Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Bright, bold, and bursting with tropical flavor, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers just might become your new weeknight dinner obsession. Sweet pineapple melds beautifully with savory teriyaki, while tender chicken and fluffy rice create a comforting, protein-packed filling. All this goodness is tucked into sweet yellow bell peppers that roast until perfectly juicy, making every bite vibrant and satisfying. Trust me—this is a playful, crowd-pleasing twist on stuffed peppers you’ll want in your rotation all year round.

Ingredients You’ll Need

The beauty of these Teriyaki Pineapple Chicken & Rice Stuffed Peppers is how a handful of simple ingredients can create such dynamic flavor. Every component plays a specific role, from adding a pop of color to bringing sweet, tangy, or savory notes to the dish.

• Yellow bell peppers: Their sweetness and sturdy walls hold up perfectly when stuffed and baked, plus they add gorgeous golden color.
• Ground chicken: Lean, mild, and quick-cooking, it soaks up all the teriyaki flavors without being heavy.
• Cooked rice: This adds satisfying texture and helps bind the filling together—you can use white, brown, or even leftover rice.
• Pineapple: Fresh or canned diced pineapple gives a juicy, sunny sweetness that balances the savory notes.
• Shredded carrots: For gentle crunch and a splash of color, carrots make the filling feel even more vibrant.
• Teriyaki sauce: Sweet and savory, this is the backbone of the flavor profile—pick your favorite bottled teriyaki or make your own!
• Green onions: Chopped green onions bring a fresh, oniony lift to the finished dish.
• Sesame seeds: They add a lovely crunch and a hint of nutty flavor that finishes everything off.
• Black pepper: Just a touch wakes up all the other flavors in the dish.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Prep the Bell Peppers

Preheat your oven to 375°F (190°C). Slice the tops off your bell peppers, carefully scoop out the seeds and membranes, and nestle the emptied peppers upright in a baking dish. This step is when you can admire just how beautifully yellow bell peppers can brighten up your table! Set them aside as you prepare the filling.

Step 2: Brown the Ground Chicken

Heat a splash of oil in a large skillet over medium heat. Add the ground chicken and let it cook, breaking it up with a spoon, until it’s nicely browned all the way through—about 6 to 8 minutes. Browning the chicken not only develops flavor, but makes sure your filling isn’t soggy.

Step 3: Mix Together the Filling

To the same skillet with your chicken, add the teriyaki sauce, cooked rice, diced pineapple, shredded carrots, green onions, and a sprinkle of black pepper. Stir everything together until well mixed, letting it cook for another 2 to 3 minutes so the flavors meld. Get ready, because this mixture smells absolutely irresistible and looks like a confetti celebration!

Step 4: Stuff the Peppers

Spoon the teriyaki chicken and rice mixture into each prepared pepper, gently pressing down to really pack in all that goodness. The filling should reach just to the top of the peppers, mounding slightly for a beautiful presentation. Nestle them snugly into your baking dish.

Step 5: Bake Until Tender

Cover the baking dish with foil (this helps the peppers steam a bit and get delightfully tender) and pop them into your preheated oven. Bake for 25 to 30 minutes, until the peppers are fork-tender and everything is piping hot.

Step 6: Garnish & Serve

Remove your Teriyaki Pineapple Chicken & Rice Stuffed Peppers from the oven and sprinkle generously with sesame seeds. Serve immediately while the peppers are juicy and the filling smells simply irresistible.

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Garnishes

Garnishing is where you can really make your Teriyaki Pineapple Chicken & Rice Stuffed Peppers shine. A shower of sesame seeds over the top looks gorgeous and adds crunch, while extra freshly sliced green onions bring that pop of freshness. For a little heat, consider sprinkling on some red pepper flakes, or add a drizzle of extra teriyaki sauce if you like things saucier.

Side Dishes

These peppers are hearty enough to stand center stage, but they pair beautifully with a simple side salad (think crisp greens or Asian-style slaw), steamed edamame, or a plate of roasted sweet potatoes. Want to stick with the tropical theme? Serve with a light fruit salad featuring mango or kiwi.

Creative Ways to Present

Turn weeknight dinner into a colorful spread by using a mix of red, orange, and yellow peppers—kids and adults alike love the rainbow look. For parties, you can slice the cooked peppers in half and serve as hand-held halves, or serve each pepper upright on a bed of lettuce to show off the glossy filling.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let your stuffed peppers cool completely, then transfer them to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days while retaining all their flavor and texture.

Freezing

Teriyaki Pineapple Chicken & Rice Stuffed Peppers actually freeze remarkably well! Once cooled, wrap each pepper individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep for up to 2 months and make for an easy meal prep option you’ll thank yourself for later.

Reheating

To reheat refrigerated peppers, pop them in the microwave for 2–3 minutes, or place them in a 350°F oven, covered loosely with foil, until heated through. If reheating from frozen, let them thaw overnight in the fridge before warming to help preserve the best texture.

FAQs

Can I use a different kind of meat?

Absolutely! Ground turkey, pork, or even beef works beautifully in place of chicken. If you want a vegetarian option, try swapping in crumbled tofu or cooked lentils for a tasty plant-based version.

Can I make these ahead of time?

Yes! Assemble the peppers and stuff them, then cover and refrigerate for up to a day in advance. When you’re ready to eat, just pop them into the oven and bake as directed, adding a few extra minutes if needed since they’ll start out cold.

What type of rice should I use?

Any cooked rice will do the trick—white, brown, jasmine, or even cauliflower rice if you’re going low-carb. Leftover rice from another meal is especially handy and helps make this recipe even quicker.

Can I use green or red bell peppers instead?

Definitely! While yellow bell peppers are sweet and gorgeous, any color bell pepper will work wonderfully. Feel free to mix and match for a colorful presentation or use whatever’s in your fridge.

How spicy are these stuffed peppers?

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are mostly sweet and savory, not spicy at all—perfect for families or anyone sensitive to heat. If you love a little fire, you can always add spicy sriracha to the filling or serve hot sauce on the side.

Final Thoughts

If you’re looking for a dinner that’s equal parts fun and flavorful, you simply have to try these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. They’re an easy way to bring a burst of sunshine and something a little unexpected to your table. I can’t wait for you to discover just how delicious they are!

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