Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
If you’re looking for a dish that’s bursting with sweet, savory, and tangy flavors, plus a playful pop of color, Teriyaki Pineapple Chicken & Rice Stuffed Peppers is about to become your new go-to favorite. Imagine juicy bell peppers overflowing with tender ground chicken, chewy rice, sweet pineapple, and that irresistible teriyaki glaze—all baked together for a meal that tastes like a tropical vacation. This recipe is just as perfect for weeknight dinners as it is for impressing your friends at a casual gathering, and it’s so satisfying that everyone will ask for seconds.
Ingredients You’ll Need
You don’t need a big shopping list to create big flavors! Every ingredient in these Teriyaki Pineapple Chicken & Rice Stuffed Peppers is carefully chosen to add excitement, from the crisp peppers to that final sprinkle of sesame seeds. Here’s what you’ll need and my favorite tips for using each one.
- Bell Peppers: Large, vibrant peppers not only make the perfect edible bowl but also add a natural sweetness and beautiful color.
- Olive Oil: A splash helps brown the chicken and brings out the aromatics’ flavors.
- Ground Chicken: Lean, protein-packed, and soaks up all the saucy goodness—feel free to swap in turkey if you prefer.
- Garlic: Freshly minced garlic gives a rich, savory base—don’t skip it!
- Onion: Diced onion softens and sweetens as it cooks, layering in more flavor.
- Cooked Rice: White or jasmine rice adds heartiness and helps bind the filling; leftover rice works perfectly here.
- Pineapple Tidbits: Sweet, juicy pineapple brings a tropical twist and balances the savory teriyaki.
- Teriyaki Sauce: The star of the show—choose your favorite brand or make your own for a custom touch.
- Soy Sauce: Deepens the umami and adds a salty punch; use low-sodium if you prefer.
- Fresh Ginger: Grated ginger adds warmth and a subtle zing that wakes up the whole dish.
- Crushed Red Pepper Flakes (optional): A pinch gives a gentle heat—feel free to leave out if you’re spice-averse.
- Green Onions: Chopped green onions add freshness and a pretty pop of color right before serving.
- Sesame Seeds (optional): For a finishing touch of crunch and that classic Asian-inspired look.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F. Slice the tops off each bell pepper (save those cute little caps if you want to use them for presentation later) and carefully remove the seeds and any membranes inside. Arrange the peppers upright in a baking dish—nestle them close so they help support each other and stay upright as they bake.
Step 2: Sauté the Chicken Mixture
In a large skillet, heat the olive oil over medium heat. Add your ground chicken and cook it, breaking it apart with a spoon, until it’s no longer pink. This should take about 5–6 minutes. Add the minced garlic and diced onion, then sauté everything together for 3–4 minutes until the onion is soft and fragrant. This is where those delicious flavors start to build!
Step 3: Add Rice, Pineapple, and Sauces
Next, stir in the cooked rice, pineapple tidbits, teriyaki sauce, soy sauce, grated ginger, and a pinch of red pepper flakes if you like a little heat. Mix everything together and let it cook for another 2–3 minutes, just until everything is heated through and the flavors are mingling. The mixture should be moist but not soupy.
Step 4: Stuff the Peppers
Spoon the chicken and rice mixture generously into each pepper, packing it in so you get a full bite every time. Fill them right up to the top! Any extra filling can be baked in a small dish alongside the peppers—trust me, you’ll want every last bit.
Step 5: Bake to Perfection
Cover the baking dish tightly with foil and bake for 30 minutes. This helps the peppers steam and become tender. After 30 minutes, remove the foil and bake for another 10–15 minutes, until the peppers are completely tender and the tops are just starting to get a little golden and caramelized.
Step 6: Garnish and Serve
Once the peppers are out of the oven, sprinkle them with chopped green onions and sesame seeds. This adds a burst of color and a satisfying crunch that makes Teriyaki Pineapple Chicken & Rice Stuffed Peppers absolutely irresistible. Serve them hot and watch everyone dig in!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
A final flourish really makes these peppers shine. Try a hearty sprinkle of chopped green onions and a generous dash of sesame seeds for crunch and contrast. A drizzle of extra teriyaki sauce before serving can also add a glossy, mouthwatering finish that makes Teriyaki Pineapple Chicken & Rice Stuffed Peppers look restaurant-worthy.
Side Dishes
These stuffed peppers are a meal on their own, but pairing them with a crisp Asian slaw, roasted broccoli, or a cucumber salad makes for a balanced, colorful plate. If you want to stretch the meal for a crowd, serve alongside simple steamed edamame or a bowl of miso soup.
Creative Ways to Present
For a fun twist, serve the stuffed peppers with their tops perched back on like little hats, or cut them in half lengthwise for a boat-style presentation. If you have extra filling, spoon it around the peppers in the dish for a rustic, family-style look. Teriyaki Pineapple Chicken & Rice Stuffed Peppers are also adorable when made with mini peppers for a party appetizer!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare occurrence, honestly), simply let the stuffed peppers cool completely and then store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them a fantastic option for meal prepping your lunches.
Freezing
These stuffed peppers freeze beautifully! Once cooled, wrap each pepper individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. To use, just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes, or until hot all the way through. For a quick lunch, microwave on medium power in 1-minute bursts until heated. Sprinkle with fresh green onions and sesame seeds to wake up the flavors.
FAQs
Can I use brown rice or quinoa instead of white rice?
Absolutely! Both brown rice and quinoa work beautifully in Teriyaki Pineapple Chicken & Rice Stuffed Peppers, adding a nutty flavor and extra fiber. Just make sure they’re cooked before mixing into your filling.
How can I make these peppers gluten-free?
To make this recipe gluten-free, simply use certified gluten-free teriyaki sauce and soy sauce. The rest of the ingredients are naturally gluten-free, so you can enjoy these stuffed peppers worry-free.
Can I prepare these ahead of time?
Yes! You can assemble the stuffed peppers up to a day ahead, cover them tightly with foil, and store in the fridge. When ready to bake, let them sit at room temperature while the oven preheats, then bake as directed.
What kind of bell pepper works best?
Any color bell pepper will work, but red, yellow, and orange tend to be sweeter and more colorful. Use whatever looks freshest at the market, or mix and match for a rainbow effect!
Can I use leftover rotisserie chicken instead of ground chicken?
Definitely! Just shred the chicken and stir it into the filling with the rice, pineapple, and sauces. Since it’s already cooked, you can skip the browning step and just sauté the garlic and onion before adding everything else.
Final Thoughts
There’s something so joyful about making—and sharing—Teriyaki Pineapple Chicken & Rice Stuffed Peppers. With their bold flavors, cheerful colors, and easy prep, they’re a guaranteed hit for any night of the week. I hope you’ll try them soon and fall in love with this bright, tropical twist on classic stuffed peppers. Happy cooking!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and flavorful dish featuring bell peppers stuffed with a savory mixture of ground chicken, pineapple, and jasmine rice, all tossed in a zesty teriyaki sauce. Perfect for a healthy, gluten-free main course that combines sweet and savory Asian-inspired flavors with an American twist.
Ingredients
Vegetables & Fresh Ingredients
- 4 large bell peppers (any color)
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup pineapple tidbits, drained
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped green onions
Protein & Grains
- 1 pound ground chicken
- 1 cup cooked white or jasmine rice
Condiments & Oils
- 1 tablespoon olive oil
- 1/3 cup teriyaki sauce
- 2 tablespoons soy sauce
- Sesame seeds for garnish (optional)
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Slice the tops off the bell peppers and carefully remove all seeds and membranes. Stand the peppers upright in a baking dish and set aside to keep them ready for stuffing.
- Cook the chicken mixture: In a large skillet over medium heat, heat the olive oil. Add the ground chicken and cook thoroughly until no pink remains, breaking it up as it cooks. Add minced garlic and diced onion, sautéing for 3–4 minutes until translucent and fragrant.
- Combine stuffing ingredients: Stir in the cooked rice, pineapple tidbits, teriyaki sauce, soy sauce, grated ginger, and crushed red pepper flakes if using. Mix well and cook for an additional 2–3 minutes until everything is heated through and flavors meld together.
- Stuff the peppers: Evenly spoon the chicken and rice mixture into each prepared bell pepper. Cover the baking dish with foil to retain moisture and bake in the preheated oven for 30 minutes.
- Finish baking: Remove the foil and bake uncovered for another 10–15 minutes, or until the peppers are tender and slightly caramelized on top.
- Garnish and serve: After removing from the oven, sprinkle chopped green onions and sesame seeds over the stuffed peppers. Serve warm and enjoy your delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers.
Notes
- Quinoa or brown rice can be substituted for white rice to add whole grain nutrition.
- For enhanced flavor, drizzle additional teriyaki sauce on top just before serving.
- Use gluten-free teriyaki and soy sauce brands to keep this recipe gluten-free.
- Adjust crushed red pepper flakes to your preferred heat level or omit if sensitive to spice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 9g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
