Teriyaki Pineapple Chicken Peppers

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers bring the best of your favorite takeout flavors but with a fun healthy twist. Sweet pineapple and juicy chicken mingle with bold homemade teriyaki sauce all packed into colorful bell peppers for a crowd-pleasing dinner that feels just a little bit special. I love how the filling gets so flavorful and the peppers come out tender every single time.

The first time I made these stuffed peppers my family was hooked. It quickly became my go-to for meal prep and casual dinners because everyone gets their own perfectly portioned pepper.

Ingredients

• Large bell peppers any color: Red yellow and orange are sweetest and look beautiful. Choose ones that can stand up on their own without toppling
• Olive oil: Adds flavor and helps brown the chicken Choose extra virgin for best quality
• Boneless skinless chicken breast or thighs: Chicken breast is leaner chicken thighs add extra juiciness. Fresh is best but you can use precooked rotisserie in a pinch
• Salt and pepper: For seasoning and highlighting other flavors
• Cooked rice: White or brown works well. Use chilled rice to prevent clumping
• Pineapple chunks: Fresh is most flavorful but well-drained canned works well too. Adds juicy sweetness
• Green onions: Bring freshness and crunch Choose bright green firm stalks
• Shredded carrots: Optional for extra color and nutrition Use fresh carrots shred by hand for texture
• Shredded mozzarella or Monterey Jack cheese: Optional creamy topping Choose blocks you shred yourself for meltier results
• Soy sauce: Low sodium lets you control the saltiness Look for naturally brewed options for fuller flavor
• Honey or brown sugar: Makes the sauce glossy and sweet Use honey for floral notes brown sugar for caramel depth
• Rice vinegar: Brings tangy brightness Choose rice vinegar not seasoned rice wine vinegar to avoid extra sugar
• Sesame oil: Adds deep nutty undertones Look for toasted sesame oil for bigger flavor
• Garlic: Freshly minced gives sharpness and aroma
• Fresh ginger: Grated for peppery warmth and zing Use plump smooth roots
• Cornstarch: Thickens the sauce to coat everything evenly
• Water: Needed for the cornstarch slurry

Step-by-Step Instructions

Prepare the Peppers:

Cut the tops off each bell pepper and carefully remove seeds and membranes. Choose peppers that can stand up in the baking dish without falling over. Place them in a dish where they fit snugly. This helps them hold their shape while baking.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add diced chicken in a single layer and sprinkle with a little salt and pepper. Let the chicken cook without stirring for two to three minutes to create a golden crust then stir and continue cooking until pieces are cooked through and no longer pink usually about five to seven minutes. Transfer chicken to a plate and set aside.

Make the Teriyaki Sauce:

In a small saucepan combine soy sauce honey or brown sugar rice vinegar sesame oil minced garlic and grated ginger. Set over medium heat and let the mixture come to a gentle simmer. In a small bowl stir together cornstarch with water until smooth. Pour this slurry into the simmering sauce stirring constantly. Cook for one to two minutes until the sauce looks glossy and thick enough to coat a spoon. Take off the heat.

Mix the Filling:

In a large mixing bowl add the cooked rice cooked chicken pineapple chunks green onions and shredded carrots if you are using. Pour in about three fourths of the teriyaki sauce. Stir well making sure every ingredient gets a bit of sauce and everything is evenly mixed.

Stuff the Peppers:

Using a spoon gently fill each hollowed out bell pepper with the chicken rice mixture pressing down a little so each pepper is packed full. If you like top each pepper with some shredded cheese to melt as it bakes.

Bake:

Cover the dish tightly with foil to create steam and keep the peppers juicy. Bake in a preheated 375 degree Fahrenheit oven for 30 minutes. Carefully remove the foil and bake another 10 minutes so the peppers get tender and the cheese melts and browns just a bit.

Serve:

Let the peppers cool for a few minutes before serving. Drizzle with the rest of the teriyaki sauce and sprinkle extra green onions or sesame seeds on top for a pretty finish.

Save

My favorite part of this recipe is always the sweet burst of pineapple in every bite. The night I first made it for my extended family even my picky niece asked for seconds and it turned into one of our most talked about dinners.

Storage Tips

Allow stuffed peppers to cool before storing in an airtight container. These keep best in the fridge for up to four days. To reheat microwave them covered in a damp paper towel on medium power or rewarm in a baking dish covered with foil at 350 degrees until heated through. Avoid freezing fully stuffed peppers as the texture can change but the filling itself can be frozen separately.

Ingredient Substitutions

Use leftover rotisserie or grilled chicken if you want to save a step. You can substitute cooked quinoa or even cauliflower rice for the regular rice if you want a lighter option. Try diced ham shrimp or firm tofu for variations on the main protein. Swap in mango or mandarin orange slices for the pineapple for a fun twist.

Serving Suggestions

Serve these peppers as a complete meal on their own or add a crisp cucumber salad or steamed snap peas for crunch. A light miso soup pairs nicely or simply add an extra drizzle of homemade teriyaki as a dipping sauce on the side. Fresh cilantro or toasted sesame seeds are great for garnishing.

Cultural and Historical Context

Stuffed vegetables are found across many cultures but this version draws on Asian-American flavors. Teriyaki is a Japanese-inspired sauce known for its glossy sweet and salty taste but pairing it with rice and pineapple nods to fusion cooking popularized in the West. This dish makes those takeout flavors accessible at home and more nutritious.

Frequently Asked Questions About Recipes

→ Can I use different types of chicken for the filling?

Yes. Either boneless chicken breast or thighs work well for this dish. You can also use shredded rotisserie chicken as a convenient option.

→ Is it possible to substitute the rice with another grain?

Absolutely. Quinoa, cauliflower rice, or even brown rice are great swaps for a lighter or different texture in the filling.

→ Can I prepare the stuffed peppers ahead of time?

You can assemble the stuffed peppers in advance and refrigerate until ready to bake. Allow a few extra minutes of baking time if starting from cold.

→ How do I know when the peppers are done baking?

The peppers are ready when they are tender and easily pierced with a fork. Cheese on top should be melted and lightly golden.

→ What toppings work best before serving?

Try a drizzle of leftover teriyaki sauce, extra green onions, or a sprinkle of toasted sesame seeds for texture and freshness.