Teriyaki Pineapple Chicken Rice Stuffed Peppers warm the kitchen with a sweet, savory smell and bright, homey flavors. This one-dish meal fills bell peppers with sticky teriyaki chicken, juicy pineapple, and tender rice for a cozy weeknight dinner the whole family will eat. If you enjoy this mix of sweet and savory, you might also like a quick twist in our teriyaki pineapple chicken quesadilla that uses similar flavors in a handheld treat.
Why Make This Recipe
- Quick & easy: most of the work is simple chopping and a short skillet cook, then the oven does the rest.
- Family favorite: kids and adults both love the sweet pineapple and sticky teriyaki sauce.
- Budget-friendly: simple ingredients stretch well and you can use leftover rice or chicken.
- Comforting: warm, tender peppers with a lightly caramelized top are cozy and satisfying after a long day.
What makes it stand out is the mix of textures — juicy pineapple with tender chicken and slightly crisp pepper — and the homely aroma that fills the house. If you want another easy tropical dinner, try our take on teriyaki chicken and pineapple foil packets for camping or a simple grill night.
Ingredients
For the peppers and filling:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked white or brown rice (about 1 cup uncooked) — cooled is best
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-size pieces
- 1 cup fresh or canned pineapple chunks, drained if canned
- 3/4 cup teriyaki sauce (use low-sodium if you prefer)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp neutral oil (vegetable or canola)
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds (optional)
- Salt and pepper to taste
Helpful notes:
- Use day-old rice or cook rice and let it cool so the filling isn’t soggy.
- If you prefer less sugar, use a reduced-sugar teriyaki or mix teriyaki with a little soy sauce and rice vinegar.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish to hold the peppers. (Preheating ensures even baking.)
- Bring rice to readiness before you start the chicken, or use leftover cooked rice. Having rice ready keeps the cook time short.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until soft and fragrant. This builds a sweet base flavor.
- Add the chicken pieces to the skillet, season lightly with salt and pepper, and cook until just browned and cooked through, about 6–8 minutes depending on size. Avoid overcooking so the chicken stays tender.
- Stir in minced garlic and cook 30 seconds until fragrant, then add pineapple chunks and pour in the teriyaki sauce. Let the mixture simmer 2–4 minutes so the sauce thickens slightly and coats everything. This step concentrates the flavor.
- Remove the skillet from heat and fold in the cooked rice and half the cheese (if using). Taste and adjust salt or sauce—teriyaki can vary in saltiness.
- Spoon the warm filling into each hollowed bell pepper, pressing gently but not overstuffing. Leave a little space at the top so cheese can brown. Proper filling prevents spills while baking.
- Place stuffed peppers upright in the prepared baking dish. Sprinkle remaining cheese on top of each pepper if you like a melty finish.
- Cover loosely with foil and bake 20 minutes. Remove foil and bake another 8–12 minutes until peppers are tender and cheese is golden. Rest peppers 5 minutes before serving so the filling sets.
Mini-tips:
- If peppers wobble, trim a tiny bit off the bottom so they stand straight.
- Let the filling cool slightly before stuffing to avoid making the peppers too soft.
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Garnish with sliced green onions and a sprinkle of sesame seeds for color and a nutty note.
- Serve with a crisp side salad or steamed edamame to balance the sweet sauce.
- Add lime wedges for a bright squeeze of acid that lifts the flavors.
How to Store Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Place cooled, unbaked stuffed peppers in a freezer-safe dish or wrap individually in foil and freeze up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes until heated through, or microwave single servings 2–3 minutes, stirring halfway for even heat.
Tips to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Use chicken thighs for juicier results; breasts work fine if not overcooked.
- Drain canned pineapple well to keep the filling from getting soggy.
- Taste the filling before stuffing and adjust sauce—too sweet? Add a splash of rice vinegar.
- Don’t overfill the peppers; a little gap at the top prevents bubbling over.
Variation
- Gluten-free: Use tamari or a certified gluten-free teriyaki sauce.
- Vegetarian: Swap the chicken for firm tofu, tempeh, or a mix of mushrooms and chickpeas for protein and texture.
FAQ 1: Can I use frozen pineapple?
Yes. Thaw and drain it well, then pat dry with paper towels so the filling doesn’t become watery.
FAQ 2: What if I don’t have cooked rice?
You can cook rice while the chicken cooks. Make 1 cup dry rice (about 2 cups cooked) — let it cool slightly before folding into the filling to avoid sogginess.
FAQ 3: Can I make these ahead of time?
Yes. Assemble the peppers, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the baking time if baking straight from the fridge.
Conclusion
This Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe brings warm, tropical flavors to a cozy family meal. The peppers smell sweet and savory while baking, and the tender chicken with sticky teriyaki and bright pineapple always feels a little like a small celebration at the table. If you enjoyed this, you might like a different take on stuffed peppers at Hawaiian Stuffed Peppers | 12 Tomatoes. Please leave a comment and a star rating to let us know how it turned out, and share the recipe on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Nut-Free
Description
A warm and inviting one-dish meal featuring stuffed bell peppers with sticky teriyaki chicken, juicy pineapple, and tender rice, perfect for a cozy weeknight dinner.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked white or brown rice (about 1 cup uncooked) — cooled is best
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-size pieces
- 1 cup fresh or canned pineapple chunks, drained if canned
- 3/4 cup teriyaki sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp neutral oil (vegetable or canola)
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a baking dish.
- Bring rice to readiness or use leftover cooked rice.
- Heat oil in a large skillet over medium-high heat, add onion, and cook for 2–3 minutes until soft.
- Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Stir in garlic, cook for 30 seconds, add pineapple and teriyaki sauce, and let simmer for 2–4 minutes.
- Remove from heat, fold in cooked rice and half the cheese, and adjust salt or sauce to taste.
- Spoon filling into each pepper, leaving space at the top for cheese.
- Place peppers upright in the baking dish, sprinkle remaining cheese on top, cover loosely with foil, and bake for 20 minutes.
- Remove foil and bake for another 8–12 minutes until peppers are tender and cheese is golden. Rest for 5 minutes before serving.
Notes
For best results, use day-old rice and allow the filling to cool slightly before stuffing the peppers. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 10g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg