Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

If you’ve ever dreamed of a vibrant, flavorful dinner that combines sweet, savory, and tangy notes all in one gorgeous package, then you are going to fall head over heels for these Teriyaki Pineapple Chicken Rice Stuffed Peppers. This dish brings juicy bell peppers filled with a mouthwatering mix of tender chicken, fluffy rice, and bursts of pineapple, all glazed in a luscious teriyaki sauce and topped with melted cheese. It’s an absolute showstopper that’s both comforting and exciting, and perfect for when you want something special without any fuss.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that each play a crucial role in the harmony of flavors and textures in the Teriyaki Pineapple Chicken Rice Stuffed Peppers. Every element adds its own touch — from the crisp sweetness of the bell peppers to the savory warmth of the garlic and onion powders.

• 4 large bell peppers, halved and seeds removed: These serve as colorful edible bowls that soften just enough to hold the filling without losing their crunch.
• 1 tablespoon olive oil: A quick drizzle to soften the peppers and add a subtle richness before baking.
• 1 pound cooked chicken breast, shredded or diced: The lean protein base that soaks up all the great flavors of the stuffing mixture.
• 2 cups cooked rice: Provides a tender, fluffy texture that balances the meaty filling perfectly.
• 1 cup canned pineapple tidbits, drained: Adds bursts of juicy sweetness that contrast beautifully with the savory elements.
• 1/2 cup teriyaki sauce: The heart of the flavor profile — this sweet-savory glaze ties everything together wonderfully.
• 1/2 teaspoon garlic powder: Gives a subtle depth of flavor without overpowering the other ingredients.
• 1/2 teaspoon onion powder: Complements the garlic powder and enhances the overall aromatic profile.
• 1/4 teaspoon black pepper: Adds just a hint of warmth and spice to the filling.
• 1 cup shredded mozzarella cheese or cheese blend: Melts beautifully on top, creating a bubbly, savory crust.
• 2 green onions, sliced (optional, for garnish): Offers a fresh, mild bite and a pop of green color.
• Sesame seeds (optional, for garnish): Adds a lovely nutty crunch and completes the dish’s visual appeal.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Cut the bell peppers in half and remove the seeds to create perfect little boats for your filling. Place the peppers cut side up in a baking dish, drizzle them with olive oil to keep them moist, then bake for about 10 minutes. This step softens the peppers slightly so they’re tender but still hold their shape, setting the stage for the perfect bite.

Step 2: Mix the Filling

While the peppers take their initial oven bath, mix the filling in a large bowl. Combine the shredded or diced cooked chicken with cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Make sure each bite is evenly coated in that delicious teriyaki glaze—it’s the magic that brings this dish to life.

Step 3: Stuff the Peppers

Carefully remove the softened peppers from the oven, then generously stuff each pepper half with the chicken and rice mixture. Press the filling down gently so each pepper is fully loaded with those savory, sweet flavors—you want every bite to be packed with goodness.

Step 4: Add Cheese and Bake

Sprinkle shredded mozzarella or your favorite cheese blend over the stuffed peppers. Return them to the oven and bake for another 15 to 20 minutes, or until the cheese is melted, bubbly, and golden, and the peppers are perfectly tender. The cheesy topping adds a wonderful creamy finish that pairs beautifully with the sweet and savory filling.

Step 5: Garnish and Serve

Once out of the oven, let the peppers cool slightly so the flavors settle. Garnish with thinly sliced green onions and a sprinkle of sesame seeds if you like some extra flair and a subtle crunch. These finishing touches brighten the dish and make it look as enticing as it tastes.

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers

Garnishes

Fresh green onions and sesame seeds are simple yet effective garnishes that enhance both the look and taste of the Teriyaki Pineapple Chicken Rice Stuffed Peppers. The onions add a pop of color and a crisp bite, while sesame seeds lend a subtle nuttiness that complements the teriyaki flavors perfectly.

Side Dishes

Keep sides light and complementary to let these stuffed peppers shine. A crisp Asian-inspired salad or steamed greens like bok choy or snap peas work wonderfully. You could also serve them with a side of miso soup or a simple cucumber salad for a refreshing balance.

Creative Ways to Present

If you’re serving these Teriyaki Pineapple Chicken Rice Stuffed Peppers at a gathering, try presenting them on a rectangular platter with a drizzle of extra teriyaki sauce around the peppers for an elegant touch. For a fun twist, place each stuffed pepper half on a small plate with a lime wedge for squeezing over, enhancing the tropical pineapple notes.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Pineapple Chicken Rice Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before storing to keep the peppers firm and prevent sogginess.

Freezing

If you want to enjoy this dish another time, freeze the stuffed peppers before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to cook, thaw overnight in the fridge before baking as directed.

Reheating

To reheat, place leftovers in a baking dish covered with foil and warm in the oven at 350°F (175°C) for about 15–20 minutes until heated through. Alternatively, microwave individual peppers on medium power, checking every minute until hot, though the oven method preserves texture best.

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While bell peppers work perfectly, you can experiment with poblano or even sweet mini peppers for a different flavor and size. Just adjust baking time for thinner or thicker peppers accordingly.

Is there a vegetarian version of Teriyaki Pineapple Chicken Rice Stuffed Peppers?

Yes, swap out the chicken for tofu, tempeh, or even hearty mushrooms. Just make sure to marinate and cook them well so they absorb that savory teriyaki flavor beautifully.

How spicy is this dish? Can I add heat?

This recipe is mild by default, which makes it family-friendly. To add some zing, mix in red pepper flakes or serve with a side of chili sauce for those who like it spicy.

Can I prepare the filling ahead of time?

Definitely! You can prepare the filling up to a day ahead and refrigerate it. When ready to cook, stuff the peppers and bake as usual. This makes weeknight meals super quick and easy.

What type of rice works best?

White or brown rice both work well; just make sure it’s cooked and fluffy. Brown rice adds a nuttier flavor and more fiber, while white rice keeps the filling lighter and softer.

Final Thoughts

There is something genuinely joyful about biting into these Teriyaki Pineapple Chicken Rice Stuffed Peppers—the way the tender pepper, savory chicken, tangy pineapple, and melty cheese come together is pure comfort with a tropical twist. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe brings a burst of happiness to the table that I can’t recommend enough. Give it a try and watch it quickly become one of your go-to meals!

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