Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
If you’re looking for a vibrant, flavor-packed dinner that’s as stunning on the table as it is easy to make, you’ll fall head over heels for these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This dish weaves together juicy ground chicken, sweet pineapple, fragrant jasmine rice, and a glossy teriyaki glaze—all tucked into colorful bell peppers and baked until bubbly. Each bite is a tropical, savory-sweet celebration, making it a weeknight favorite or a show-stopping dish for guests. Whether you’re new to stuffed peppers or a seasoned pro, Teriyaki Pineapple Chicken & Rice Stuffed Peppers are bound to become a star in your recipe rotation.
Ingredients You’ll Need
With just a handful of everyday ingredients, you can create layers of flavor and texture that make this dish unforgettable. Each component has a special role, from the crunch of peppers to the irresistible teriyaki sauce, making these stuffed peppers truly crave-worthy.
- Bell peppers (4 large, any color): The vibrant “bowls” for your filling, lending sweetness and a beautiful presentation.
- Olive oil (1 tablespoon): Brushing the peppers helps them roast up tender and glossy.
- Ground chicken (1 pound): Lean, protein-packed, and it soaks up all the teriyaki flavor.
- Garlic (2 cloves, minced): Adds an aromatic punch that brings the filling to life.
- Jasmine rice (1 cup, cooked): Fluffy and slightly floral, it helps bind all the ingredients together.
- Pineapple tidbits (1 cup, canned and drained): Sweet, juicy bursts that balance out the savory notes perfectly.
- Teriyaki sauce (1/3 cup): The heart of the flavor—rich, salty-sweet, and glossy.
- Green onions (2, sliced): A fresh pop of color and mild oniony bite.
- Black pepper (1/4 teaspoon): Just enough to add a hint of warmth without overpowering the other flavors.
- Ground ginger (1/2 teaspoon): Subtle spice that brings the whole dish together with an Asian-inspired note.
- Shredded mozzarella or Monterey Jack cheese (1/2 cup, optional): Melts into a gooey, golden topping if you like things cheesy.
- Sesame seeds and chopped green onion (for garnish): Sprinkle on top for crunch and a splash of color right before serving.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prep Your Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove all seeds and membranes, making sure not to puncture the sides. This gives you the perfect vessel for all that sweet and savory filling. Lightly brush the outsides with olive oil and arrange the peppers upright in a baking dish. The oil helps the peppers roast up glossy and tender.
Step 2: Sauté the Savory Filling
In a large skillet over medium heat, cook the ground chicken until it’s golden and cooked through, breaking it up with your spatula as you go. Toss in the minced garlic and stir for about a minute, letting that irresistible aroma fill your kitchen. This is where the magic begins—the base of your Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Step 3: Mix in the Good Stuff
Now it’s time to stir in the cooked jasmine rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, black pepper, and ground ginger. Stir everything together until well combined, then let it all simmer for 2–3 minutes so the flavors can meld and the rice soaks up that sweet-savory teriyaki. The filling should be steamy, glossy, and incredibly fragrant.
Step 4: Stuff and Top the Peppers
Spoon the warm chicken and rice mixture into each prepared bell pepper, packing it in so every bite is loaded with flavor. If you’re feeling cheesy, sprinkle a generous layer of shredded mozzarella or Monterey Jack on top of each pepper. The cheese will melt into a bubbling, golden crown during baking.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 30 minutes. This allows the peppers to steam and soften without drying out. Then, remove the foil and bake for another 5–10 minutes, until the tops are lightly golden and the peppers are fork-tender. The kitchen will smell amazing—like a tropical teriyaki dream!
Step 6: Garnish & Serve
Sprinkle the finished Teriyaki Pineapple Chicken & Rice Stuffed Peppers with sesame seeds and fresh green onions for crunch and color. Serve them up hot and watch everyone dig in with delight!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
A finishing touch of sesame seeds and sliced green onions not only adds a pop of color, but also a playful contrast of crunch and freshness. For even more flair, drizzle with a bit of extra teriyaki sauce or scatter on some finely diced red chili for gentle heat. These simple additions make Teriyaki Pineapple Chicken & Rice Stuffed Peppers look as vibrant as they taste.
Side Dishes
Pair your stuffed peppers with a simple cucumber salad or a crisp Asian slaw—the freshness balances the savory-sweet filling perfectly. If you want to keep things extra hearty, serve with a bowl of miso soup or steamed edamame. The flavors are so lively, you don’t need much else on the plate for a complete meal.
Creative Ways to Present
To impress guests, slice each pepper in half and fan out the halves on a platter, or use a variety of bell pepper colors for a rainbow effect. For a party, make mini Teriyaki Pineapple Chicken & Rice Stuffed Peppers using baby bell peppers—perfect for appetizers or a playful dinner spread.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container, and the flavors will continue to mingle for even tastier leftovers.
Freezing
If you want to freeze, let the peppers cool completely, then wrap each one tightly in foil or plastic wrap before placing in an airtight container or freezer bag. They’ll keep well in the freezer for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the stuffed peppers in a baking dish, cover them with foil, and warm in a 350°F oven until heated through (about 20 minutes). For a quick option, microwave on medium power in short bursts, covering with a damp paper towel to keep them moist. Don’t forget to sprinkle on fresh garnishes after reheating!
FAQs
Can I use ground turkey or tofu instead of chicken?
Yes, ground turkey is a great swap if you prefer a slightly lighter flavor, and crumbled tofu works well for a vegetarian twist. Both soak up the teriyaki and pineapple flavors beautifully in these Teriyaki Pineapple Chicken & Rice Stuffed Peppers.
What kind of rice can I substitute for jasmine rice?
Any cooked rice will do—brown rice, basmati, or even cauliflower rice if you want a lower-carb version. The key is to use rice with a fluffy texture that blends well with the filling.
Can I make this dish gluten-free?
Absolutely! Just be sure to use a gluten-free teriyaki sauce, and you’ll have delicious, gluten-free Teriyaki Pineapple Chicken & Rice Stuffed Peppers everyone can enjoy.
Is it possible to prep these ahead of time?
Definitely. You can prepare the filling and stuff the peppers up to a day in advance. Cover and refrigerate until you’re ready to bake—just add a couple extra minutes to the baking time if they’re cold from the fridge.
How do I keep the peppers from getting too soft?
To keep your peppers perfectly tender but not mushy, avoid overbaking. Covering with foil helps steam the peppers, while the final uncovered bake gives them a beautiful finish. If you like firmer peppers, check for doneness a few minutes early.
Final Thoughts
There’s something truly special about Teriyaki Pineapple Chicken & Rice Stuffed Peppers—the way the sweet, savory, and tangy flavors play together is pure joy in every bite. Give this recipe a try and watch it become a staple at your family table. It’s hearty, colorful, and guaranteed to put a smile on everyone’s face!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe combines the vibrant flavors of tender ground chicken, sweet pineapple, and savory teriyaki sauce, all baked within colorful bell peppers. Perfectly balanced and packed with protein, it’s a delicious Asian-inspired main course that’s both satisfying and easy to prepare.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 2 cloves garlic, minced
- 2 green onions, sliced
Protein
- 1 pound ground chicken
Grains & Pantry
- 1 cup cooked jasmine rice
- 1 cup canned pineapple tidbits, drained
- 1/3 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
Dairy (Optional)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Garnish
- Sesame seeds
- Chopped green onion
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the large bell peppers and carefully remove their seeds and membranes. Lightly brush the outsides of each pepper with olive oil, then place them standing upright in a baking dish.
- Cook the chicken: In a large skillet set over medium heat, cook the ground chicken until it is browned and fully cooked through. This should take about 5-7 minutes, breaking up the meat as it cooks.
- Add aromatics: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Combine filling ingredients: Stir in the cooked jasmine rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, black pepper, and ground ginger. Mix everything thoroughly and let the mixture simmer for 2–3 minutes to warm through and meld the flavors.
- Stuff the peppers: Spoon the chicken and rice mixture evenly into each prepared bell pepper cavity. If using cheese, sprinkle it evenly over the top of each stuffed pepper.
- Bake the peppers: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. After this, remove the foil and bake for an additional 5–10 minutes or until the peppers become tender and the cheese (if used) is lightly golden and bubbly.
- Garnish and serve: Once baked, remove the stuffed peppers from the oven and garnish with a sprinkle of sesame seeds and chopped green onions for added texture and color. Serve warm and enjoy!
Notes
- You can substitute ground turkey or tofu for the chicken to customize protein options.
- For a low-carb variation, use cauliflower rice instead of jasmine rice.
- Add a splash of soy sauce or extra teriyaki sauce if you prefer a stronger, bolder flavor.
- Ensure to use gluten-free teriyaki sauce if preparing this recipe for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 10g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
