These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a fun twist on a classic favorite. They bring together sweet pineapple, juicy chicken dressed in tangy teriyaki sauce, and a nice bed of rice all packed inside colorful bell peppers. It’s a meal that’s both tasty and pretty to look at, with a great balance of flavors that’s not too sweet or too sticky.
I love making these because everything cooks together so nicely, letting the peppers get tender while the chicken and rice soak up all the teriyaki goodness. It feels like a small celebration every time I take a bite. Plus, it’s one of those recipes that folks usually ask for seconds on, which is always a good sign!
This dish works perfectly for weeknight dinners because you get protein, veggies, and carbs all on one plate. I like to serve it with a simple side salad or some steamed greens to keep things fresh and bright. It’s colorful and filling, and it always makes the table feel a little more special without a lot of fuss.
Key Ingredients & Substitutions
Bell Peppers: Red, yellow, or green work well here. Red are sweetest, green are a bit sharper. Choose what you like or have on hand. Make sure to remove all seeds for a neat stuffing.
Rice: I suggest jasmine or white rice for its fluffy texture. If you want, brown rice can be used for a nuttier flavor and more fiber, though texture will be firmer.
Chicken: Shredded cooked chicken is handy. Rotisserie chicken is my go-to for ease. Leftover grilled or baked chicken works fine too.
Pineapple: Fresh pineapple adds brightness, but canned drained pineapple is a great shortcut. Just pat chunks dry to avoid extra moisture.
Teriyaki Sauce: Use store-bought for convenience or homemade if you prefer control over sweetness and salt. Low-sodium versions work well if you’re watching salt.
Cheese: Mozzarella melts nicely with mild flavor, but Monterey Jack is also creamy and smooth. Feel free to mix or try cheddar for sharper taste.
How Do You Keep Stuffed Peppers Upright While Baking?
Stuffed peppers can tip over easily, making a mess. Here’s how to keep them stable:
- Use a baking dish with a snug fit, so peppers lean against each other.
- If they still wobble, trim a tiny slice off the bottom of the pepper to create a flat base—be careful not to cut too much to avoid leaks.
- You can also nestle them in a bed of rice or use crumpled foil pieces to support them.
- Brushing the outer side with olive oil not only helps with color but slightly firms the skin, helping stability.
Equipment You’ll Need
- Baking dish – I recommend a 9×13-inch dish to hold the peppers snugly and cook evenly.
- Chef’s knife – makes cutting off the tops and cleaning out the peppers easy and safe.
- Mixing bowl – for stirring together the rice, chicken, pineapple, and sauce.
- Cooking spoon – helps to combine ingredients and stuff the peppers neatly.
- Aluminum foil – covers the dish to keep the peppers moist while baking.
- Grater (if shredding cheese yourself) – makes shredding mozzarella quick and effortless.
Flavor Variations & Add-Ins
- Use cooked shrimp or tofu instead of chicken for a different protein twist.
- Sprinkle a little crushed red pepper or chili flakes on top for a spicy kick.
- Add sautéed bell peppers, mushrooms, or snap peas for more veggies.
- Mix in a splash of soy sauce or sesame oil into the stuffing for extra savory flavor.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients You’ll Need:
Main Ingredients:
- 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
- 2 cups cooked rice (white or jasmine rice recommended)
- 2 cups cooked chicken, shredded
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup teriyaki sauce
- 1 cup shredded mozzarella cheese (or Monterey Jack)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (black and white mix preferred)
- 1 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time, plus 35 minutes of baking. You’ll spend a few minutes prepping the peppers and mixing the filling, then the oven does the rest. Great for a flavorful and colorful dinner ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Peppers:
Start by preheating your oven to 375°F (190°C). Cut off the tops of the bell peppers and carefully remove all the seeds and membranes inside. Lightly brush the outside of each pepper with olive oil to help them roast nicely.
2. Make the Filling:
In a large bowl, combine the cooked rice, shredded chicken, pineapple chunks, and teriyaki sauce. Mix everything well so the flavors come together evenly. Add salt and pepper to taste.
3. Stuff and Arrange the Peppers:
Fill each pepper evenly with the chicken, rice, and pineapple mixture. Stand the stuffed peppers upright in a baking dish so they don’t tip over during cooking.
4. Add Cheese and Bake:
Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is melted and golden.
5. Garnish and Serve:
Take the peppers out of the oven and sprinkle sliced green onions and sesame seeds on top. Serve warm, and if you like, drizzle a little extra teriyaki sauce for a burst of flavor.
Can I Use Frozen Chicken for the Stuffed Peppers?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the filling texture just right.
Can I Prepare These Stuffed Peppers Ahead of Time?
Absolutely! You can stuff the peppers and cover them, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they come straight from the fridge.
How Should I Store Leftover Stuffed Peppers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Add a splash of extra teriyaki sauce if they seem dry.
What Can I Substitute for Teriyaki Sauce?
If you don’t have teriyaki sauce, you can mix soy sauce with a little honey or brown sugar and garlic for a similar sweet-savory flavor. Alternatively, hoisin sauce also works well as a tasty replacement.
