Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

I’m so excited to share this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe with you! It’s the perfect combination of sweet, savory, and just a little tangy – those juicy bell peppers soaking up teriyaki-flavored chicken and rice is just irresistible. I love this recipe because it feels fancy enough for guests but is super simple to throw together on a busy weeknight.

What makes this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe really shine is the pineapple tidbits that add a burst of juicy sweetness, balancing out the hearty chicken and rice filling beautifully. Plus, it’s a great way to sneak some veggies into dinner, and you’ll find that these stuffed peppers make great leftovers too, so you can enjoy them again later with almost no extra effort!

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Ingredients You’ll Need

Let’s talk ingredients — they’re straightforward but what makes the magic happen is how they blend. Each plays a role: tender chicken, fluffy rice, sweet pineapple, and melty cheese combine inside vibrant bell peppers for a mouthwatering meal. When shopping, pick bell peppers that are firm and colorful for the best presentation and flavor.

• Bell peppers: Choose large, firm peppers to hold all that yummy filling without falling apart.
• Olive oil: Helps soften the peppers and adds a nice depth of flavor.
• Cooked chicken breast: Shredded or diced works well; leftovers are perfect here!
• Cooked rice: I usually use jasmine or white rice, but brown rice adds a nice nutty touch.
• Canned pineapple tidbits: Make sure to drain them well to keep your filling from getting soggy.
• Teriyaki sauce: This is the star that brings everything together with a savory-sweet punch.
• Garlic powder: Adds a subtle, warm undertone to the filling.
• Onion powder: For that classic savory depth without the texture of raw onion.
• Black pepper: A little kick to balance the sweetness.
• Shredded mozzarella cheese: I swap between mozzarella and a cheese blend for a gooey top that browns beautifully.
• Green onions and sesame seeds (optional): These garnishes add freshness and a nice crunch to the finished dish.

Variations

One of the things I love about this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is how easy it is to make it your own. Whether you’re craving something richer, lighter, or vegetarian, you can tweak it to suit your tastes or what you have on hand.

• Protein swaps: I’ve made this with ground turkey and even crumbled tofu for a vegan twist — both work wonderfully and soak up the teriyaki sauce beautifully.
• Rice alternatives: Try quinoa or cauliflower rice for a lower-carb or grain-free option that still holds the flavors well.
• Extra veggies: Feel free to mix in diced carrots, peas, or mushrooms to pack in more nutrition and color.
• Spicy kick: I sometimes add a splash of sriracha or red pepper flakes for a little heat — just enough to wake up your taste buds.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Step 1: Soften Your Peppers Before Stuffing

Start by preheating your oven to 375°F (190°C). Place your halved and seeded bell peppers cut side up in a baking dish and give them a gentle drizzle of olive oil. Pop them in the oven for about 10 minutes — this softening step makes them tender but still sturdy enough to hold your delicious filling, avoiding a soggy or collapsed pepper.

Step 2: Mix the Flavor-Packed Filling

While your peppers are softening, grab a large bowl and combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix everything gently but thoroughly until your filling is evenly saturated with that wonderful teriyaki flavor. I like to taste-test a little here (just a smidge) to adjust seasoning — sometimes I add a bit more teriyaki sauce if I want it sweeter.

Step 3: Fill and Top Your Peppers

Take your peppers out of the oven and start spooning the filling into each half, pressing it down slightly so it’s packed tightly and won’t fall out when baking. Don’t be shy with the cheese – sprinkle a generous amount of shredded mozzarella on top for that gooey, melty finish that everyone loves.

Step 4: Bake Until Golden and Bubbling

Pop your stuffed peppers back into the oven and bake for 15 to 20 minutes. You want the cheese to be melted, bubbly, and lightly golden and the peppers tender but not mushy. Keep an eye on them – ovens vary, and you don’t want to overcook those beautiful colors.

Step 5: Garnish and Serve Warm

Once baked, let your stuffed peppers cool for a few minutes before garnishing with sliced green onions and a sprinkle of sesame seeds if you like a little extra texture and flavor pop. Serve them warm and watch your family or friends go crazy for this tasty meal!

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Garnishes

I love topping these peppers with thinly sliced green onions for a burst of freshness and a sprinkle of toasted sesame seeds that add just the right amount of crunch and a subtle nutty flavor. Sometimes, a little drizzle of extra teriyaki sauce right before serving amps up the flavor even more.

Side Dishes

To keep things balanced, I often pair these stuffed peppers with a crisp green salad or steamed broccoli to add some greens. For a heartier meal, a light cucumber salad with rice vinegar dressing complements the sweet and savory notes nicely without overpowering the dish.

Creative Ways to Present

For special occasions, I like to arrange the stuffed peppers on a large platter with extra pineapple slices and scatter some fresh cilantro or chopped parsley around for a colorful, tropical vibe. You can also serve them in shallow bowls with a scoop of coconut rice on the side for a fun island-inspired presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and they keep really well for up to 3 days. When I pull them out the next day, the flavors have melded even more, which is always a nice surprise.

Freezing

If I’m making a big batch, I freeze individual stuffed pepper halves in freezer-safe containers or bags, separating layers with parchment paper. This recipe freezes beautifully, and I’ve found it’s best to thaw overnight in the fridge before reheating for the best texture.

Reheating

I reheat these stuffed peppers either in the oven at 350°F (175°C) for about 15 minutes to keep the peppers tender and cheese melty, or you can zap them in the microwave covered loosely with a paper towel for convenience. Just be careful not to overheat and dry them out.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe has become one of my family’s favorite go-to meals when I want something wholesome but exciting. I love how the sweetness of the pineapple pairs so perfectly with the savory chicken and cheese, all wrapped up in a vibrant bell pepper. If you’re looking for a recipe that feels like a special treat but doesn’t keep you in the kitchen all night, this one’s for you – I promise you’ll want to make it again and again!

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