Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Imagine the juiciest, most colorful peppers packed with a sweet-and-savory explosion—these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a weeknight star! Combining the comforting hug of melt-in-your-mouth chicken and fluffy rice with zippy pineapple, all tied together by teriyaki’s irresistible richness, this all-in-one dish is destined to become your new family favorite. With gooey cheese bubbling on top and a sprinkle of fresh garnishes for crunch, you’ll fall hard for each vibrant, flavor-loaded bite. Whether you’re craving a tropical spin on classic stuffed peppers or seeking crowd-pleasing meal prep magic, this recipe brings fun and flair to your table, every single time.
Ingredients You’ll Need
You’ll be amazed at how these simple ingredients come together to create something so fresh, lively, and utterly delicious! Every element plays a part, from sweet pineapple to creamy cheese to the iconic zing of teriyaki sauce—each is essential for color, contrast, and comfort.
- Bell Peppers: These are your edible vessels! Choose bright, firm peppers for extra crunch and color on the plate.
- Olive Oil: A quick sauté in olive oil brings out the aromas of garlic and keeps everything juicy.
- Cooked Chicken Breast: Shredded or diced, chicken soaks up teriyaki sauce and adds satisfying protein.
- Cooked Jasmine or White Rice: This fluffy base absorbs all those lovely saucy flavors, making every bite hearty.
- Pineapple Tidbits: Drain well—these little bursts of sunshine lift the dish and pair perfectly with savory elements.
- Teriyaki Sauce: The backbone of flavor! Buy your favorite or use homemade, and don’t be shy with extra drizzling.
- Green Onions: Sliced thin for sharpness and fresh color, both in the filling and as a garnish.
- Garlic: That quick sauté is everything for bold, mouthwatering aroma and depth.
- Shredded Mozzarella or Monterey Jack Cheese: Melts beautifully for that signature gooey, golden topping.
- Salt and Pepper: Season to taste—highlight all those lovely ingredients and balance the sweetness.
- Sesame Seeds and Extra Green Onions (Garnish): Crunchy, nutty, and impossibly pretty on top.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers and Preheat
Start by preheating your oven to 375°F, ensuring it’s ready for bubbling, golden stuffed peppers. Wash and halve the peppers, removing seeds and membranes, then stand them upright in a lightly greased baking dish. Picking different colored peppers adds instant cheer to your plate.
Step 2: Sauté Fragrant Garlic
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for just 30 seconds. You’ll love the way your kitchen starts to smell—like dinner is already promising to be extra special!
Step 3: Make the Tropical Filling
Add the cooked chicken, jasmine or white rice, drained pineapple tidbits, teriyaki sauce, and most of the sliced green onions to the skillet. Season with salt and pepper, then stir everything together. Let it all warm through for 2–3 minutes so the chicken soaks up the sweet and savory flavors, and the rice becomes infused with that glossy teriyaki goodness.
Step 4: Stuff the Peppers
Generously spoon the teriyaki-pineapple-chicken-rice mixture into each bell pepper shell, packing it right to the top for maximum filling in every bite. The colorful specks of pineapple and green onion make each pepper look deliciously festive.
Step 5: Get Cheesy and Bake
Sprinkle shredded mozzarella or Monterey Jack cheese over each stuffed pepper. Cover the baking dish loosely with foil to create a steamy haven, and bake for 30 minutes. Then, uncover and return to the oven for another 5–10 minutes—just until the cheese is melted, bubbly, and kissed with golden spots.
Step 6: Finish with Flair
As soon as the Teriyaki Pineapple Chicken & Rice Stuffed Peppers come out of the oven, drizzle them with a bit more teriyaki sauce. Finish with a sprinkle of sesame seeds and those fresh, snappy green onions for the perfect finishing touch.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
Let your peppers shine with a shower of sesame seeds and extra green onions. For a little more pizzazz, add a handful of fresh cilantro, a squeeze of lime, or a dash of chili flakes—these bring added color and a burst of the unexpected!
Side Dishes
These stuffed peppers are a showstopper on their own, but if you want to round out the meal, serve with a crisp side salad—think baby greens or Asian-inspired slaw—or some roasted edamame for crunch. Steamed broccoli or snap peas are fantastic for a colorful, wholesome side.
Creative Ways to Present
For a fun dinner party, slice the finished Teriyaki Pineapple Chicken & Rice Stuffed Peppers into rings for an appetizer platter, or serve on a bed of fresh spinach for a restaurant-worthy twist. You could even hollow out mini peppers for adorable, two-bite party snacks!
Make Ahead and Storage
Storing Leftovers
Have extras? Lucky you! Let the stuffed peppers cool, then transfer to an airtight container in the fridge. They keep beautifully for up to three days, and honestly, the flavors just get better with time.
Freezing
Looking to prep ahead? Assemble the Teriyaki Pineapple Chicken & Rice Stuffed Peppers and skip baking—wrap them snugly in foil or store in freezer-safe containers. When you’re ready, thaw overnight in the fridge and bake as directed for an almost-instant dinner win.
Reheating
For the best texture, reheat stuffed peppers in a covered baking dish at 350°F until warmed through (about 20 minutes). In a hurry? Microwave on medium, covered, in short bursts to avoid drying out. Always add a fresh drizzle of teriyaki and a sprinkle of garnish to revive that just-baked magic!
FAQs
Can I make these without chicken for a vegetarian version?
Absolutely! Swap out the chicken for firm tofu cubes or cooked chickpeas. You’ll still get that satisfying texture and all the craveable teriyaki-pineapple flavor.
Which peppers work best for this recipe?
Whatever looks freshest! Red, yellow, and orange bell peppers tend to be sweeter and vibrant, but even green brings a welcome bitterness that balances the filling beautifully.
Is it possible to use brown rice or quinoa instead of white rice?
Yes, feel free to substitute brown rice or even cooked quinoa for an extra boost of fiber and nuttiness. The filling is super flexible, so make it yours!
Can I make Teriyaki Pineapple Chicken & Rice Stuffed Peppers ahead of time?
Definitely! Assemble the stuffed peppers up to a day in advance and refrigerate—just pop them in the oven when you’re ready, adding a few extra minutes to the bake time if cold.
How do I keep the peppers from becoming soggy?
Be sure to drain the pineapple well, don’t overdo the sauce inside the peppers before baking, and keep an eye on bake time—just until peppers are tender yet still hold their shape.
Final Thoughts
If you’re looking for a vibrant, crowd-pleasing dinner that always puts smiles at the table, Teriyaki Pineapple Chicken & Rice Stuffed Peppers just might become your new obsession. The tropically inspired flavors and gooey cheese make this dish pure comfort, easily customized, and guaranteed to win over even picky eaters. Give them a try—and get ready for seconds!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious Asian-inspired twist on a classic dish. Savory teriyaki chicken mixed with sweet pineapple and jasmine rice, all stuffed inside colorful bell peppers and baked to perfection.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color, tops cut off and seeds removed)
Chicken and Rice Filling:
- 1 tablespoon olive oil
- 1 pound cooked chicken breast (shredded or diced)
- 1 cup cooked jasmine or white rice
- 1 cup pineapple tidbits (drained)
- 3/4 cup teriyaki sauce (plus more for drizzling)
- 2 green onions (sliced)
- 1 clove garlic (minced)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper to taste
Garnish:
- Sesame seeds and extra green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a baking dish and arrange the hollowed-out bell peppers upright.
- Cook Chicken and Rice: In a large skillet, heat olive oil and sauté garlic. Add chicken, rice, pineapple, teriyaki sauce, and green onions. Season with salt and pepper. Cook until warmed through.
- Stuff Peppers: Spoon the filling into each pepper, top with cheese.
- Bake: Cover with foil, bake for 30 minutes. Uncover and bake an additional 5–10 minutes until cheese is melted and bubbly.
- Finish and Serve: Drizzle with more teriyaki sauce, garnish with sesame seeds and green onions before serving.
Notes
- Use brown rice or quinoa for a whole grain option.
- These can be made ahead and refrigerated before baking.
- For a vegetarian version, substitute tofu or chickpeas for the chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 410
- Sugar: 13g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
