I love this Teriyaki Pineapple Chicken and Rice Stuffed Peppers because it is bright, warm, and easy to make on a busy night. I use simple pantry items and it feeds the whole family without fuss; you can also find the full stuffed peppers recipe on my site for step by step notes.
What You’ll Need
- 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)
My Trusted Kitchen Tools
I keep this dish simple. I use a sharp chef knife, a cutting board, a medium skillet, a spoon for mixing, and a baking dish that fits four peppers. A spatula helps when filling peppers. A fork works fine to shred cooked chicken.
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- Cut tops off peppers and remove seeds.
- Blanch peppers for 5–6 minutes if you want softer shells.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 1–2 minutes until fragrant.
- Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper.
- Cook the mix for 5–6 minutes until heated and saucy.
- Stir in the rice and mix well.
- Fill each pepper with the chicken and rice mix, pressing down gently.
- Drizzle tops with olive oil and place peppers in a baking dish.
- Cover the dish with foil and bake for 25–30 minutes.
- Uncover for the last 5 minutes for a firmer top.
- Sprinkle cheese on top during the final 5 minutes if using.
- Let cool slightly before serving and garnish if you like.
Making It Your Own (Swaps & Ideas)
Swap the chicken for cooked turkey or tofu to change the protein. Try brown rice, quinoa, or cauliflower rice for a grain swap. For more pineapple ideas and flavor notes see my pineapple chicken and rice guide.
How We Love to Serve It
We like these peppers with a crisp green salad and a squeeze of lime. Leftovers pair well with steamed greens or a simple coleslaw. For another easy weeknight plate that goes well with these flavors, try my sheet pan chicken and sweet potatoes.
A Few Tips For Success
Do not overstuff the peppers or they may tip in the oven. Toast the rice first if it feels wet. Taste the filling before you bake and adjust salt or teriyaki to your liking. Use a spoon to press the mix down so each pepper holds a full scoop.
Saving Some For Later
Cool the peppers fully, then wrap each pepper in foil and store in an airtight container in the fridge for up to 3 days. To freeze, place cooled peppers on a tray, freeze until solid, then bag them for up to 3 months. Reheat covered at 350°F until hot through.
From My Kitchen to Yours
I hope you and your family enjoy these stuffed peppers. They are a quick way to bring sweet and savory flavors to the table with little fuss.
Your Questions, Answered
Can I make Teriyaki Pineapple Chicken and Rice Stuffed Peppers ahead of time?
Yes. You can fill the peppers and keep them covered in the fridge for a day before baking. Bake straight from chilled, adding a few extra minutes if needed.
Can I use frozen pineapple in Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
Yes. Thaw and drain frozen pineapple well so the filling does not get too wet. Fresh or canned drained pineapple both work fine.
How do I reheat Teriyaki Pineapple Chicken and Rice Stuffed Peppers without drying them out?
Cover peppers with foil and warm in a 325°F oven until heated through. You can add a few drops of water in the dish before covering to keep them moist.
Print
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A sweet and savory meal perfect for busy nights, featuring tender chicken, rice, and pineapple stuffed into bell 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)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut tops off peppers and remove seeds.
- Blanch peppers for 5–6 minutes if you want softer shells.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 1–2 minutes until fragrant.
- Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated and saucy.
- Stir in the rice and mix well.
- Fill each pepper with the chicken and rice mix, pressing down gently.
- Drizzle tops with olive oil and place peppers in a baking dish.
- Cover the dish with foil and bake for 25–30 minutes.
- Uncover for the last 5 minutes for a firmer top. Sprinkle cheese on top during the final 5 minutes if using.
- Let cool slightly before serving and garnish if you like.
Notes
Do not overstuff the peppers to avoid tipping in the oven. Feel free to swap the chicken for turkey or tofu, and rice for quinoa or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, family meal