Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a delightful combination of sweet and savory flavors wrapped up in vibrant bell peppers. This easy-to-make meal brings a tropical twist to a classic stuffed pepper dish, perfect for weeknight dinners or meal prep.

Ingredients

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. For a softer pepper, optionally blanch them in boiling water for 5–6 minutes before placing them in a baking dish.
2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
3. Step 3: Add the shredded chicken to the skillet along with teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring occasionally to combine flavors.
4. Step 4: Stir in the cooked rice until the mixture is well combined and heated through.
5. Step 5: Spoon the chicken and rice filling into each bell pepper, pressing down gently to fill completely. Drizzle the tops with olive oil.
6. Step 6: Cover the baking dish with foil and bake for 25–30 minutes. If you prefer a crispier top, uncover the peppers for the last 5 minutes of baking.
7. Step 7: If using cheese, sprinkle it on top during the last 5 minutes so it can melt nicely.
8. Step 8: Allow the stuffed peppers to cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Tips & Variations

• Use fresh pineapple for a brighter, juicier flavor, or canned pineapple for convenience.
• Substitute chicken with turkey or tofu for a different protein option.
• Add chopped green onions or sesame seeds as a fresh garnish before serving.
• For extra spice, increase the red pepper flakes or add a splash of hot sauce to the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until heated through. Avoid freezing the stuffed peppers as the rice and peppers may become mushy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers and store them covered in the refrigerator for up to 24 hours before baking. This makes for a convenient meal prep option.

What type of bell peppers work best?

Any color bell pepper works well, but red, yellow, or orange peppers tend to be sweeter and pair nicely with the teriyaki and pineapple flavors.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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4.8 from 105 reviews

Delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet, savory, and tangy flavors in a hearty baked dish perfect for a wholesome family meal. Tender shredded chicken mixed with pineapple, teriyaki sauce, and rice is stuffed inside roasted bell peppers, then baked to perfection with an optional cheesy topping.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Rice Filling

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Stuffed Peppers

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. If desired, blanch the peppers in boiling water for 5–6 minutes to soften slightly, then place them in a baking dish.
2. Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook this mixture for 5–6 minutes, stirring occasionally. Stir in the cooked rice and mix well to combine all the flavors.
3. Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill them evenly. Drizzle a little olive oil over the tops of the stuffed peppers to keep them moist during baking.
4. Bake: Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of baking.
5. Add Cheese: If you choose to use cheese, sprinkle the shredded mozzarella or cheddar cheese on top of the peppers during the last 5 minutes of baking and allow it to melt and brown slightly.
6. Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or sliced green onions if desired for added freshness and presentation.

Notes

• You can use either white or brown rice depending on your preference or dietary needs.
• Fresh pineapple will add a brighter flavor, but canned drained pineapple works well too.
• Blanching peppers before stuffing softens them but can be skipped if you prefer crisper peppers.
• Adjust the amount of red pepper flakes according to your spice tolerance.
• For a dairy-free option, omit the cheese topping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice, easy dinner, sweet and savory