Teriyaki Pineapple Chicken Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers bring together juicy chicken, tangy pineapple, and fluffy rice bundled snug inside sweet bell peppers. It is the kind of weeknight dinner that feels sunny and homey, with each bite bursting with that classic sweet and savory teriyaki punch. Perfect for anyone who wants hearty comfort food with a twist.

The first time I made these, my kitchen smelled like a beachside barbecue and my family could not stop reaching for seconds. Now they ask for this meal any time I have leftover chicken on hand.

Ingredients

• Boneless skinless chicken breasts: These create a protein packed filling and cook up juicy when shredded. Look for firm, plump cutlets for best texture
• Cooked rice: Use brown or white as you like. Leftover rice is especially sturdy and soaks up sauce well
• Diced pineapple: Adds sweet tang and juiciness. Fresh gives a brighter taste but canned works well just be sure to drain
• Teriyaki sauce: Creates the sweet and savory backbone of the dish. I like a thicker style with some ginger kick
• Olive oil: Makes the sauté smooth and keeps peppers from drying. Choose extra virgin for the best flavor
• Fresh garlic: Brings deep savory notes to the filling. Pick firm cloves for the boldest taste
• Ground ginger: Lends aromatic warmth that makes the filling sing
• Red pepper flakes: Optional for a tiny spark of heat
• Salt and black pepper: Essential for rounding out all those flavors
• Large bell peppers: These become delicious edible bowls. Look for peppers that stand upright and are heavy for their size
• Mozzarella or cheddar cheese: Optional but gives a gooey top layer. Shred your own if possible for meltier results

Instructions

Prep the Peppers:

Wash and cut the tops off the bell peppers making sure to gently remove all seeds and membranes so you have sturdy shells. If you like a softer pepper try blanching them in boiling water for five or six minutes then set them in your baking dish upright

Sauté Aromatics and Start the Filling:

Warm the olive oil in a large skillet over medium heat. Add your minced garlic and let it cook for about two minutes until just fragrant. No browning you want to build flavor here not bitterness

Build the Teriyaki Mixture:

To the skillet add shredded chicken teriyaki sauce pineapple ground ginger red pepper flakes salt and pepper. Let it all sizzle together for about five or six minutes. The mixture should look glossy and smell amazing

Stir in the Rice:

Spoon your cooked rice into the skillet and fold gently to mix. You want every grain coated with sauce and little pineapple chunks peeking through. Taste a spoonful just to make sure your filling sings

Fill and Prepare to Bake:

Spoon the filling neatly into each pepper pressing down gently so every pepper is packed but not overflowing. Drizzle a little olive oil over the tops to encourage browning as they bake

Bake Until Tender:

Cover your dish with foil and bake in a 375 degree oven for about twenty five to thirty minutes. For a more roasted finish remove the foil in the last five minutes. The peppers should feel fork tender

Top with Cheese and Melt:

If you are using cheese sprinkle a handful over each pepper for the last five minutes in the oven. The cheese should melt and bubble just as you pull the dish out

Rest and Garnish:

Let the peppers cool for a few minutes. I love adding a handful of fresh pineapple chunks or sliced green onions for brightness before serving

My personal favorite part of this recipe is the sweet pineapple flavor that surprises you in every bite. Sharing these peppers at family get togethers always brings memories of summer cookouts even in the depths of winter.

Storage Tips

Store extra stuffed peppers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave with a splash of water to keep them moist. For longer keeping wrap and freeze cooled peppers individually then thaw overnight in the fridge before reheating

Ingredient Substitutions

Swap in rotisserie chicken if you need a shortcut or go vegetarian by using black beans or crumbled tofu in place of the chicken. Any grain will work instead of rice think quinoa or cauliflower rice if you are watching carbs or want a little nuttiness

Serving Suggestions

These stuffed peppers pair wonderfully with a crunchy green salad or simple miso soup. For extra tang drizzle a touch more teriyaki over the top just before serving or scatter fresh cilantro and green onions for a pop of color

Cultural and Historical Context

Stuffed peppers have roots in many cuisines but this version borrows from Japanese inspired teriyaki and tropical flavors. Adding pineapple reminds me of Hawaiian barbecue fusions while the rice nods to both Asian and American comfort dishes

Seasonal Adaptations

Use rainbow peppers in late summer for extra sweetness Try mango or even diced apple instead of pineapple for fall vibes Toss in a handful of baby spinach to sneak in more greens when you can

Success Stories

Friends have told me their picky eaters happily devour these peppers and one even used cauliflower rice to make it keto friendly with rave reviews from the whole table

Freezer Meal Conversion

Cool the fully cooked stuffed peppers then wrap each tightly and store in a freezer safe bag. Thaw in the refrigerator and bake at 350 degrees until heated through for homemade meals whenever you need a hands off dinner

These stuffed peppers bring tropical warmth year round and always win over new fans. You will want to make a double batch for leftovers they keep getting better.

Common Recipe Questions

→ Can leftover chicken be used?

Yes, leftover cooked or rotisserie chicken works well. Simply shred and add to the filling with the other ingredients.

→ Is it possible to make this vegetarian?

Absolutely! Substitute chicken with black beans or tofu to create a delicious vegetarian version filled with protein.

→ Can I prepare stuffed peppers in advance?

Yes, assemble and refrigerate stuffed peppers up to two days before baking. Bake as directed when ready to enjoy.

→ What rice varieties can be used?

Any cooked rice, including white, brown, or even cauliflower rice, works well as a hearty base for the stuffing.

→ How can I prevent soggy peppers?

Blanch peppers briefly and avoid overbaking. Uncover during the last minutes for firmer, lightly crisp tops.