Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian Fusion
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)

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Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers bring a vibrant blend of sweet and savory flavors into a colorful, wholesome meal. This dish is perfect for a comforting dinner that’s both easy to prepare and impressive to serve. The juicy bell peppers cradle a tender chicken filling brightened with pineapple and teriyaki sauce, making every bite deliciously satisfying.

A close-up of yellow bell peppers cut in halves and filled with a base layer of cooked rice, topped with glazed, grilled chicken pieces that have a slightly charred texture, and bright yellow chunks of grilled pineapple. The stuffed peppers are garnished with finely chopped green onions scattered over the top. The peppers have a glossy appearance, and the dish is placed on a black tray set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. If desired, blanch the peppers in boiling water for 5–6 minutes to soften them slightly. Place the prepared peppers in a baking dish.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced garlic 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 for 5–6 minutes, stirring occasionally.
Step 3: Stir in the cooked rice and combine everything well so the flavors meld together.
Step 4: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to fill them evenly. Drizzle 1 tablespoon of olive oil over the tops of the stuffed peppers.
Step 5: Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, uncover during the last 5 minutes. If using cheese, sprinkle it over the peppers during these final minutes to melt. Allow the stuffed peppers to cool slightly before serving, and garnish with extra pineapple or chopped green onions if desired.

Tips & Variations

Use leftover cooked chicken to save time without sacrificing flavor.
Substitute rice with quinoa or cauliflower rice for a gluten-free or lower-carb option.
Prepare the stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
Make a vegetarian version by replacing the chicken with black beans or tofu.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also microwave them covered for 2–3 minutes, though the oven helps maintain texture better.

How to Serve

The image shows nine yellow bell peppers cut in half and filled with three distinct layers. The bottom layer is the hollowed yellow pepper shell with a glossy texture. The middle layer is a light brown, textured rice stuffing that fills the pepper shells nearly to the top. The top layer is chunks of grilled pineapple with a slightly charred, caramelized surface glowing in golden yellow tones. Small green pieces of chopped scallions and white sesame seeds are sprinkled over the pineapple for contrast and decoration. All the peppers are arranged tightly together in a white tray on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken breasts?

While fresh chicken breasts offer the best texture and flavor, canned chicken can be used in a pinch. Just ensure it’s well-drained and shredded before mixing with the other ingredients.

What type of teriyaki sauce works best?

Use your favorite store-bought teriyaki sauce or make a quick homemade version with soy sauce, honey, garlic, and ginger. Choose a sauce that balances sweetness and savory notes to complement the pineapple and chicken.