Name: Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 4 large bell peppers (any color); 2 chicken breasts, diced; 1 tablespoon olive oil; 1 cup cooked rice (white or brown); 1/2 cup pineapple, diced (fresh or canned); 1/4 cup teriyaki sauce; 1 tablespoon soy sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon ground ginger; Salt and pepper to taste; 1 tablespoon sesame seeds (optional, for garnish); 1 tablespoon chopped green onions (optional, for garnish)

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These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the perfect combination of sweet, savory, and fresh. Packed with tender chicken, tangy teriyaki sauce, juicy pineapple, and a hint of rice, these stuffed peppers are bursting with flavor and texture. They're easy to make, filling, and the kind of dish that brings comfort while still feeling light and fresh. Plus, they make for a great dinner, lunch, or even meal prep idea!

Why You’ll Love This Recipe

I absolutely love this recipe because it brings together the classic flavors of teriyaki and pineapple in a way that feels both exotic and familiar. The chicken is cooked in a savory-sweet teriyaki sauce, which pairs beautifully with the freshness of the pineapple and the mildness of the rice. The stuffed peppers add an extra layer of crunch and earthiness to the dish, making every bite a satisfying combination of textures. It's also a great way to sneak in some veggies, and it’s an ideal dish for anyone who loves a bit of sweetness and spice in their meals. Plus, it’s a full meal in one, so I don’t need to worry about side dishes.

Ingredients

4 large bell peppers (any color)
2 chicken breasts, diced
1 tablespoon olive oil
1 cup cooked rice (white or brown)
½ cup pineapple, diced (fresh or canned)
¼ cup teriyaki sauce
1 tablespoon soy sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)
1 tablespoon chopped green onions (optional, for garnish)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 7-8 minutes.
Add the pineapple, garlic powder, ground ginger, soy sauce, and teriyaki sauce to the chicken. Stir everything together and let it simmer for 3-4 minutes until everything is heated through and the flavors are well combined.
Stir in the cooked rice and season with salt and pepper to taste. Remove from heat.
Stuff the prepared bell peppers with the chicken, rice, and pineapple mixture. Place the stuffed peppers in a baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
If desired, sprinkle sesame seeds and chopped green onions over the stuffed peppers before serving.

Servings and Timing

This recipe makes 4 servings, with each stuffed pepper serving as a complete meal. The total preparation time is about 15 minutes, and the cooking time is around 30 minutes, so you can expect to have the dish ready in about 45 minutes.

Variations

Swap the chicken for ground turkey or beef: For a different protein, ground turkey or beef can be used instead of chicken. The flavors will still shine with the teriyaki and pineapple.
Use different peppers: While bell peppers are the go-to choice, you can experiment with other types like poblano or Anaheim peppers for a bit of heat and a unique flavor twist.
Add more veggies: If you want to add more vegetables to the dish, consider mixing in some diced zucchini, mushrooms, or spinach with the chicken and rice for extra nutrition.
Vegetarian version: You could use tofu or tempeh as a substitute for chicken, and skip the teriyaki sauce with a plant-based alternative to keep it vegetarian-friendly.

Storage/Reheating

To store the leftovers, place the stuffed peppers in an airtight container and refrigerate for up to 3 days. When you're ready to reheat them, I find that microwaving for 1-2 minutes works well, or you can heat them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

If you want to freeze them, simply wrap the stuffed peppers individually in foil and store them in a freezer-safe bag for up to 3 months. To reheat from frozen, bake them at 375°F (190°C) for 30-40 minutes, or until fully heated.

FAQs

How do I know when the bell peppers are done baking?

The bell peppers should be tender when pierced with a fork, but not mushy. You can check after 25 minutes of baking and if they need more time, continue baking for 5-minute intervals until they are done.

Can I use instant rice for this recipe?

Yes, you can use instant rice for convenience, though I personally prefer using regular cooked rice for a better texture and flavor. If you do use instant rice, be sure to cook it according to the package instructions.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works great for this recipe. Just make sure to drain it well before adding it to the chicken mixture to avoid excess moisture.

How can I make this dish spicier?

If you like heat, try adding a dash of red pepper flakes to the chicken mixture or serve the stuffed peppers with a spicy sriracha sauce or hot sauce on top.

Can I make these stuffed peppers ahead of time?

Absolutely! You can prepare the stuffed peppers up to the point of baking, then cover and refrigerate them for up to 1 day. When you're ready to bake, simply cook them as directed, adding a few extra minutes if needed.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful and vibrant dish that's as satisfying as it is flavorful. Whether you're looking for a quick weeknight dinner or a meal prep idea for the week, this recipe has everything you need for a tasty and balanced meal. With its combination of savory chicken, sweet pineapple, and tender bell peppers, it's sure to become a family favorite. The best part? It's easy to customize, so you can make it your own with different proteins or veggies. Give it a try next time you're craving something delicious and fresh!

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking, Skillet Cooking
Cuisine: Asian Fusion
Diet: Low Fat

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Description

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful combination of tender chicken, savory teriyaki sauce, juicy pineapple, and a hint of rice, all stuffed into bell peppers. It's a delightful and filling meal with a balance of sweet and savory flavors.

Instructions

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 7-8 minutes.
Add the pineapple, garlic powder, ground ginger, soy sauce, and teriyaki sauce to the chicken. Stir everything together and let it simmer for 3-4 minutes until everything is heated through and the flavors are well combined.
Stir in the cooked rice and season with salt and pepper to taste. Remove from heat.
Stuff the prepared bell peppers with the chicken, rice, and pineapple mixture. Place the stuffed peppers in a baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
If desired, sprinkle sesame seeds and chopped green onions over the stuffed peppers before serving.

Notes

If using canned pineapple, be sure to drain it well to avoid excess moisture.
For a spicier version, add red pepper flakes to the chicken mixture or top with sriracha sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
This dish can be made ahead and refrigerated for up to 1 day before baking.