Get ready to fall in love with Teriyaki Pineapple Chicken & Rice Stuffed Peppers—a dazzling dinner that bursts with sweet, savory, and tangy flavors in every juicy, colorful bite. These stuffed peppers are a complete meal tucked into nature’s own edible bowl, combining tender bell peppers with a hearty mix of ground chicken, fluffy rice, chunks of pineapple, and the irresistible goodness of teriyaki sauce. Whether you’re looking to impress guests or just treat your family to something new and delicious, this recipe is sure to brighten up your table and your evening.
Ingredients You’ll Need
Each ingredient for these Teriyaki Pineapple Chicken & Rice Stuffed Peppers has a specific role to play, creating that magical balance of taste, texture, and color. Gather these simple essentials and you’ll have everything you need to whip up an unforgettable meal.
- Bell Peppers: These vibrant beauties are not only the vessel for our dish, but also soften deliciously as they bake, adding a sweet and juicy base.
- Olive Oil: Just a splash ensures the chicken cooks up tender and keeps our filling from sticking.
- Ground Chicken: Lean, protein-packed, and ready to soak up all of the teriyaki flavor.
- Garlic: Minced fresh for an aromatic punch that wakes up the whole filling.
- Onion: Diced onion brings sweetness and a subtle bite that balances the dish.
- Cooked Rice: Whether you choose white or brown, rice makes the filling hearty and satisfying.
- Pineapple: Fresh or canned, pineapple brings that sweet tropical pop that sets this recipe apart.
- Shredded Carrots: For a gentle crunch and a boost of color and nutrition.
- Teriyaki Sauce: The heart of the dish, giving everything a glossy, flavorful coating.
- Soy Sauce: Adds savory depth and amplifies all the umami goodness.
- Black Pepper: Just enough to round out the flavors with a hint of warmth.
- Ground Ginger: Because no teriyaki-inspired recipe is complete without that lovely hint of ginger.
- Green Onions: Stirred in at the end for a fresh, oniony finish and a splash of green.
- Mozzarella or Monterey Jack Cheese (Optional): For those who want a little melty magic on top—totally up to you!
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and remove all seeds and membranes. Arrange them upright in a lightly greased baking dish. This creates the perfect little bowls ready to be filled with mouthwatering goodness!
Step 2: Sauté the Chicken and Aromatics
Heat the olive oil in a large skillet over medium heat. Add the ground chicken, breaking it up as it cooks, and brown it for about 5–7 minutes. Toss in the minced garlic and diced onion, and let them sizzle together until everything is fragrant and the onions look translucent—about 2–3 minutes more.
Step 3: Create the Filling
Stir in the cooked rice, diced pineapple, shredded carrots, teriyaki sauce, soy sauce, black pepper, and ground ginger. Keep the filling moving for a couple of minutes so all the flavors mix and meld into each other, creating that irresistible aroma of Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Remove from heat and fold in the chopped green onions for a fresh finish.
Step 4: Fill the Peppers
It’s time for the fun part! Generously spoon the filling into each prepared bell pepper, packing it in gently so each pepper is full to the brim with savory-sweet delight. If you’re using cheese, now’s the time to sprinkle it over the tops for a bubbling, golden finish.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 25 minutes—this helps the peppers steam and soften. Remove the foil and bake another 5–10 minutes to melt the cheese (if using) and let the tops get a little color. You’ll know they’re ready when the peppers are tender and the filling is piping hot.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
Scatter on some extra green onions, a handful of fresh cilantro, or a sprinkle of sesame seeds right before serving. These finishing touches make your Teriyaki Pineapple Chicken & Rice Stuffed Peppers look restaurant-worthy and add a fresh pop of flavor.
Side Dishes
Pair these vibrant stuffed peppers with a crisp green salad, roasted broccoli, or even steamed edamame for a rounded, satisfying meal. If you’re feeling extra hungry, a bowl of miso soup or a light cucumber salad works beautifully on the side.
Creative Ways to Present
Serve each pepper in its own shallow bowl, or slice them in half for a fun, shareable appetizer. For a dinner party, tray them up family-style with extra pineapple chunks and a drizzle of teriyaki sauce to catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers store beautifully in the fridge. Just place them in an airtight container and they’ll stay fresh for up to 3 days—making them a terrific option for meal prep lunches or quick dinners later in the week.
Freezing
If you want to plan ahead, you can freeze the stuffed peppers after baking. Wrap each one tightly in foil and store them in a freezer-safe bag or container. They’ll keep well for up to 2 months and make for a fuss-free dinner straight from the freezer.
Reheating
To reheat, simply pop the peppers into the oven at 350°F (175°C) until they’re hot all the way through, about 20 minutes if thawed or 30–40 minutes if frozen. Microwave reheating works too—just cover and heat in short bursts to avoid drying out the filling.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a great substitute and will absorb the teriyaki flavor just as beautifully as chicken. The recipe works seamlessly with either meat, so use whichever you prefer or have on hand.
Is this recipe gluten-free?
This dish can easily be made gluten-free by using a certified gluten-free teriyaki sauce and soy sauce. Always check your labels just to be sure, especially if cooking for someone with sensitivities.
Can I make Teriyaki Pineapple Chicken & Rice Stuffed Peppers ahead of time?
Yes, you can make the filling a day in advance and store it in the fridge. When you’re ready to eat, just stuff the peppers and bake as directed for a lightning-fast, flavor-packed dinner.
What are the best peppers to use?
Any large bell pepper will work—red, yellow, orange, or green. Red and yellow varieties tend to be the sweetest and look especially cheerful on the plate, but choose your favorites!
How do I make the filling spicier?
For a touch of heat, feel free to add a few dashes of sriracha, a sprinkle of red pepper flakes, or some diced jalapeño to the filling. You can totally customize the spice level to suit your taste.
Final Thoughts
If you’re ready to try something truly special, invite Teriyaki Pineapple Chicken & Rice Stuffed Peppers to your dinner table. They’re colorful, satisfying, and sure to win rave reviews from friends and family. It’s an easy, joyful way to brighten up any weeknight—so grab those peppers and get cooking!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful Asian-inspired twist on traditional stuffed peppers. Juicy pineapple, savory chicken, and fragrant rice come together in a flavorful medley, all encased in vibrant bell peppers. With a touch of teriyaki and soy sauce, these stuffed peppers are both sweet and savory, making them a perfect main course for any occasion.
Ingredients
Bell Peppers:
- 4 large bell peppers, tops cut off and seeds removed
Chicken Filling:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup cooked white or brown rice
- 1 cup diced pineapple (fresh or canned, drained)
- 1/2 cup shredded carrots
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/4 cup chopped green onions
- 1/4 cup shredded mozzarella or Monterey Jack cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the filling: In a skillet, cook ground chicken with garlic and onion. Add rice, pineapple, carrots, teriyaki sauce, soy sauce, pepper, and ginger. Mix in green onions.
- Stuff the peppers: Fill each bell pepper with the chicken mixture and top with cheese if desired.
- Bake: Cover the dish with foil and bake for 25 minutes, then uncover and bake for an additional 5–10 minutes until peppers are tender and cheese is melted.
- Serve: Enjoy these delicious stuffed peppers warm.
Notes
- You can make the filling ahead of time and refrigerate it until ready to stuff.
- Use quinoa for added protein or swap in ground turkey for a different flavor.
- For a spicier kick, add sriracha or red pepper flakes to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 10g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
