Teriyaki Pineapple Chicken Rice Stuffed Peppers

Why You’ll Love Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a colorful, flavor-packed twist on classic stuffed peppers. Juicy bell peppers are filled with a savory-sweet mix of teriyaki chicken, rice, and pineapple chunks, then baked until tender. They’re wholesome, satisfying, and perfect for weeknight dinners or meal prep.

Ingredients

For the Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed

For the Filling:

• 2 cups cooked rice (white or brown)

• 2 cups cooked chicken, shredded or diced

• 1 cup pineapple chunks (fresh or canned, drained)

• 1/2 cup carrots, finely diced

• 1/2 cup green onions, chopped

• 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)

For the Teriyaki Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tbsp honey or brown sugar

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 garlic clove, minced

• 1 tsp fresh ginger, grated

• 1 tsp cornstarch + 2 tbsp water (slurry)

Directions

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. In a saucepan, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Add cornstarch slurry and cook until thickened. Remove from heat.

3. In a large bowl, combine cooked rice, chicken, pineapple, carrots, green onions, and half the teriyaki sauce. Mix well.

4. Stuff each bell pepper with the filling mixture and place in the baking dish.

5. Drizzle remaining teriyaki sauce over the peppers. Cover with foil.

6. Bake for 30 minutes, then remove foil. Sprinkle with cheese if using, and bake another 10 minutes until peppers are tender and cheese is melted.

7. Garnish with sesame seeds and extra green onions before serving.

Servings and Timing

• Servings: 4 stuffed peppers

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Low-Carb Option: Swap rice with cauliflower rice.

• Protein Swap: Try ground turkey, shrimp, or tofu instead of chicken.

• Extra Veggies: Add zucchini, broccoli, or snap peas to the filling.

• Spicy Kick: Stir sriracha or chili flakes into the teriyaki sauce.

Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze cooked peppers individually, wrapped tightly, for up to 2 months.

• Reheating: Reheat in the oven at 350°F (175°C) for 20 minutes, or microwave until hot.

FAQs

Q: Can I make these ahead of time?
A: Yes! Assemble peppers, cover, and refrigerate up to 24 hours before baking.

Q: Do I need to pre-cook the peppers?
A: No, baking softens them perfectly. But if you like very soft peppers, blanch them for 2–3 minutes before stuffing.

Q: Can I use store-bought teriyaki sauce?
A: Definitely! Homemade is fresher, but store-bought saves time.

Conclusion

Teriyaki Pineapple Chicken Rice Stuffed Peppers

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These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a sweet-savory fusion dish that’s both hearty and refreshing. Bell peppers are filled with tender chicken, fluffy rice, juicy pineapple, and a tangy teriyaki sauce, then baked until perfectly tender. A colorful, family-friendly meal that’s great for weeknights!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 stuffed peppers
• Category: Main Dish
• Method: Baking
• Cuisine: Asian-inspired / Fusion
• Diet: Vegetarian

Ingredients

• For the Stuffed Peppers:
• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked rice (white or brown)
• 2 cups cooked chicken, diced or shredded
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 cup shredded carrots
• ½ cup green onions, chopped
• 1 cup shredded mozzarella or Monterey Jack cheese (optional for topping)
• For the Teriyaki Sauce:
• ⅓ cup low-sodium soy sauce
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar
• 2 tbsp pineapple juice (from canned pineapple or fresh)
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

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Instructions

• Prep oven & peppers: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds/membranes. Place peppers upright in a baking dish.
• Make teriyaki sauce: In a saucepan, combine soy sauce, honey, rice vinegar, pineapple juice, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry (if desired) to thicken. Cook 1–2 minutes, then remove from heat.
• Prepare filling: In a large bowl, mix rice, chicken, pineapple chunks, carrots, green onions, and half the teriyaki sauce. Stir until well combined.
• Stuff peppers: Spoon filling evenly into each bell pepper. Top with cheese if using.
• Bake: Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until peppers are tender and cheese is golden.
• Finish & serve: Drizzle remaining teriyaki sauce over the stuffed peppers before serving. Garnish with extra green onions or sesame seeds.

Notes

• For spice: Add sriracha or chili flakes to the teriyaki sauce.
• Low-carb option: Use cauliflower rice instead of regular rice.
• Make ahead: Stuff peppers a day before, refrigerate, and bake when ready.
• Vegetarian swap: Replace chicken with chickpeas or tofu.

These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a wholesome, vibrant dish bursting with sweet and savory Asian-inspired flavors. They’re easy to make, customizable, and guaranteed to impress at the dinner table.