Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

why make this recipe

This dish mixes sweet pineapple, savory teriyaki, and tender chicken inside bell peppers. It gives a full meal in one easy package. The peppers hold rice, protein, and fruit for a bright, balanced plate. It cooks in the oven and works for weeknights or a casual dinner with friends.

introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers turn simple ingredients into a tasty, colorful meal. The flavors are sweet, salty, and slightly spicy if you add red pepper flakes. If you like stuffed meals with a mix of sweet and savory, try this similar stuffed chicken recipe for more ideas: cranberry spinach stuffed chicken breasts with brie.

how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Follow these simple steps to build the peppers, fill them, and bake until tender and warm.

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)

Directions :

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds. Optionally blanch peppers in boiling water 5–6 minutes to soften, then place in a baking dish.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic 1–2 minutes until fragrant.
4. Add shredded chicken, teriyaki sauce, pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook 5–6 minutes until heated through.
5. Stir in cooked rice and combine well. Remove from heat.
6. Fill each pepper with the chicken and rice mixture, pressing down gently so they hold more. Drizzle the tops with 1 tablespoon olive oil.
7. Cover the baking dish with foil and bake 25–30 minutes. For a crisper top, uncover for the last 5 minutes.
8. If using cheese, sprinkle it on top during the final 5 minutes so it can melt.
9. Cool slightly before serving. Garnish with extra pineapple or chopped green onions if you like.

how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve warm on each plate with a side salad or steamed greens. Add extra pineapple or green onions on top for color. These peppers pair well with simple soy sauce or a light drizzle of extra teriyaki.

how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Let leftovers cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until hot. Do not leave at room temperature for more than two hours.

tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

• Use day-old rice if possible; it holds up better and won’t get mushy.
• Shred the chicken small so it mixes well with rice and fills the peppers evenly.
• If peppers are thick, blanching helps them cook through. Skip blanching for firmer, roasted peppers.
• Taste the filling before stuffing and adjust salt, pepper, or teriyaki to your liking.
• Add a splash of lime juice for a brighter pineapple flavor.

variation (if any)

• Make it spicy: add more red pepper flakes or a dash of sriracha.
• Vegetarian: swap chicken for shredded jackfruit or cooked chickpeas and use vegetable teriyaki sauce.
• Cheese options: try pepper jack for spice or Swiss for a milder melt.
• Swap rice for quinoa for more protein and a nutty texture.

FAQs

Q: Can I use canned pineapple juice instead of diced pineapple?
A: Canned pineapple juice adds flavor but not texture. If you use juice, reduce added liquid and add small pineapple pieces or drain canned fruit to keep texture.

Q: Can I freeze stuffed peppers?
A: Yes. Cool fully, wrap each pepper in foil, and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.

Q: Can I make these ahead for a party?
A: Yes. Prepare and stuff the peppers, cover, and refrigerate for up to a day. Bake when guests arrive.

Q: What if my peppers are too big or small?
A: Adjust the amount of filling per pepper. Use extra peppers for very large ones or split filling into smaller peppers for appetizers.

Q: Can I use pre-cooked rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time. Shred it before mixing with the other ingredients.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian
• Diet: Gluten-Free

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Description

Delicious stuffed bell peppers filled with shredded chicken, rice, pineapple, and teriyaki sauce for a sweet and savory meal.

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Ingredients

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• 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)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds. Optionally blanch peppers in boiling water for 5–6 minutes to soften, then place in a baking dish.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
4. Add shredded chicken, teriyaki sauce, pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes until heated through.
5. Stir in cooked rice and combine well. Remove from heat.
6. Fill each pepper with the chicken and rice mixture, pressing down gently so they hold more. Drizzle the tops with 1 tablespoon olive oil.
7. Cover the baking dish with foil and bake for 25–30 minutes. For a crisper top, uncover for the last 5 minutes.
8. If using cheese, sprinkle it on top during the final 5 minutes so it can melt.
9. Cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.

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Notes

Serve warm with a side salad or steamed greens. Pairs well with soy sauce or extra teriyaki. Cool leftovers before storing in an airtight container.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 420
• Sugar: 6g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 66mg