If you’re looking for a dish that combines savory, sweet, and satisfying flavors in one vibrant package, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the answer. This recipe takes juicy chicken, fluffy rice, and tangy-sweet pineapple, all tossed in a rich teriyaki glaze, and stuffs them into colorful bell peppers for a meal that’s as visually appealing as it is delicious. Perfect for weeknight dinners, meal prep, or even entertaining guests, this dish is sure to become a family favorite.
Why You’ll Love These Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Before we begin, here’s why this recipe stands out:
- Flavor-Packed: The combination of teriyaki sauce, juicy pineapple, tender chicken, and fluffy rice creates a symphony of sweet, savory, and umami flavors.
- Healthy & Balanced: Packed with protein, fiber, and vitamins, this dish is both nutritious and satisfying.
- Customizable: Use your favorite type of rice, bell peppers, or even swap chicken for tofu for a vegetarian twist.
- Easy to Prepare: Simple ingredients and straightforward steps make this dish approachable for cooks of all skill levels.
- Family-Friendly: The sweet pineapple and colorful presentation make it appealing to both kids and adults.
Ready to embark on this flavorful journey? Let’s explore the ingredients and detailed instructions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s what you’ll need to create these mouthwatering Teriyaki Pineapple Chicken & Rice Stuffed Peppers:
For the Base:
- Bell Peppers: Large bell peppers (any color) serve as the edible “bowl” for this dish. Their vibrant colors add visual appeal.
- Cooked Chicken Breast: Shredded or diced, it provides a lean and protein-rich foundation.
- Cooked Rice: White or brown rice works perfectly, adding texture and substance to the filling.
- Pineapple Chunks: Fresh or canned pineapple adds a burst of sweetness and complements the teriyaki sauce beautifully.
- Teriyaki Sauce: The star of the dish, tying all the flavors together with its savory-sweet glaze.
- Optional Toppings: Sesame seeds, green onions, or chopped cilantro for garnish.
These simple yet high-quality ingredients come together to create a dish that’s both satisfying and indulgent. Now, let’s move on to the step-by-step instructions.
Step-by-Step Instructions
Follow these detailed steps to make the most delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers.
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright. If the peppers don’t stand on their own, slice a small portion off the bottom to create a flat surface.
Pro Tip: Line the baking dish with parchment paper for easier cleanup.
Step 2: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers thoroughly and pat them dry with a paper towel. Set them aside while you prepare the filling.
Pro Tip: Save the tops of the peppers to chop and use as a garnish later, if desired.
Step 3: Make the Filling
In a large mixing bowl, combine the cooked chicken, cooked rice, pineapple chunks, and teriyaki sauce. Stir gently until all the ingredients are evenly coated in the sauce. Taste and adjust seasoning if needed—add a pinch of salt, pepper, or extra teriyaki sauce to suit your preference.
Pro Tip: For an extra punch of flavor, stir in a teaspoon of grated ginger or minced garlic.
Step 4: Stuff the Peppers
Spoon the chicken and rice mixture into each prepared bell pepper, packing it tightly but not overfilling. Arrange the stuffed peppers upright in the baking dish.
Pro Tip: If there’s leftover filling, spread it around the base of the peppers in the baking dish for extra flavor.
Step 5: Bake the Peppers
Cover the baking dish loosely with aluminum foil to prevent the peppers from drying out. Bake in the preheated oven for 25–30 minutes, or until the peppers are tender but still hold their shape.
Pro Tip: Remove the foil during the last 5–10 minutes of baking to allow the tops to caramelize slightly.
Step 6: Add a Final Glaze
Once the peppers are tender, brush the tops with additional teriyaki sauce for a glossy finish. Return them to the oven for 2–3 minutes to set the glaze.
Pro Tip: For a sticky-sweet topping, mix a tablespoon of honey or brown sugar into the teriyaki sauce before brushing.
Step 7: Garnish and Serve
Remove the peppers from the oven and let them cool slightly before serving. Garnish with sesame seeds, chopped green onions, or cilantro for a pop of color and freshness.
Pro Tip: Serve with extra teriyaki sauce on the side for those who want an extra drizzle.
Serving Suggestions and Pairings
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers pair beautifully with a variety of sides to round out the meal:
- Vegetables: Steamed broccoli, sautéed snap peas, or a crisp cucumber salad complement the dish perfectly.
- Condiments: Offer sriracha or chili flakes for those who enjoy a spicy kick.
- Beverages: Pair with iced green tea, sparkling water with lime, or a light white wine for a refreshing contrast.
Serve these stuffed peppers as a main course for dinner parties, potlucks, or family meals. They’re also great for meal prep and can be reheated throughout the week.
Storage and Reheating Tips
Storage:
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 hours if serving soon.
- Refrigeration: Keep in the refrigerator for up to 4 days. Cover tightly to prevent the peppers from drying out.
- Freezing: Freeze individual peppers in airtight containers or freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
- To reheat individual portions, microwave for 2–3 minutes or until heated through. Sprinkle with a little water or teriyaki sauce to restore moisture.
- For the entire dish, reheat in the oven at 350°F (175°C) for 10–15 minutes, covered with foil.
Pro Tip: If freezing, store the peppers without the final glaze and brush with teriyaki sauce after reheating for optimal texture.
Frequently Asked Questions (FAQs)
Q: Can I use ground chicken or turkey instead of shredded chicken breast?
A: Absolutely! Cooked ground chicken or turkey works just as well and adds a different texture to the filling.
Q: What can I use instead of teriyaki sauce?
A: Substitute with hoisin sauce, soy sauce mixed with honey, or a homemade glaze of soy sauce, garlic, ginger, and brown sugar.
Q: Can I make this dish vegetarian?
A: Yes! Replace the chicken with tofu, tempeh, or chickpeas for a plant-based version.
Q: How do I prevent the peppers from becoming too soft?
A: Reduce the baking time slightly or use thicker-skinned peppers like red or yellow varieties.
Q: Can I use quinoa instead of rice?
A: Absolutely! Quinoa is a great substitute and adds a nutty flavor and extra protein.
Q: Can I prepare this dish ahead of time?
A: Yes! Assemble the stuffed peppers up to a day in advance, cover, and refrigerate until ready to bake. Add 5–10 minutes to the baking time.
Variations to Try
- Spicy Kick: Add red pepper flakes or a dash of sriracha to the filling for a fiery twist.
- Cheesy Finish: Top the peppers with shredded mozzarella or Monterey Jack cheese during the last 5 minutes of baking for a gooey finish.
- Mediterranean Twist: Swap teriyaki sauce for tzatziki, chicken for lamb, and add feta cheese and olives for a Mediterranean-inspired version.
- Gluten-Free Option: Use tamari or gluten-free teriyaki sauce and ensure all other ingredients are certified gluten-free.
- Veggie Boost: Add diced zucchini, mushrooms, or spinach to the filling for extra nutrition.
Final Thoughts
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are more than just a meal—they’re a celebration of bold flavors, vibrant colors, and wholesome ingredients. Whether you’re cooking for your family, hosting a gathering, or meal prepping for the week, this dish is sure to bring smiles and satisfaction.
By following the detailed instructions, storage tips, and customization ideas provided here, you’ll be able to create a dish that’s as beautiful as it is delicious. So, gather your ingredients, embrace the simplicity of this recipe, and treat yourself to a taste of homemade indulgence anytime you’d like. Enjoy every bite of these tropical-inspired stuffed peppers—you deserve it!
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb cooked chicken breast, shredded or diced
- 1 1/2 cups cooked white or brown rice
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce (plus extra for glazing)
- sesame seeds, green onions, or cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
- Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers thoroughly and pat them dry with a paper towel.
- In a large mixing bowl, combine the cooked chicken, cooked rice, pineapple chunks, and teriyaki sauce. Stir gently until all the ingredients are evenly coated in the sauce. Taste and adjust seasoning if needed.
- Spoon the chicken and rice mixture into each prepared bell pepper, packing it tightly but not overfilling. Arrange the stuffed peppers upright in the baking dish.
- Cover the baking dish loosely with aluminum foil to prevent the peppers from drying out. Bake in the preheated oven for 25–30 minutes, or until the peppers are tender but still hold their shape.
- Remove the foil during the last 5–10 minutes of baking to allow the tops to caramelize slightly. Brush the tops with additional teriyaki sauce for a glossy finish and return to the oven for 2–3 minutes.
- Remove the peppers from the oven and let them cool slightly before serving. Garnish with sesame seeds, chopped green onions, or cilantro for a pop of color and freshness.