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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!

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)

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.

Find it online: https://yumfamilyrecipes.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/