monterey Jack cheese (optional)
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Salt and pepper, to taste
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Sesame seeds & extra green onions for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all pepper halves.
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Prepare peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in the baking dish.
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Make the filling: In a large bowl, combine cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, green onions, salt, and pepper. Mix well until everything is coated and evenly distributed.
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Stuff the peppers: Spoon the filling into each pepper half, pressing down slightly to pack it in. Sprinkle cheese on top if using.
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Bake: Cover the baking dish with foil and bake for 25–30 minutes. Remove foil and bake for another 5–10 minutes, until peppers are tender and cheese is melted.
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Serve: Garnish with sesame seeds and extra green onions. Drizzle with extra teriyaki sauce if desired.
Notes
Use rotisserie chicken to save time!
For extra flavor, grill the pepper halves before stuffing and baking.
Make it spicy with a dash of sriracha or chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired / Fusion