Teriyaki Chicken and Pineapple Stuffed Peppers Recipe

If you’re craving a dish that’s vibrant, packed with flavor, and just downright irresistible, you’re in the right place. This Teriyaki Chicken and Pineapple Stuffed Peppers Recipe is one of those meals I make when I want sweet, savory, and a little bit tangy all in one bite. The best part? The juices from the pineapple and teriyaki sauce soak beautifully into the tender chicken and rice filling, giving the bell peppers a whole new life. Trust me, once you try this recipe, it’ll become one of your go-tos for a weeknight dinner or a casual dinner party.

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Ingredients & Why They Work

Every ingredient here plays a starring role. The tender chicken and fluffy rice soak up the sticky teriyaki sauce, while the pineapple adds a fresh burst of sweet tang that’s simply unbeatable. When choosing your ingredients, fresh is best—especially for the peppers and pineapple—but canned works in a pinch and makes the recipe super accessible.

• Boneless, Skinless Chicken Breasts: Easy to shred after cooking and perfect for absorbing teriyaki flavors.
• Cooked Rice: Whether white or brown, it adds texture and lightness to the filling.
• Diced Pineapple: Fresh pineapple gives a juicy pop, but canned drained pineapple works just as well.
• Teriyaki Sauce: Your flavor powerhouse here—choose your favorite brand or homemade version for best results.
• Olive Oil: For sautéing garlic and adding moisture to the peppers before baking.
• Garlic: Minced fresh for that garlicky warmth—it plays so well with ginger and teriyaki.
• Ground Ginger: Adds a subtle spicy note that wakes up the whole dish.
• Red Pepper Flakes (Optional): A pinch can add a gentle heat to balance the sweetness.
• Bell Peppers: Their natural sweetness complements the stuffing, plus they act as pretty, edible vessels.
• Shredded Mozzarella or Cheddar Cheese (Optional): Melts beautifully on top for a cheesy finish if you like.

Make It Your Way

I love how flexible this Teriyaki Chicken and Pineapple Stuffed Peppers Recipe is. Sometimes I swap out mozzarella for a sharper cheddar or even sprinkle in some green onions for freshness. You can easily make this recipe your own by tweaking the spice level or swapping chicken for a vegetarian protein option.

• Variation: One time, I replaced the chicken with firm tofu and tossed in a bit of smoked paprika for a smoky vibe—it was a hit with my veggie-loving friends.
• Spice It Up: If you like heat, add more red pepper flakes or a dash of sriracha to the filling.
• Grain Swap: Quinoa or even cauliflower rice works if you want to lighten it up or add extra nutrients.
• Cheese-Free: You can skip cheese entirely without losing flavor, but adding it turns it into a melty, comforting treat.

Step-by-Step: How I Make Teriyaki Chicken and Pineapple Stuffed Peppers Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). While it’s warming up, cut the tops off the bell peppers and remove the seeds and membranes carefully. I like to blanch them in boiling water for about 5–6 minutes to soften them slightly—it helps avoid peppers that are undercooked or too crunchy later. Once softened, place the peppers upright in a baking dish.

Step 2: Cook the Chicken and Rice Filling

Heat olive oil in a skillet over medium heat, then add minced garlic. Sauté for 1–2 minutes until fragrant, but don’t let it brown too much. Add your shredded chicken next, along with the teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook everything together for about 5–6 minutes, stirring so the flavors can marry. Lastly, stir in the cooked rice and combine until everything is well incorporated.

Step 3: Stuff Those Peppers

Spoon the chicken and rice mixture into each pepper, pressing down gently so it’s nicely packed but not squished. Drizzle the tops of the peppers with a little olive oil to help keep them moist in the oven.

Step 4: Bake to Perfection

Cover the baking dish with foil and bake for 25–30 minutes. If you’re going to add cheese, uncover the peppers for the last 5 minutes of baking, sprinkle on the shredded mozzarella or cheddar, and let it melt until bubbly and golden. If you prefer a crispier top without cheese, just uncover for those final minutes to get a lovely roasted edge.

Step 5: Serve and Enjoy

Once baked, let the peppers cool for a few minutes before serving. This helps the filling set a little so it doesn’t spill out when you cut in. I sometimes garnish mine with extra pineapple chunks or chopped green onions for a pop of color and fresh crunch.

How to Serve Teriyaki Chicken and Pineapple Stuffed Peppers Recipe

Garnishes

I’m a huge fan of topping these stuffed peppers with freshly chopped green onions and a sprinkle of toasted sesame seeds—that nutty crunch is such a lovely contrast. Sometimes I add a small spoonful of sour cream or a drizzle of spicy mayo on the side for dipping, just to jazz things up a bit.

Side Dishes

Since the peppers are quite filling, I usually pair them with a simple side salad—maybe a crisp cucumber salad with rice vinegar dressing or a light Asian slaw to keep things fresh. Steamed green beans or a side of roasted sweet potatoes also work beautifully if you want something warm and cozy.

Creative Ways to Present

For special dinners, I love arranging the stuffed peppers on a large platter with a tropical twist—think sliced mango, pineapple wedges, and some fresh cilantro to echo those flavors inside. You could even scoop the filling out and serve it over grilled pineapple rings for a fun deconstructed look that still hits all the delicious notes.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I keep the peppers and filling together to maintain that lovely melding of flavors. When you reheat, the peppers stay juicy and everything tastes like you just made it.

Freezing

If I want to meal prep, I assemble the peppers and freeze them unbaked in a container or freezer-safe bag. When I’m ready to enjoy, I thaw overnight in the fridge and then bake as usual. The texture remains great, and the flavors are still vibrant.

Reheating

To reheat, I usually pop the stuffed pepper in a 350°F oven for about 15 minutes—covered with foil if needed to keep moisture in. You can also microwave it covered but the oven really helps keep that nice roasted pepper texture while warming the filling evenly.

FAQs

Final Thoughts

This Teriyaki Chicken and Pineapple Stuffed Peppers Recipe has become a staple in my kitchen for a reason—it’s simultaneously comforting and exciting, easy to make but impressive to serve. I hope you enjoy making it as much as I do, and it brings a little extra sunshine and flavor to your dinner table! Don’t hesitate to tweak it to fit your taste—you really can’t go wrong with these sweet-and-savory stuffed peppers.

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