Oh my goodness, friends, I’m so excited to share this Teriyaki Pineapple Chicken Stuffed Peppers recipe with you! This dish has saved my dinner routine more times than I can count. The combination of sweet, tangy teriyaki, juicy pineapple chunks, and tender chicken all nestled inside colorful bell peppers is absolutely DIVINE. Trust me, this one’s a game-changer that transforms ordinary stuffed peppers into a tropical flavor explosion!
Table of Contents
Why You’ll Love This Recipe
- Beautiful presentation that looks impressive but is surprisingly simple to make – perfect for both weeknight dinners and entertaining!
- Complete meal in one package with protein, veggies, and grains all wrapped up in a colorful bell pepper “bowl.”
- Make-ahead friendly – prep in advance and just pop in the oven when you’re ready to eat.
- Customizable to your taste – swap proteins, adjust sweetness, or spice it up for endless variations on this delicious theme.
Ingredients
- Bell peppers – nature’s perfect edible bowls! Any color works beautifully, but I love using a rainbow of red, yellow, and orange for the most vibrant presentation.
- Chicken breasts – diced into bite-sized pieces that cook quickly and evenly. They soak up all that teriyaki goodness!
- Cooked rice – provides the perfect hearty base for our filling. Day-old rice actually works best here, just like in fried rice.
- Pineapple chunks – bring that magical sweet-tangy flavor that pairs perfectly with teriyaki. Fresh is wonderful, but canned works great too!
- Teriyaki sauce – the flavor powerhouse that brings everything together with its sweet, savory umami punch.
- Olive oil – just a touch for sautéing our aromatics to release their flavors.
- Onion – adds sweetness and depth as it cooks down into the filling.
- Garlic – because, let’s be honest, what savory dish isn’t better with a little garlic?
- Ginger – adds that distinctive warm, spicy note that’s essential to great teriyaki flavor.
- Shredded carrots – add color, nutrition, and a subtle sweetness that complements the pineapple beautifully.
- Green onions – the perfect fresh, crisp garnish that adds color and a mild onion kick.
- Sesame seeds – these little gems add the perfect finishing touch with subtle crunch and nutty flavor.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
- Preheat your oven to 375°F and arrange your hollowed-out bell peppers in a baking dish. I like to slice a tiny bit off the bottoms (without creating holes) so they stand up straight.
- Heat olive oil in a large skillet over medium heat until it shimmers – that’s when you know it’s ready!
- Add onions and sauté until they become translucent and fragrant, about 3-4 minutes. Your kitchen will start smelling amazing already!
- Toss in the garlic and ginger and cook for another minute, stirring constantly. Don’t let them burn – they can go from perfect to bitter in seconds!
- Add the diced chicken and cook until it’s no longer pink on the outside, about 4-5 minutes. It will finish cooking in the oven, so don’t worry about cooking it completely through.
- Pour in the teriyaki sauce and bring to a gentle simmer, letting the chicken soak up those wonderful flavors.
- Stir in the pineapple chunks and carrots, cooking for just 2 minutes to marry the flavors.
- Fold in the cooked rice until everything is well combined and coated in that gorgeous teriyaki sauce.
- Spoon the filling generously into each bell pepper, packing it in gently. Don’t be shy – mound that filling up!
- Pour ¼ cup water into the bottom of the baking dish (this creates steam to help cook the peppers).
- Cover with foil and bake for 30-35 minutes until the peppers are tender but still hold their shape.
- Remove the foil and bake for an additional 5-10 minutes to get a slight caramelization on top.
- Let rest for 5 minutes, then sprinkle with green onions and sesame seeds before serving. This brief rest lets the flavors settle and ensures you won’t burn your mouth on that first delicious bite!
Pro Tips for Making the Recipe
- Par-cook your peppers by blanching them in boiling water for 2-3 minutes if you prefer them extra tender. I personally like a bit of crunch, but this is great for those who like softer peppers!
- Make your own teriyaki sauce by combining ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons mirin, 1 teaspoon sesame oil, and 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer until thickened for a sauce with no preservatives!
- For a time-saving hack, cook the rice ahead of time or use microwaveable rice pouches. Day-old rice actually works better as it’s less sticky.
- Add a splash of pineapple juice from the can to the bottom of the baking dish instead of water for an extra flavor boost.
- For a spicy twist, add a diced jalapeño or ½ teaspoon of red pepper flakes to the filling mixture.
- If your peppers won’t stand up straight, create a little aluminum foil “nest” for each one to keep them upright while baking.
How to Serve Teriyaki Pineapple Chicken Stuffed Peppers
These colorful stuffed peppers are a complete meal on their own, but I love serving them with a simple cucumber salad dressed with rice vinegar for a refreshing contrast. For a heartier meal, add a side of steamed edamame or a light miso soup.
For presentation, place each pepper on an individual plate and drizzle with a little extra teriyaki sauce. The contrast of the bright pepper with the dark sauce is just gorgeous! And don’t forget those green onions and sesame seeds – they add the perfect finishing touch.
If you’re entertaining, consider making mini versions using small bell peppers or even colorful mini sweet peppers for an impressive appetizer that guests can eat in just a few bites!
Make Ahead and Storage
Make Ahead
These stuffed peppers are perfect for meal prep! You can prepare the entire dish up to the baking stage, cover tightly, and refrigerate for up to 24 hours. When ready to eat, simply add about 5-10 minutes to the baking time since you’ll be starting with cold peppers. You can also prepare just the filling up to 2 days ahead and stuff the peppers right before baking.
Storage
Leftover stuffed peppers will keep in an airtight container in the refrigerator for up to 4 days. I actually think they taste even better the next day when the flavors have had time to meld together!
Freezing
These freeze beautifully! Cool completely, then wrap individual peppers in plastic wrap and place in a freezer bag or container. Freeze for up to 3 months. I like to make a double batch specifically to stock the freezer for those hectic weeknights when cooking from scratch just isn’t happening.
Reheating
For refrigerated leftovers, microwave for 2-3 minutes or until heated through. For frozen peppers, thaw overnight in the refrigerator, then reheat in the microwave for 3-4 minutes or in a 350°F oven for about 20 minutes. If using the oven, cover with foil for the first 15 minutes to prevent drying out.
FAQs
Can I use a different protein instead of chicken?
Absolutely! This recipe works beautifully with ground turkey, diced pork, shrimp, or tofu for a vegetarian option. Just adjust cooking times accordingly – ground meat will cook faster than diced chicken, and tofu doesn’t need to be “cooked through” the way meat does. I’ve made this with leftover rotisserie chicken too – just add it when you stir in the rice since it’s already cooked!
How do I know when the peppers are done?
The perfect stuffed pepper should be tender enough to cut with a fork but still hold its shape without collapsing. You’ll know they’re done when you can easily insert a knife into the side of the pepper with little resistance. If you like your peppers with a bit more crunch (like I do!), reduce the initial covered baking time by about 5-10 minutes.
Can I make this recipe vegetarian?
Yes! Simply substitute the chicken with diced firm tofu, tempeh, or a cup of edamame. You could also add mushrooms for a meaty texture – shiitake or portobello work particularly well with these Asian flavors. Just make sure your teriyaki sauce is vegetarian, as some brands contain fish sauce or bonito flakes.
My family doesn’t like bell peppers. Can I still make this recipe?
The filling for these stuffed peppers is absolutely delicious on its own! You can serve it as a teriyaki rice bowl topped with the green onions and sesame seeds. You could also use the filling to stuff hollowed-out zucchini boats, large mushroom caps, or even halved small pumpkins or squash in the fall (though you’ll need to adjust cooking times for these alternatives). Another option is to wrap the filling in large cabbage leaves for an Asian-inspired cabbage roll!
Teriyaki Pineapple Chicken Stuffed Peppers
Equipment
- Baking Dish
- Mixing bowls
- Large skillet
- Oven
- Knife
Ingredients
For the Peppers
- 4 bell peppers any color, halved and hollowed
For the Filling
- 2 cups cooked rice day-old rice works best
- 2 cups chicken breast diced into bite-sized pieces
- 1 cup pineapple chunks fresh or canned
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup shredded carrots
For the Garnish
- 2 tablespoons green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375°F. Arrange hollowed-out bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté onions for 3-4 minutes until translucent.
- Add garlic and ginger, cooking for another minute while stirring constantly.
- Add diced chicken and cook for 4-5 minutes until browned but not fully cooked through.
- Stir in teriyaki sauce and simmer for 2 minutes.
- Mix in pineapple chunks, shredded carrots, and cooked rice. Stir until everything is combined.
- Fill each bell pepper generously with the teriyaki chicken mixture.
- Pour 1/4 cup water into the bottom of the baking dish.
- Cover with foil and bake for 30-35 minutes until peppers are tender.
- Remove foil and bake for an additional 5-10 minutes for slight caramelization.
- Let rest for 5 minutes, then garnish with green onions and sesame seeds before serving.