Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet, savory, and tangy flavors in a colorful, easy-to-make meal. This dish is perfect for a weeknight dinner or a casual get-together, offering a hearty stuffing inside tender bell peppers.

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
• 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)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing all the seeds. For softer peppers, you can blanch them in boiling water for 5–6 minutes, then place them in a baking dish.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring occasionally.
3. Step 3: Stir in the cooked rice until well combined with the chicken mixture.
4. Step 4: Spoon the chicken and rice filling into each bell pepper, pressing down gently to pack the stuffing. Drizzle the tops of the peppers with olive oil.
5. Step 5: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes. To achieve crispier tops, remove the foil during the last 5 minutes of baking.
6. Step 6: If using cheese, sprinkle it on top of the peppers during the final 5 minutes of baking to allow it to melt.
7. Step 7: Once baked, let the peppers cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired.

Tips & Variations

• Use fresh pineapple for a brighter, juicier flavor or canned for convenience—just be sure to drain it well.
• Swap the chicken breasts for cooked shredded turkey or tofu for a different protein option.
• Add finely chopped green onions or cilantro for a fresh herb twist.
• For extra spice, increase the red pepper flakes or add a dash of sriracha to the filling.
• Try different cheese varieties like pepper jack or gouda for varied flavors.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) covered with foil for about 15 minutes or until heated through. You can also microwave them on medium power for 2–3 minutes, but the oven method helps maintain the pepper texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers a few hours in advance and keep them refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

What can I substitute for teriyaki sauce?

If you don’t have teriyaki sauce, you can mix soy sauce, honey, garlic, and a splash of rice vinegar as a simple homemade alternative that delivers a similar sweet-savory flavor.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This vibrant and delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe combines tender shredded chicken, sweet pineapple, and savory teriyaki sauce with cooked rice, all stuffed into colorful bell peppers and baked to perfection. It’s a perfect blend of sweet and savory flavors that makes for a satisfying and healthy meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 stuffed peppers (serves 4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

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For the Chicken and Rice Filling:

• 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
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften slightly. Place the peppers upright in a baking dish.
2. Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring occasionally to combine the flavors. Finally, stir in the cooked rice until thoroughly mixed.
3. Stuff Peppers: Fill each bell pepper evenly with the chicken and rice mixture, pressing down gently to pack the filling firmly. Drizzle the tops of each stuffed pepper with olive oil to aid in roasting.
4. Bake: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes. For a crisper top, remove the foil during the last 5 minutes of baking.
5. Add Cheese: If using cheese, sprinkle the shredded mozzarella or cheddar on top of each pepper during the last 5 minutes of baking to allow it to melt and become bubbly.
6. Serve: Remove the peppers from the oven and let them cool slightly. Garnish with extra pineapple chunks or chopped green onions if desired. Serve warm and enjoy!

Notes

• You can use either white or brown rice depending on your preference.
• Blanching the peppers before stuffing is optional but helps soften them for a tender bite.
• Adjust red pepper flakes to control the spice level or omit if you prefer no heat.
• Substitute teriyaki sauce with a homemade version for a fresher taste.
• Cheese topping is optional and can be omitted for a dairy-free meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, easy dinner, chicken and rice recipe