If you’re on the hunt for a dish that’s bursting with vibrant flavors, textures, and colors, look no further than this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. Sweet pineapple meets savory teriyaki chicken, nestled inside tender bell peppers, creating a harmony that feels both fresh and comforting. It’s a recipe that transforms simple ingredients into a festive, wholesome meal that’s perfect for sharing with family or impressing friends on any night of the week.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients, each carefully chosen to build layers of taste and lovely textures. From the juicy bell peppers providing that satisfying crunch to the sweet bursts of pineapple that add a tropical twist, every component is essential.
- Bell peppers: Four large peppers, any color, halved and seeded to serve as colorful edible vessels for the filling.
- Olive oil: One tablespoon for a quick sauté and to keep the peppers from drying out while baking.
- Cooked chicken breast: One pound, shredded or diced—this protein is the hearty centerpiece of the stuffing.
- Cooked rice: One cup of white or brown rice, adding a comforting, chewy base that binds everything together.
- Pineapple tidbits: One cup, drained, lending a juicy sweetness that brightens the entire dish.
- Teriyaki sauce: One-third cup plus extra for drizzling, bringing in that signature sweet-savory glaze.
- Green onions: Two, thinly sliced to infuse a mild onion flavor and a pop of fresh green color.
- Shredded mozzarella or Monterey Jack cheese (optional): Half a cup to add a creamy, melty layer on top.
- Salt and pepper: To taste, enhancing every ingredient’s natural flavor.
- Sesame seeds and extra green onions: For garnish, adding texture and visual appeal.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Preheat and Prepare Peppers
Start by preheating your oven to 375°F (190°C), then lightly grease a baking dish just large enough to snugly fit all your pepper halves. Halve the bell peppers lengthwise, removing the seeds and membranes so the filling has the perfect home. Place them cut-side up in your baking dish, ready to be filled with deliciousness.
Step 2: Mix the Flavorful Filling
Combine the cooked chicken, cooked rice, and drained pineapple tidbits in a large bowl. Add the teriyaki sauce, thinly sliced green onions, and season with salt and pepper. Give everything a thorough mix to ensure that every bite will be a perfect blend of sweet, savory, and fresh flavors—a filling you won’t be able to wait to stuff into those peppers.
Step 3: Stuff and Layer with Cheese
Generously spoon the filling into each pepper half, pressing it down gently to compact the mixture, ensuring you get a bit of everything in each bite. If you’re using cheese, sprinkle it over the tops now; it will melt beautifully and add a creamy contrast to the tangy pineapple and tender chicken.
Step 4: Bake to Perfection
Cover your baking dish with foil and pop it in the oven. Bake for 25 to 30 minutes, letting the peppers soften and the flavors meld. Then remove the foil and bake for another 5 to 10 minutes, giving the cheese a chance to bubble and brown slightly. The peppers should be tender but still hold their shape wonderfully.
Step 5: Final Touches and Serve
Once out of the oven, sprinkle sesame seeds and extra green onions over the top for a fresh, nutty crunch and vibrant color. Drizzle additional teriyaki sauce if you love an extra layer of that signature tangy sweetness. Serve warm, and watch as everyone dives in eagerly!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Simple garnishes can elevate the dish beautifully. Toasted sesame seeds lend a toasty flavor and subtle crunch that complement the teriyaki glaze, while thinly sliced green onions add a refreshing bite and bright green color that makes the dish pop on any plate.
Side Dishes
Pair these stuffed peppers with a crisp, fresh side salad to balance the richness of the teriyaki chicken. Steamed or roasted veggies like broccoli or snap peas also work wonderfully, providing a gentle earthiness that harmonizes perfectly with the tropical pineapple and sweet teriyaki notes.
Creative Ways to Present
For a festive touch, arrange the stuffed peppers on a large platter garnished with chopped cilantro or parsley. If you want to up the wow factor, serve individual servings on banana leaves or rustic wooden boards. Drizzle a little extra teriyaki sauce just before serving to give a glistening finish that’s as delicious as it is eye-catching.
Make Ahead and Storage
Storing Leftovers
Store any leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers in an airtight container in the refrigerator. They’ll keep their flavor and texture well for 3 to 4 days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to prepare in advance, these stuffed peppers freeze beautifully. Wrap individual peppers tightly in foil or plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing flavor or texture.
Reheating
To reheat, thaw the peppers overnight in the refrigerator if frozen, then heat in a 350°F oven for about 15 to 20 minutes until warmed through. You can also use a microwave for convenience, but reheating in the oven helps maintain that delightful tender pepper texture and melty cheese topping.
FAQs
Can I use other types of rice for this recipe?
Absolutely! White, brown, jasmine, or even quinoa can work well, depending on your preference. Just make sure it’s cooked and slightly cooled before mixing in the filling to avoid sogginess.
Is it necessary to add cheese on top?
Cheese adds creaminess and creates a lovely melty topping, but you can skip it if you’re dairy-free or prefer a lighter dish. The peppers still taste fantastic without it!
Can I make this recipe vegetarian?
Yes! Swap the chicken for sautéed mushrooms, tofu, or black beans for protein, and keep the rest of the ingredients and teriyaki sauce for that sweet-savory balance.
How spicy is this dish?
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is mild and kid-friendly. If you want a bit of heat, try adding some crushed red pepper flakes or a dash of hot sauce to the filling.
Can I prepare the stuffed peppers ahead of time and bake later?
Definitely! You can assemble the peppers and keep them covered in the refrigerator for up to 24 hours before baking. Just make sure to bake them thoroughly when you’re ready to serve.
Final Thoughts
There’s something truly special about the way this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe combines bright, tropical flavors with comforting ingredients to create a dish that feels like a celebration in every bite. Whether you’re feeding a family or entertaining guests, this recipe is sure to become a favorite go-to meal. I can’t wait for you to try it and make it your own!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American
Description
Delicious and colorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine juicy bell peppers with a savory-sweet filling of shredded chicken, rice, pineapple, and teriyaki sauce. Baked to perfection and optionally topped with melted cheese, these stuffed peppers make a satisfying and vibrant dinner that brings a delightful balance of flavors and textures.
Ingredients
Peppers
- 4 large bell peppers (any color), halved and seeded
Filling
- 1 tablespoon olive oil
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Topping (Optional)
- ½ cup shredded mozzarella or Monterey Jack cheese
- Sesame seeds for garnish
- Extra green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish that will fit all the pepper halves comfortably.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove seeds and membranes. Arrange the peppers cut side up in the greased baking dish.
- Make the Filling: In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, salt, and pepper. Mix everything thoroughly so the filling is well coated and evenly combined.
- Stuff the Peppers: Spoon the filling mixture into each pepper half, packing it down slightly to fill them well. If desired, sprinkle shredded cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with foil and bake for 25 to 30 minutes. Then remove the foil and continue baking for an additional 5 to 10 minutes until the peppers are tender and the cheese is melted and bubbly if using.
- Garnish and Serve: Once baked, garnish the stuffed peppers with sesame seeds and extra sliced green onions. Drizzle with additional teriyaki sauce if preferred. Serve warm.
Notes
- You can use any color bell peppers according to your preference.
- Cook the chicken and rice ahead of time to streamline the process.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- To make this meal gluten-free, ensure your teriyaki sauce is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
