Name: Juicy Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Boneless, skinless chicken breasts (Shredded chicken); 2 cups Cooked rice (Brown rice or quinoa recommended); 1 cup Diced pineapple (Fresh or canned, drained); 1/2 cup Teriyaki sauce (Substitute with soy sauce for lower-sugar); 1 tablespoon Olive oil (For sautéing); 2 cloves Garlic, minced; 1 teaspoon Ground ginger; 1/2 teaspoon Red pepper flakes (Optional); to taste Salt; to taste Pepper; 4 large bell peppers (Tops cut off and seeds removed); 1 tablespoon Olive oil (For drizzling); 1 cup Shredded mozzarella or cheddar cheese (Optional)

There’s nothing quite like the vibrant colors and zingy flavors of Teriyaki Pineapple Chicken and Rice Stuffed Peppers to brighten up your dinner table. Picture this: as the sun sets and the crisp evening air settles in, you’re filling your kitchen with the fragrant aroma of sizzling garlic, tender chicken, and sweet pineapple, all wrapped in those beautiful bell pepper shells. It’s not just a feast for the eyes; it’s a wholesome meal that the whole family will adore.

What I love most about this recipe is its incredible flexibility—the stuffing can be adapted to fit any taste preference or dietary need! Whether you’re using leftover chicken, fresh veggies, or a grain of your choice, this dish offers a delicious solution to those monotonous weeknight meals. So, roll up your sleeves and join me in creating a dish that’s as delightful to prepare as it is to share with loved ones. Such a wholesome and satisfying meal is perfect for making lasting memories around the dinner table!

Why are Teriyaki Pineapple Chicken and Rice Stuffed Peppers a must-try?

Vibrant colors: These stuffed peppers not only taste amazing but also add a pop of color to your dinner table. Sweet and savory: The winning combination of teriyaki and pineapple creates a delightful flavor explosion that will leave everyone wanting more. Quick and easy: Perfect for busy weeknights, this recipe comes together seamlessly in just a few simple steps. Customizable: Feel free to mix and match ingredients—whether it’s swapping chicken for tofu or using quinoa instead of rice, the possibilities are endless! Family-friendly: This dish is as appealing to kids as it is to adults, making mealtime an enjoyable experience for everyone. Embrace the joy of cooking with these Teriyaki Pineapple Chicken and Rice Stuffed Peppers for your next family dinner!

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Ingredients

For the Filling

Boneless, skinless chicken breasts – Shredded chicken is the heart of this dish; feel free to use leftover chicken for an easy shortcut.
Cooked rice – This provides bulk and texture; choose brown rice for added nutrition or quinoa for a lower-carb alternative.
Diced pineapple (fresh or canned, drained) – Adds a juicy sweetness; ensure canned pineapple is well-drained to prevent sogginess.
Teriyaki sauce – This rich sauce brings umami flavors; substitute with soy sauce for a lower-sugar version if desired.
Olive oil – Essential for sautéing; switch to sesame oil for an enhanced Asian twist.
Garlic, minced – Contributes aromatic depth; adjust the amount to your taste or use garlic powder as a quick hassle-free alternative.
Ground ginger – Infuses warmth and spice; fresh ginger can lend a brighter flavor.
Red pepper flakes (optional) – Adds a touch of heat; omit for a milder dish.
Salt and pepper – Basic seasonings to elevate the taste.

For the Bells

Large bell peppers (any color), tops cut off and seeds removed – The perfect colorful vessel; go for a mix of colors for a vibrant presentation.
Olive oil (for drizzling) – Ensures even roasting; a little drizzle goes a long way!

For the Optional Cheese

Shredded mozzarella or cheddar cheese – Adds a creamy finish; you can skip this for a dairy-free version of these stuffed peppers.

Crafting these Teriyaki Pineapple Chicken and Rice Stuffed Peppers is both rewarding and fun, offering deliciously unique flavors with every bite!

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. For extra tenderness, you can blanch them in boiling water for 5-6 minutes.
Cook Filling: In a large skillet, heat olive oil over medium heat. Sauté the minced garlic for about 1-2 minutes until fragrant. Add in shredded chicken, teriyaki sauce, pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook this delightful mixture for 5-6 minutes before stirring in the cooked rice.
Stuff Peppers: Gently fill each bell pepper with the savory chicken and rice mixture, pressing down lightly to pack the filling. Drizzle the tops with a bit of olive oil for added flavor.
Bake: Cover the stuffed peppers with foil and bake in the preheated oven for 25-30 minutes. If you like a crispier top, remove the foil for the last 5 minutes of baking.
Add Cheese: If you’re using cheese, sprinkle shredded mozzarella or cheddar on top of each pepper in the final 5 minutes of baking to let it melt perfectly.
Serve: Allow the stuffed peppers to cool slightly before serving. For an extra burst of flavor, you can garnish them with more pineapple chunks or sliced green onions.

Optional: Add a sprinkle of sesame seeds for an extra crunch and flavor.

Exact quantities are listed in the recipe card below.

Expert Tips for Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Leftover Magic: Use any leftover chicken you have on hand. It’s a fantastic way to reduce food waste while saving time on meal prep!
Vegetarian Twist: Interested in a plant-based version? Substitute the chicken with black beans or tofu for a delicious vegetarian option.
Rice Alternatives: Experiment with using quinoa or cauliflower rice instead of traditional rice. This keeps your dish healthy and adds wonderful texture!
Prep in Advance: Save time by preparing your stuffed peppers ahead of time. Assemble them and refrigerate for up to two days before baking.
Flavor Variations: Feel free to add extra veggies like spinach or mushrooms into the filling for an additional nutrient boost and varied flavors!
Watch for Sogginess: If using canned pineapple, be sure it’s drained well to avoid watery stuffing; this keeps your Teriyaki Pineapple Chicken and Rice Stuffed Peppers from becoming too soggy.

Teriyaki Pineapple Chicken Variations

Feel free to get creative with this recipe and make it your own—there are so many delicious possibilities!

Dairy-Free: Omit cheese or use a dairy-free alternative such as vegan cheese for a creamy touch.
Vegetarian: Substitute the chicken with sautéed mushrooms and black beans for a hearty, meatless option that doesn’t skimp on flavor.
Quinoa Twist: Swap rice for quinoa or cauliflower rice for a nutrient-dense and low-carb alternative that adds a beautiful texture.
Spice It Up: For a kick, mix in some diced jalapeños or switch to a spicier teriyaki sauce to heat things up!
Add Nuts: Sprinkle some chopped cashews or almonds into the filling for an added crunch and a touch of nuttiness.
Savory Veggies: Toss in diced bell peppers, spinach, or zucchini to the filling for extra color and nutrients—it’s a delightful way to boost flavor!
Fruit Fusion: Experiment with using mango or kiwi instead of pineapple. Their sweetness pairs wonderfully with the savory chicken.
Herb Infusion: Fresh herbs like cilantro or green onions make a fresh garnish that elevates the overall flavor—don’t skip this touch!

Embrace these variations to make your Teriyaki Pineapple Chicken and Rice Stuffed Peppers uniquely yours, creating a cozy and delightful meal that your loved ones will talk about for days!

Storage Tips for Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Fridge: Store leftovers in an airtight container for up to 3-4 days. This helps maintain freshness and flavor for your delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers.

Freezer: If you want to keep them longer, freeze the stuffed peppers individually wrapped in plastic wrap, then in a freezer-safe bag for up to 3 months.

Reheating: To reheat from the fridge, bake at 350°F (175°C) for 10-15 minutes with foil on. For frozen peppers, let them thaw overnight in the fridge before reheating.

Serving: Allow the peppers to rest for a few minutes after reheating, and enjoy! They taste great even after being stored, so you can savor those vibrant flavors again.

What to Serve with Teriyaki Pineapple Chicken and Rice Stuffed Peppers?

As you dive into the delightful flavors of stuffed peppers, consider adding these tasty sides and complements to create a full, comforting meal.

Crispy Asian Slaw: A refreshing side that adds crunch and tang with crisp vegetables and a sesame dressing, balancing the sweetness in the peppers.
Steamed Broccoli: Marvelously vibrant and nutrient-rich, steamed broccoli offers a mild flavor that pairs perfectly with the bold teriyaki filling. Enjoy it drizzled with a hint of soy sauce!
Jasmine Rice: Fluffy and fragrant, jasmine rice is an ideal base to soak up any delicious sauce, enhancing the overall meal experience with its unique aroma.
Miso Soup: This warm and savory soup complements the flavors of the stuffed peppers while offering a light and comforting start to your meal. Its umami essence mirrors the teriyaki sauce beautifully.
Sweet and Sour Cucumber Salad: A cool and zesty salad with crisp cucumbers, this dish provides a refreshing contrast, enhancing your palate whether you’re enjoying leftovers or the main meal.
Green Tea: Light and soothing, a warm cup of green tea encourages digestion and soothes the meal, creating a cozy dining experience.

Make Ahead Options

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are perfect for meal prep enthusiasts! You can prepare the filling—shredded chicken, rice, pineapple, and teriyaki sauce—up to 3 days in advance and store it in an airtight container in the refrigerator. Just be sure to let the filling cool completely before sealing to prevent moisture build-up. You can also stuff the peppers in advance and refrigerate them for up to 24 hours before baking. When you’re ready to serve, pop them in a preheated oven, covered with foil, for 25-30 minutes. This way, you’ll enjoy a delicious homemade meal with minimal effort on busy weeknights!

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe FAQs

What should I look for when selecting bell peppers?
Absolutely! When choosing bell peppers, look for ones that are firm, shiny, and free from dark spots or blemishes. Brightly colored peppers indicate freshness, and the more color, the sweeter they tend to be. Make sure they feel heavy for their size, as this often means they’re packed with moisture and flavor.

How long can I store leftover stuffed peppers?
Very! Leftover Teriyaki Pineapple Chicken and Rice Stuffed Peppers can be stored in an airtight container in the fridge for up to 3-4 days. Just make sure to let them cool completely before sealing the container to help maintain their texture and flavor.

Can I freeze the stuffed peppers for later use?
Absolutely! To freeze your Teriyaki Pineapple Chicken and Rice Stuffed Peppers, first, wrap each pepper individually in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn and keeps them fresh for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge, and reheat as directed.

What if my stuffed peppers turn out soggy?
Oh no, we’ve all been there! To avoid soggy stuffed peppers, ensure any canned pineapple is well-drained before adding it to the mixture. If you still find them watery after baking, try reducing the amount of sauce you use, or baking them uncovered for the last few minutes to help evaporate extra moisture.

Are there any dietary considerations I should keep in mind?
Yes! If you’re making these for a family with allergies or dietary restrictions, you can easily customize the recipe. For a dairy-free option, simply omit the cheese. If you need to accommodate gluten-free diets, use tamari instead of teriyaki sauce. And for vegetarian alternatives, opt for black beans or tofu instead of chicken – the flavors will remain deliciously vibrant!

How can I make these stuffed peppers spicy?
The more the merrier! To add some heat to your Teriyaki Pineapple Chicken and Rice Stuffed Peppers, consider increasing the amount of red pepper flakes or even adding fresh chilies to your filling. For an extra kick, drizzle sriracha or another hot sauce over the top just before serving. Enjoy the spiciness!