Dinner

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Bylina moretti January 25, 2026January 25, 2026

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful mix of sweet and savory flavors packed into colorful bell peppers. This dish combines tender teriyaki chicken, juicy pineapple, and hearty rice for a balanced, satisfying meal perfect for any weeknight dinner.

The image shows nine bright yellow bell pepper halves arranged in a black baking dish on a white marbled surface. Each pepper half is filled with cooked rice at the bottom layer, topped with small golden chunks of cooked pineapple, and sprinkled with chopped green herbs and small bits of browned meat. The colors contrast with the shiny, smooth texture of the peppers and the moist, chunky filling inside. The scene is warm and inviting, taken from a close angle showing the stuffed peppers clearly. photo taken with an iphone --ar 4:5 --v 7

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 (for sautéing)
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 over the peppers)
1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers, remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 5–6 minutes to slightly soften them. Place the prepared peppers in a baking dish.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes if using. Cook for 5–6 minutes, stirring occasionally.
Step 3: Stir the cooked rice into the chicken mixture until well combined. Season with salt and pepper to taste.
Step 4: Spoon the chicken and rice mixture into each bell pepper, pressing gently to pack the filling tightly. Drizzle the stuffed peppers with olive oil.
Step 5: Cover the baking dish with foil and bake for 25–30 minutes until the peppers are tender. For crispier tops, remove the foil during the last 5 minutes of baking.
Step 6: If using cheese, sprinkle it over the peppers during the last 5 minutes of baking and bake until melted and bubbly.
Step 7: Remove from the oven and let cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.

Tips & Variations

Use leftover cooked chicken to save time without sacrificing flavor.
Substitute rice with quinoa or cauliflower rice for a healthier or low-carb option.
Add a spicy kick by mixing in sriracha or your favorite hot sauce with the filling.
Make a vegetarian version by replacing chicken with black beans, tofu, or tempeh.
Prepare stuffed peppers ahead of time and refrigerate up to 2 days before baking.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for 3–4 days. To reheat, place them in a baking dish covered with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through. Alternatively, reheat individual portions in the microwave for 1–2 minutes.