Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

If you’re anything like me, you love comforting meals that feel a little special without making you slave over the stove all afternoon. That’s exactly why this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe quickly became a staple in my dinner rotation. The sweet tang of pineapple paired with savory teriyaki chicken and fluffy rice tucked inside soft roasted peppers—it’s an absolute crowd-pleaser that manages to be both flavorful and satisfying.

What makes this dish particularly special is how easy it is to customize and how colorful it looks on your plate—making it perfect for weeknight dinners or even casual weekend get-togethers. You’ll find that the balance of sweet, salty, and savory flavors along with the hearty veggies makes it surprisingly wholesome yet indulgent enough to feel like a treat. Plus, it’s a one-pan bake once you prep your filling, so clean-up is a breeze!

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Ingredients You’ll Need

The magic of this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe really comes down to fresh, quality ingredients that complement each other perfectly. Don’t rush past the bell peppers—their sweetness and crunch are essential, so pick the brightest, firmest ones you can find.

• Bell peppers: Choose large, colorful ones for the best presentation and balanced sweetness.
• Olive oil: Adds just a touch of richness to soften the peppers without overpowering flavors.
• Cooked chicken breast: Using pre-cooked chicken speeds everything up—you can use leftovers or rotisserie chicken.
• Cooked rice: I like day-old rice as it firms up nicely and doesn’t get mushy.
• Canned pineapple tidbits: Drain well to avoid soggy filling but keep that tropical sweetness.
• Teriyaki sauce: The star flavor that ties the dish together—choose your favorite brand or homemade version.
• Garlic powder and onion powder: These pantry staples add depth without overwhelming the fresh ingredients.
• Black pepper: Just enough to add a slight kick.
• Shredded mozzarella cheese: Melts beautifully and offers a creamy finish.
• Green onions and sesame seeds (optional): For fresh garnish and a little crunch.

Variations

I love that this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is so flexible—you can easily make it your own with little tweaks based on what you’re craving or what’s in your kitchen. Feel free to experiment; it’s a dish that really lends itself to personalization.

• Protein swaps: Try ground turkey, diced ham, or even tofu for a vegetarian twist—I’ve done each and they all bring unique flavors.
• Grain alternatives: Quinoa or cauliflower rice work great if you want to lighten up the meal or add a nutritional boost.
• Cheese options: Pepper jack or a blend of cheddar and monterey jack add a different flavor kick if you’re feeling adventurous.
• Spicy kick: Add red pepper flakes to the filling for a touch of heat. I discovered this trick when craving something extra zesty and it elevated the dish.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Step 1: Soften the Peppers Just Right

Start by preheating your oven to 375°F (190°C). Take your halved and seeded bell peppers and place them cut side up in a baking dish. Drizzle them lightly with olive oil—this adds flavor and helps the peppers soften as they roast. Bake for about 10 minutes; you want them tender enough to bite into but still holding their shape so they can snugly contain the filling.

Step 2: Mix the Flavorful Filling

While the peppers bake, grab a large bowl and combine your cooked chicken, rice, pineapple tidbits (make sure they’re drained well!), teriyaki sauce, garlic powder, onion powder, and black pepper. Make sure everything is evenly coated and well mixed—this bursting mix of flavors packed into each pepper is what makes the recipe shine!

Step 3: Stuff and Top With Cheese

Once the peppers have softened, carefully remove them from the oven. Gently fill each pepper half with your chicken and rice mixture, pressing it in so you get a nice compact filling without squishing the peppers. Sprinkle shredded mozzarella generously on top—it’ll melt into a gooey, irresistible layer.

Step 4: Bake Until Golden and Bubbling

Return your stuffed peppers to the oven and bake for an additional 15 to 20 minutes. You’ll know they’re ready when the cheese is melted, bubbling, and begins to turn a beautiful golden color, and the peppers are tender when poked with a fork. Let them cool for a few minutes before serving to let all those wonderful juices settle.

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Garnishes

I always add thinly sliced green onions and a sprinkle of sesame seeds on top—it gives the stuffed peppers a fresh bite and that little extra crunch that makes them irresistible. Plus, the colorful green contrasts beautifully with the golden cheese and bright peppers, making the dish pop on your dinner table.

Side Dishes

My go-to sides are simple steamed broccoli or a light cucumber salad dressed in rice vinegar and sesame oil. Both add a crisp, refreshing element that balances the richness of the stuffed peppers. You can also serve it alongside a bowl of miso soup for an Asian-inspired meal.

Creative Ways to Present

For special occasions, I like to plate each stuffed pepper half on a banana leaf or green leaf plate and drizzle a little extra teriyaki sauce over the top, garnished with thin strips of red bell pepper and fresh cilantro. It turns a simple dinner into a little celebration that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and usually enjoy them within three days. The peppers hold up well and the flavors even meld together more overnight, making each bite tastier.

Freezing

I’ve frozen whole stuffed peppers individually wrapped in foil and stored in freezer bags. When I’m ready, I thaw them overnight in the fridge and then reheat in the oven to keep the peppers from getting soggy. It’s great for prepping meals ahead of a busy week.

Reheating

To warm up leftovers, I prefer baking them in the oven at 350°F for about 15 minutes or until heated through to maintain that melty cheese top and tender pepper texture better than a microwave can.

FAQs

Final Thoughts

I absolutely love how this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe manages to feel both comforting and a little exotic, all at once. It’s one of those meals that looks impressive but is actually straightforward enough to become your new weeknight favorite. Give it a try—you’ll enjoy how quickly it comes together and how deliciously it satisfies your taste buds and your family’s hungry appetites.

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