Name: Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 4 large bell peppers (any color); 2 cups cooked chicken (shredded or diced); 1 cup cooked rice (white or brown); 1/2 cup canned pineapple tidbits (drained); 1/2 cup shredded mozzarella or Monterey Jack cheese; 1/3 cup teriyaki sauce; 2 green onions (sliced); 1/2 teaspoon garlic powder; Salt and black pepper to taste; Sesame seeds and extra green onions for garnish (optional)

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers are not your average weeknight dinner — they’re a vibrant, Asian-inspired twist on classic comfort food, bursting with juicy chicken, sweet pineapple, and gooey cheese, all cozied up inside a tender, roasted bell pepper. Each bite offers a perfect harmony of flavors and textures, making this dish the kind of show-stopper that’ll have everyone at the table grinning and reaching for seconds. Whether you’re feeding your family, prepping for meal swaps, or shaking up your regular dinner rotation, these stuffed peppers promise a memorable meal that tastes as delightful as it looks!

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Teriyaki Pineapple Chicken & Rice Stuffed Peppers comes from a handful of everyday ingredients, each bringing its own character to the party. With colorful peppers, juicy fruit, and savory chicken, every component adds depth, crunch, or a burst of brightness.

Bell peppers: The vibrant “boats” hold all the flavorful filling and add natural sweetness and color.
Cooked chicken: Shredded or diced, this protein soaks up the teriyaki flavor and creates a hearty base.
Cooked rice: White or brown rice provides a soft, comforting texture, helping to bind everything together.
Canned pineapple tidbits: These little bursts of sweetness lift the savory notes and keep the filling juicy.
Shredded mozzarella or Monterey Jack cheese: Melts beautifully, ensuring every bite is delightfully gooey.
Teriyaki sauce: Adds a sweet, tangy, savory glaze that ties the Asian-inspired flavors together.
Green onions: Sliced and tossed in for a gentle bite and a hit of fresh flavor.
Garlic powder: A simple way to layer in aromatic depth with little effort.
Salt and black pepper: Essential for balancing all the flavors and seasoning the filling perfectly.
Sesame seeds and extra green onions (optional): Sprinkled on top for extra crunch, color, and a pretty finishing touch.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 375°F. Carefully slice the tops off your bell peppers and use a spoon to scoop out the seeds and membranes inside. If any peppers are a little wobbly, you can trim the bottoms slightly so they stand upright in the baking dish. This makes them easier to fill and even prettier to serve!

Step 2: Make the Filling

In a large bowl, mix together your cooked chicken, rice, drained pineapple tidbits, shredded cheese, teriyaki sauce, sliced green onions, garlic powder, plus just enough salt and pepper to brighten everything up. Give it a good stir so every bite will be packed with flavor and texture.

Step 3: Stuff the Peppers

Using a spoon, gently pack the filling into each bell pepper, pressing it in enough to fill any gaps but not so tightly that you risk splitting the peppers. It’s okay if they mound a little over the top — that just means more deliciousness in every serving!

Step 4: Bake the Peppers

Stand the filled peppers upright in a baking dish, cover them tightly with foil to lock in moisture, and bake for 30 minutes. Then, remove the foil and pop them back in the oven for another 10 to 15 minutes, just until the peppers become tender and the cheesy filling is hot and bubbly.

Step 5: Garnish & Serve

Once the Teriyaki Pineapple Chicken & Rice Stuffed Peppers are perfectly baked, shower them with a sprinkle of sesame seeds and a handful of extra sliced green onions. Serve them hot and get ready to watch those smiles bloom at the dinner table!

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Garnishes

A finishing touch can truly elevate these peppers! Sprinkle toasted sesame seeds for a subtle nutty flavor or add lots of fresh green onion slices for a pop of color and freshness. If you want to go the extra mile, a light drizzle of extra teriyaki glaze right before serving adds mouthwatering shine and an extra hit of sweet-savory goodness.

Side Dishes

Pair your Teriyaki Pineapple Chicken & Rice Stuffed Peppers with a crisp Asian-inspired slaw or a quick cucumber salad to cut through the richness. Simple steamed edamame or sautéed snap peas are also fantastic on the side, bringing more texture and bright green flare to your table.

Creative Ways to Present

For a special occasion, try using a mix of red, yellow, and orange peppers for a rainbow effect that’s as gorgeous as it is appetizing. Tiny baby bell peppers can make adorable appetizers for a party spread, and for a bistro vibe, serve the stuffed peppers in individual mini cast iron skillets or colorful ramekins.

Make Ahead and Storage

Storing Leftovers

If you have extra Teriyaki Pineapple Chicken & Rice Stuffed Peppers, let them cool to room temperature and then pack them in an airtight container. They’ll keep in the fridge for up to 4 days, making them an easy lunch or quick dinner option during the week.

Freezing

These peppers freeze like a dream! Wrap each cooled, baked pepper individually in plastic wrap or foil, then store them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 2 months. Thaw them in the fridge overnight for the best results.

Reheating

To reheat, place your stuffed peppers in a baking dish, cover with foil, and warm in a 350°F oven for 20 to 25 minutes until hot in the center. For a quicker fix, you can use the microwave; just cover the peppers with a damp paper towel and heat in 1-minute bursts until steamy all the way through.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is perfect for Teriyaki Pineapple Chicken & Rice Stuffed Peppers, cutting down your prep time while still delivering plenty of flavor. Simply shred or chop it and mix it right into the filling.

What kind of rice works best?

You can use either white or brown rice, depending on your preference and what you have on hand. If you want to swap the rice for quinoa or cauliflower rice, those both work beautifully for a nutritious twist.

How do I make these peppers vegetarian?

For a vegetarian version, simply replace the chicken with firm tofu (crumbled or cubed) or use your favorite cooked plant-based meat alternative. The full flavors from the teriyaki sauce and pineapple will shine no matter what protein you choose!

Can I prepare these peppers in advance?

Definitely! You can assemble Teriyaki Pineapple Chicken & Rice Stuffed Peppers up to one day ahead, store them covered in the fridge, and then bake just before serving. They’re perfect for meal planning or impressing guests without last-minute stress.

Are these stuffed peppers gluten-free?

Yes, as long as you use a gluten-free teriyaki sauce and double check your other packaged ingredients, you can enjoy this dish without worry if you’re avoiding gluten.

Final Thoughts

If you love a dinner that’s as joyful and vibrant as it is comforting and easy, Teriyaki Pineapple Chicken & Rice Stuffed Peppers deserve a spot in your rotation. With their tempting layers of sweet, savory, and cheesy goodness, they’re bound to become a family favorite you’ll look forward to making again and again. Give this fun fusion dish a try — you just might find yourself craving it every week!

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful Asian-inspired fusion dish. Colorful bell peppers are filled with a savory mixture of chicken, rice, pineapple, and cheese, all seasoned with teriyaki sauce for a burst of flavor. A perfect balance of sweet and savory in every bite!

Ingredients

Scale

Bell Peppers:

4 large bell peppers (any color)

Filling:

2 cups cooked chicken (shredded or diced)
1 cup cooked rice (white or brown)
1/2 cup canned pineapple tidbits (drained)
1/2 cup shredded mozzarella or Monterey Jack cheese
1/3 cup teriyaki sauce
2 green onions (sliced)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Sesame seeds and extra green onions for garnish (optional)

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Instructions

Preheat oven: Preheat oven to 375°F.
Prepare peppers: Cut the tops off the bell peppers, remove seeds and membranes, and trim bottoms if needed.
Make filling: In a large bowl, mix chicken, rice, pineapple, cheese, teriyaki sauce, green onions, garlic powder, salt, and pepper.
Fill peppers: Spoon filling into each bell pepper, pack gently. Place peppers upright in a baking dish, cover with foil.
Bake: Bake for 30 minutes, remove foil, bake an additional 10–15 minutes until peppers are tender and filling is heated through.
Garnish and serve: Garnish with sesame seeds and green onions. Serve hot.