Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

Update : February 1, 2026

Teriyaki chicken and pineapple stuffed peppers on a plate

Why Make This Recipe

Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful blend of sweet and savory flavors. This recipe is not only delicious but also packed with nutrients. Stuffed peppers provide a fun and colorful way to serve a healthy meal, making it perfect for family dinners or gatherings. Plus, it’s easy to make, which is a bonus for busy weeknights!

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Ingredients:

2 large boneless, skinless chicken breasts (shredded)
1 cup cooked rice (white or brown)
1/2 cup diced pineapple (fresh or canned, drained)
1/4 cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil (for drizzling)
1/4 cup shredded mozzarella or cheddar cheese (optional)

Directions:

Preheat the oven to 375°F (190°C).
Cut the tops off the peppers and remove the seeds. Optionally, you can blanch the peppers in boiling water for 5–6 minutes. Place them in a baking dish.
Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5–6 minutes until everything is well combined.
Stir in the cooked rice and mix well with the chicken mixture.
Fill each bell pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle the tops with olive oil.
Cover the baking dish with foil and bake for 25–30 minutes. For crispier tops, uncover the dish for the last 5 minutes of baking.
If using cheese, sprinkle it on top during the last 5 minutes and let it melt.
Allow to cool slightly before serving. You can garnish with extra pineapple or sliced green onions for a fresh touch!

How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve the stuffed peppers warm, right out of the oven. They can be a meal on their own or served alongside a fresh salad for added nutrition. Drizzle a little extra teriyaki sauce on top for an added flavor boost!

How to Store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

If you have leftovers, let the stuffed peppers cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just make sure to wrap them tightly in plastic wrap or aluminum foil and then place them in a freezer-safe container. They will keep well for about 2-3 months.

Tips to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Use leftovers: This recipe is a great way to use leftover chicken or rice.
Adjust spice: If you prefer a milder dish, skip the red pepper flakes or reduce the amount.
Sweetness: You can add more pineapple if you like it sweeter or use a sweeter teriyaki sauce.

Variation

You can easily customize this recipe by using different proteins such as tofu, shrimp, or ground turkey. You may also swap out the rice for quinoa or cauliflower rice for a healthier twist.

FAQs

1. Can I use different types of peppers?
Yes! You can use any color of bell pepper you prefer. Each one brings its unique flavor, but all will work well in this recipe.

2. How do I know when the peppers are done?
The peppers are done when they are tender and the filling is hot throughout. If you check the internal temperature, it should reach 165°F (74°C).

3. Can I prepare these ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them and store them in the refrigerator. Bake them when you’re ready to serve!