Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

If you’re on the hunt for a vibrant, flavor-packed weeknight dinner that feels special but comes together quickly, this Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe is pure magic. I absolutely love how the sweet tang of pineapple pairs with savory teriyaki chicken, all nestled inside tender roasted bell peppers. It’s colorful, comforting, and downright delicious — perfect for brightening up a busy evening or impressing friends at a casual dinner.

What makes this Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe stand out is how effortlessly it balances sweet, savory, and umami flavors in every bite. Plus, it’s a one-dish wonder that satisfies without a ton of fuss. When I first tried this combo, my family went crazy for it, and I think you’ll find it just as addictive once you give it a go!

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Ingredients You’ll Need

The ingredients in this Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe come together to create a perfect harmony of taste and texture — fresh peppers for crunch, juicy pineapple for sweetness, and tender chicken with savory rice. Shopping tip: look for colorful bell peppers and good-quality teriyaki sauce as they really boost the flavor.

• Bell peppers: Choose large, firm peppers that can hold the stuffing well and roast evenly.
• Olive oil: Helps soften the peppers and adds a subtle richness.
• Cooked chicken breast: Use leftover chicken or rotisserie chicken for ease and flavor.
• Cooked rice: Any white or brown rice works, and having it pre-cooked is key for timing.
• Canned pineapple tidbits: Drained well to avoid soggy filling but packed with sweet tanginess.
• Teriyaki sauce: The star of the savory-sweet combo—taste test yours to balance saltiness and sweetness.
• Garlic powder: Adds warmth and depth without overpowering.
• Onion powder: A subtle enhancer to round out the flavors.
• Black pepper: Freshly ground works best for a little kick.
• Shredded mozzarella cheese: Melts beautifully for a golden, bubbly top.
• Green onions (optional): For a fresh, oniony garnish that brightens every bite.
• Sesame seeds (optional): Adds nutty crunch and makes it look extra special.

Variations

I love mixing things up with this recipe depending on what I have on hand or the season. It’s so flexible — you can make it your own with just a few tweaks, and I encourage you to play around with flavors that suit you.

• Protein Swap: I’ve swapped chicken for ground turkey or even diced tofu for a vegetarian spin that my friends actually couldn’t tell was meatless.
• Spice it Up: Adding a pinch of red pepper flakes or sriracha to the filling provides a nice heat contrast to the sweet pineapple.
• Cheese Blend: Sometimes I mix mozzarella with a bit of sharp cheddar or Monterey Jack to get a more layered cheesy flavor.
• Rice Alternatives: Quinoa works well too if you want a higher protein or gluten-free option.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Step 1: Prep and Soften the Peppers

Start by preheating your oven to 375°F (190°C). Slice your bell peppers in half and remove all the seeds and membranes so they’re ready to be filled. Drizzle with a little olive oil and place them cut-side up in a baking dish. Roast for about 10 minutes just to soften them slightly — this step ensures they won’t be crunchy after stuffing and finishing.

Step 2: Mix the Filling

While the peppers are roasting, combine your shredded cooked chicken, cooked rice, drained pineapple tidbits, and teriyaki sauce in a large bowl. Add garlic powder, onion powder, and black pepper, then mix everything until the ingredients are evenly coated. This filling bursts with flavor and a wonderful texture mix — the secret is making sure every bite has a little bit of everything.

Step 3: Stuff and Cheese

Take the peppers out of the oven carefully—they’ll be hot! Using a spoon, stuff each pepper half generously with the chicken and rice mixture. I find pressing the filling down gently helps keep it packed nicely so it doesn’t fall out. Top each stuffed pepper with a good handful of shredded mozzarella cheese — this is what makes the meal extra indulgent and golden when baked.

Step 4: Bake Until Melty and Tender

Pop the stuffed peppers back into the oven and bake for another 15 to 20 minutes. You’re looking for bubbling, golden cheese and peppers that are perfectly tender but not mushy. Keep an eye on the cheese so it doesn’t brown too much — ovens can vary!

Step 5: Garnish and Serve Warm

Remove the peppers and let them cool just a bit before garnishing with sliced green onions and a sprinkle of sesame seeds. The fresh green onions add a lovely brightness that balances the richness, while sesame seeds bring a nutty crunch. Serve these lovely stuffed peppers warm and enjoy the happy smiles they bring.

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Garnishes

I always reach for thinly sliced green onions and a generous sprinkle of toasted sesame seeds — they add such a lovely pop of color and fresh flavor. Sometimes I toss on a few cilantro leaves for a herbaceous twist that brightens the whole dish.

Side Dishes

Simple steamed broccoli or snap peas work beautifully for a healthy green side. You might also enjoy a crisp Asian slaw or a light cucumber salad that cuts through the richness and refreshes your palate.

Creative Ways to Present

For a festive dinner, try arranging the stuffed peppers on a large, colorful platter surrounded by extra pineapple chunks and green onion curls. I’ve also served these in individual mini pepper halves for bite-sized appetizers at parties — they’re a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I like to keep the garnishes separate and add them fresh when reheating to keep that crisp brightness.

Freezing

I have frozen these stuffed peppers successfully by wrapping them individually in foil and placing them in a freezer-safe bag. When I’m ready to eat, I thaw overnight in the fridge and then reheat in the oven to keep them tasting fresh and melty.

Reheating

Oven reheating is my go-to to maintain tenderness and melty cheese — 350°F for about 15 minutes does the trick. You can cover with foil initially to keep moisture in and uncover for the last few minutes to crisp up the cheese again.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe holds a special place in my dinner rotation because it’s that rare combo of easy, flavorful, and crowd-pleasing. It’s bright and fun but comfortable enough to feel like home-cooked goodness. If you want a recipe that feels like a celebration but isn’t complicated, I genuinely can’t recommend this one enough — try it soon and get ready for compliments!

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