Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers bring together sweet, savory, and tangy flavors in a colorful, hearty meal. These stuffed peppers are easy to make and perfect for a family dinner or meal prep. The juicy pineapple pairs beautifully with the teriyaki-glazed chicken, creating a delicious fusion dish.

Ingredients

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing all seeds. Optionally, blanch the peppers in boiling water for 5 to 6 minutes to soften slightly. Place the peppers upright in a baking dish.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
3. Step 3: Add the shredded chicken to the skillet along with the teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5 to 6 minutes, stirring occasionally, until heated through and well mixed.
4. Step 4: Stir in the cooked rice until combined evenly with the chicken mixture.
5. Step 5: Spoon the chicken and rice filling into each prepared bell pepper, pressing down gently to fill completely. Drizzle the tops of the stuffed peppers with olive oil.
6. Step 6: Cover the baking dish with foil and bake for 25 to 30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of baking.
7. Step 7: If using cheese, sprinkle it on top of the peppers during the final 5 minutes of baking to melt.
8. Step 8: Remove from the oven and allow to cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the filling.
• Use quinoa or cauliflower rice instead of white or brown rice for a different texture or lower-carb option.
• Try different cheese types like pepper jack or gouda to vary the flavor.
• To save time, use pre-cooked rotisserie chicken shredded in place of cooking chicken breasts.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers and store them covered in the refrigerator for up to 24 hours before baking. Bake as instructed when ready to serve.

What can I substitute for teriyaki sauce if I don’t have any?

A mixture of soy sauce, honey, and a splash of rice vinegar makes a simple homemade substitute. Combine about 3 tablespoons soy sauce with 1 tablespoon honey and 1 teaspoon rice vinegar for a similar sweet and savory flavor.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.8 from 87 reviews

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine juicy bell peppers filled with a flavorful mixture of shredded chicken, teriyaki sauce, sweet pineapple, and rice. Baked to perfection and optionally topped with melted cheese, this dish offers a delicious balance of savory and sweet flavors in a wholesome, colorful meal perfect for dinner.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Rice Filling:

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly before placing them upright in a baking dish.
2. Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring to combine flavors. Stir in the cooked rice until everything is well mixed and heated through.
3. Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill them completely. Drizzle the tops with olive oil to keep them moist during baking.
4. Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 25–30 minutes. For a crispier pepper top, remove the foil for the last 5 minutes of baking.
5. Add Cheese: If you opt to use cheese, sprinkle it on top of the stuffed peppers during the final 5 minutes of baking, allowing it to melt and brown slightly.
6. Serve: Remove from the oven and let the stuffed peppers cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added flavor and presentation.

Notes

• Blanching peppers is optional but helps soften them and reduces bake time.
• Use fresh pineapple for a brighter flavor or canned for convenience; ensure canned pineapple is well drained to avoid excess moisture.
• Leftover stuffed peppers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
• To make this dish spicier, increase the red pepper flakes or add a splash of sriracha to the filling.
• Substitute cooked quinoa or cauliflower rice for a healthier or lower-carb version.

Keywords: teriyaki, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice, easy dinner, healthy meal