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

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a vibrant, flavorful, and satisfying meal perfect for any weeknight. This dish balances the sweetness of pineapple, the savory umami of teriyaki sauce, and the heartiness of chicken and rice, all packed into a colorful bell pepper. It's a complete meal that feels both special enough for guests and simple enough for a regular dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large boneless, skinless chicken breasts, cooked and shredded
  • 1 cup cooked rice (white or brown works well)
  • 1/2 cup diced pineapple (fresh is great, but canned and drained is perfect too)
  • 1/4 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 4 large bell peppers (a mix of colors like red, yellow, and orange looks beautiful)
  • 1 tablespoon olive oil for drizzling
  • 1/4 cup shredded mozzarella or cheddar cheese (optional, for a melty topping)

Equipment

  • Baking dish
  • Large skillet
  • Foil

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Prepare the bell peppers by slicing the tops off and scooping out the seeds and membranes. For extra tender peppers, you can blanch them in boiling water for 5-6 minutes. Place the hollowed-out peppers upright in a baking dish.
  2. In a large skillet, heat one tablespoon of olive oil over medium heat. Sauté the minced garlic for a minute or two until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and optional red pepper flakes. Season with salt and pepper, and cook for 5-6 minutes.
  3. Turn off the heat and stir in the cooked rice until it is fully coated in the teriyaki glaze.
  4. Carefully spoon the chicken and rice mixture into each bell pepper, packing it in gently. Arrange them in your baking dish and drizzle the tops with the remaining tablespoon of olive oil.
  5. Cover the baking dish with foil and bake for 25-30 minutes. For a crispier top, remove the foil for the last 5 minutes of cooking.
  6. If using cheese, sprinkle it over the top of each pepper during the final 5 minutes of baking and let it melt.
  7. Let the peppers cool for a few minutes before serving. Garnish with extra pineapple or sliced green onions if desired.

Notes

For softer peppers, blanch them in boiling water for 5-6 minutes before stuffing. A store-bought rotisserie chicken can be used as a shortcut. Ensure canned pineapple is drained thoroughly to prevent a watery filling. To keep peppers stable, choose wide, flat-bottomed ones and pack them snugly in the baking dish. The peppers can be assembled up to 24 hours in advance and refrigerated before baking; add 10-15 minutes to the baking time.