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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

If you’re craving a meal that bursts with vibrant flavors and looks as delightful as it tastes, look no further than this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. This dish perfectly marries juicy bell peppers filled with tender chicken, sweet pineapple bits, and savory rice, all brought together by a luscious teriyaki glaze. It’s an all-in-one comfort food that feels festive enough for guests yet simple enough for a weeknight dinner. Trust me, once you try it, these stuffed peppers will become a go-to in your cooking repertoire.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe serves a delicious purpose, from adding texture and sweet notes to enhancing the savory teriyaki flavor. These are all pantry and fridge-friendly essentials that come together to make this dish truly unforgettable.

  • 4 large bell peppers (any color): Choose firm peppers for the best stuffing vessels and vibrant pops of color on your plate.
  • 2 tablespoons olive oil: Adds a subtle richness and keeps the chicken juicy during cooking.
  • 2 large chicken breasts, diced: The hearty protein base that soaks up all the teriyaki goodness.
  • 1 cup cooked rice (white, brown, or jasmine): Acts as a comforting filler that absorbs those tangy, sweet flavors.
  • 1 cup pineapple chunks (fresh or canned): Brings a refreshing burst of sweetness and tropical flair to the dish.
  • ¼ cup soy sauce (low-sodium preferred): Deep umami flavor that forms the backbone of the teriyaki sauce.
  • 2 tablespoons honey: Adds natural sweetness and balances the savory notes perfectly.
  • 1 tablespoon rice vinegar: Gives a subtle tang that wakes up the flavors.
  • 1 tablespoon sesame oil: Infuses the dish with a nutty aroma that’s classic in Asian-inspired meals.
  • 1 teaspoon grated fresh ginger: Adds a zesty spice that brightens each bite.
  • 2 cloves garlic, minced: Essential for depth and aroma, making the filling irresistible.
  • 2 green onions, sliced (for garnish): Fresh, mild onion notes and a splash of green for presentation.
  • 1 tablespoon sesame seeds (optional, for garnish): Crunchy and nutty contrast to top it all off.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and scoop out all the seeds and membranes, giving you a perfect little bowl to stuff. Nestle them upright in a baking dish, ready to be filled with that delicious mixture.

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium heat. Toss in the diced chicken and let it cook for 6 to 8 minutes until it’s golden brown and cooked through. Season lightly with salt and pepper to enhance the natural flavors without overpowering the teriyaki glaze.

Step 3: Add Aromatics

Once the chicken is beautifully cooked, stir in the minced garlic and fresh ginger. These aromatics take just about a minute to release their fragrant oils – your kitchen will start smelling like a restaurant.

Step 4: Make the Teriyaki Sauce

Whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Pour this vibrant sauce into the skillet with the chicken and let it gently simmer, thickening up into the perfect glossy coating for each bite.

Step 5: Combine Rice and Pineapple

Next, fold the cooked rice and pineapple chunks into the skillet. The rice ensures every pepper is filling, while the pineapple adds pops of sweetness that contrast beautifully with the salty sauce. Stir and warm everything evenly.

Step 6: Stuff the Peppers

Take your prepared bell peppers and stuff them generously with the chicken, rice, and pineapple mixture. Press down gently to make sure each one is packed full and ready for baking.

Step 7: Bake to Perfection

Cover the dish with foil to keep moisture locked in and bake for 25 to 30 minutes. The peppers should become tender but still hold their shape, while the filling becomes wonderfully melded and juicy inside.

Step 8: Add Final Touches

After baking, remove the foil and sprinkle sliced green onions and sesame seeds on top. These garnishes add fresh flavor and just the right amount of crunch, making your Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe look as amazing as it tastes.

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe - Recipe Image

Garnishes

A handful of freshly sliced green onions can brighten the dish with a subtle crispness. Toasted sesame seeds sprinkle a nutty crunch and visual appeal, rounding out the presentation of your stuffed peppers beautifully.

Side Dishes

This recipe is a complete meal by itself but pairs wonderfully with light, fresh sides. Consider a simple steamed vegetable medley, a crisp cucumber salad, or even some quick pickled radishes to add a punch of acidity and balance to the sweetness.

Creative Ways to Present

For an impressive dinner party, serve the stuffed peppers on individual small plates with a drizzle of extra teriyaki sauce around the edge. Or, slice each pepper in half to create colorful boats that are easy to share and even easier to enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover teriyaki pineapple chicken & rice stuffed peppers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen as they rest, making the next-day lunch just as enticing as dinner.

Freezing

If you want to prep ahead, these stuffed peppers freeze beautifully. Wrap each stuffed pepper tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing flavor or texture.

Reheating

To reheat, thaw frozen peppers overnight in the refrigerator, then warm them in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can also microwave leftovers covered for 2-3 minutes on medium power, stirring halfway for even warmth.

FAQs

Can I use different types of rice in this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe?

Absolutely! White rice, brown rice, or jasmine rice all work great and provide slightly different textures and flavors, letting you customize the dish to your preference.

Is it possible to make this dish vegetarian or vegan?

Yes! Swap the chicken for firm tofu or tempeh, and make sure to use a vegan-friendly teriyaki sauce. The pineapple and rice combination still shines and makes a satisfying filling.

How spicy is this stuffed pepper recipe?

This recipe is mild and family-friendly. If you want to add a kick, consider stirring in some crushed red pepper flakes or a dash of sriracha to the filling or sauce.

Can I prepare these stuffed peppers ahead of time and bake later?

Definitely! You can stuff the peppers and keep them covered in the fridge for up to 24 hours before baking. This is perfect for hosting or meal prepping in advance.

What can I substitute for fresh ginger if I don’t have any?

Ground ginger can be used as a substitute, but use about half the amount since it is more concentrated. Fresh ginger really gives the best zing, so grab some next time you shop if you can!

Final Thoughts

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a shining example of how simple ingredients can come together to create a meal full of warmth, flavor, and a little tropical sunshine. Whether you’re cooking for family or friends, it offers a comforting yet exciting option that’s sure to please. Give it a try and watch it become a cherished favorite in your kitchen!

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe


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4.1 from 71 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Delight in these vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers, featuring tender chicken breast sautéed in a flavorful homemade teriyaki sauce with sweet pineapple chunks and rice, all baked inside colorful bell peppers. This dish offers a perfect balance of savory, sweet, and tangy flavors, making it a wholesome and visually appealing dinner option.


Ingredients

Scale

Vegetables & Protein

  • 4 large bell peppers (any color)
  • 2 large chicken breasts, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 2 green onions, sliced (for garnish)

Carbohydrates

  • 1 cup cooked rice (white, brown, or jasmine)

Sauces & Oils

  • 2 tablespoons olive oil
  • ¼ cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Flavorings & Garnish

  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds (optional, for garnish)


Instructions

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a baking dish and set aside.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 6-8 minutes until fully cooked through and lightly browned. Season with a pinch of salt and pepper to taste.
  3. Sauté Aromatics: Add the minced garlic and grated fresh ginger to the skillet with the chicken. Cook for an additional minute until fragrant, stirring constantly to prevent burning.
  4. Make Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined. Pour this mixture into the skillet and allow it to simmer for about 3 minutes, stirring occasionally, until the sauce slightly thickens and coats the chicken.
  5. Add Rice and Pineapple: Mix in the cooked rice and pineapple chunks into the skillet. Stir thoroughly to combine all ingredients and heat through evenly.
  6. Stuff the Peppers: Spoon the chicken, rice, and pineapple mixture into each prepared bell pepper. Press down gently to fully fill each pepper without spilling.
  7. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender but still hold their shape.
  8. Garnish and Serve: Remove the foil and take the dish out of the oven. Sprinkle sliced green onions and optional sesame seeds over the stuffed peppers before serving for added flavor and crunch.

Notes

  • You can use any color bell peppers—red, yellow, orange, or green—to customize the appearance and flavor.
  • For a lower-sodium version, ensure to use low-sodium soy sauce.
  • Substitute chicken breasts with turkey or tofu for a different protein.
  • Leftover filling can be stored separately and used as a delicious topping for salads or bowls.
  • To make this dish gluten-free, use tamari sauce instead of soy sauce.
  • Fresh pineapple gives a brighter flavor, but canned works well—just drain it to avoid excess moisture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

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