These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a perfect weeknight meal, bringing a touch of sweet and savory sunshine to your dinner table. The tender chicken, juicy pineapple, and flavorful rice all tucked into a beautifully roasted bell pepper make for a dish that’s as delightful to look at as it is to eat.
My sister, Jennifer, has always been the adventurous one in the kitchen. I remember one summer afternoon we were trying to decide what to make for dinner, and she pulled a pineapple from the counter with a mischievous grin. She believed a little sweetness could brighten up any savory dish, a philosophy she applied to life, too. That day, she chopped it up and tossed it into our chicken stir-fry, and its sunny flavor was a revelation. This recipe always makes me think of her and her ability to add a joyful, unexpected twist to everything.
What Makes This Dish So Special
- Flavor Profile: A delightful balance of sweet pineapple and savory teriyaki sauce.
- Perfect for Meal Prep: The filling can be made ahead of time to save on prep during busy weeknights.
- Visually Appealing: The vibrant red peppers make for a beautiful presentation that’s great for guests.
- Customizable: Easily adaptable with different proteins or grains to suit your family’s tastes.
Gathering Your Ingredients
- 4 large red bell peppers, tops cut and seeds removed
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs, diced
- 1 cup cooked jasmine rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup diced red bell pepper
- 2 tablespoons chopped green onion (optional)
- 1/3 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- Fresh parsley or cilantro, for garnish
Bringing Our Peppers to Life, Step by Step
First, a Little Oven Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the hollowed bell peppers upright. I find it helps to slice a tiny bit off the bottom of the peppers if they’re wobbly, so they stand up straight and proud in the dish.
Next, We’ll Sizzle the Chicken
Heat olive oil in a large skillet over medium heat. Add the diced chicken, garlic powder, and soy sauce. Cook for 5–6 minutes until the chicken is browned and cooked through. Make sure not to crowd the pan so the chicken gets a lovely golden color on all sides.
Building That Beautiful Flavor
Add the diced red bell pepper and cook for another 2 minutes, then stir in the teriyaki sauce and sesame oil. The kitchen will start to smell absolutely wonderful at this point!
Tossing It All Together
Toss in the cooked rice and pineapple chunks. Stir everything together and cook for 2 more minutes so the flavors marry. I love this step, watching all the colors and textures come together in the pan.
Now for the Best Part
Spoon the teriyaki chicken mixture into each pepper, pressing down slightly to fill them generously. Don’t be shy here, a well-stuffed pepper is a happy pepper.
A Little Time to Bake
Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes to lightly roast the tops. Covering them first steams the peppers so they become tender, and uncovering them at the end gives them a beautiful finish.
The Final Flourish
Garnish with chopped green onion or parsley and serve warm. A little fresh green on top makes the dish feel complete and adds a pop of freshness.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per serving.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Kcal: 360 kcal | Servings: 4 stuffed peppers
Ways to Lighten Things Up
- Leaner Protein: For a lower-fat option, you can easily substitute the chicken thighs with boneless, skinless chicken breast.
- Whole Grains: Swap the jasmine rice for brown rice or quinoa to add extra fiber and nutrients to the dish.
- Homemade Teriyaki Sauce: Control the sugar and sodium content by whisking together your own sauce with low-sodium soy sauce, a touch of honey or maple syrup, fresh ginger, and garlic.
How We Love to Serve Them
- I love serving these peppers with a simple side salad tossed in a light ginger vinaigrette to complement the teriyaki flavors.
- For a heartier meal, a side of steamed green beans or roasted broccoli pairs beautifully and adds another serving of vegetables.
- A small drizzle of sriracha or a dollop of Greek yogurt on top can add a lovely creamy or spicy contrast.
A Little Wisdom from My Kitchen
- Undercooking the Peppers: No one likes a crunchy, raw stuffed pepper. Covering them with foil for the first part of baking is key to ensuring they become tender-crisp, not mushy.
- Watery Filling: If you’re using canned pineapple, be sure to drain it very well. Excess liquid can make the filling soggy and prevent the flavors from concentrating.
- Forgetting to Season the Chicken: Cooking the chicken with the soy sauce and garlic powder from the start infuses it with flavor, creating a much more delicious filling than if you were to add it all at the end.
Saving Some for Later
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave them, but the oven helps the peppers keep their texture.
From My Kitchen to Yours
Food is so much more than just a meal; it’s a way we share our love and create moments that last a lifetime. I hope this recipe brings a little bit of sunshine and joy to your family’s table, just as it does for mine. I encourage you to get creative, make it your own, and start building your very own delicious memories with the people you hold dear.
Just in Case You’re Wondering…
On Choosing Your Peppers…
Of course! While red bell peppers are the sweetest, orange or yellow peppers would also be delicious and offer a similar sweetness. Green bell peppers are less sweet and have a more earthy flavor, which would also work if that’s what you prefer.
About Making This Ahead of Time…
Absolutely. You can prepare the entire filling a day in advance and store it in the refrigerator. When you’re ready to eat, simply stuff the peppers and bake as directed. This makes it a fantastic option for a stress-free weeknight dinner.
If You’re Not Using Chicken…
Yes, this recipe is very versatile. Diced firm tofu or shrimp would be wonderful substitutes. If using shrimp, add them in the last few minutes of cooking the filling, as they cook very quickly. For a vegetarian option, you could also add black beans or chickpeas.
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 1 hour
- Yield: 4 stuffed peppers 1x
Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a perfect weeknight meal, bringing a touch of sweet and savory sunshine to your dinner table. The tender chicken, juicy pineapple, and flavorful rice all tucked into a beautifully roasted bell pepper make for a dish that’s as delightful to look at as it is to eat.
Ingredients
- 4 large red bell peppers, tops cut and seeds removed
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs, diced
- 1 cup cooked jasmine rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup diced red bell pepper
- 2 tablespoons chopped green onion (optional)
- 1/3 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish and arrange the hollowed bell peppers upright.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, garlic powder, and soy sauce. Cook 5–6 minutes until browned and cooked through.
- Add diced red bell pepper and cook 2 minutes. Stir in teriyaki sauce and sesame oil.
- Toss in cooked rice and pineapple chunks. Stir everything together and cook 2 more minutes.
- Spoon the teriyaki chicken mixture into each pepper, pressing down slightly to fill.
- Cover baking dish with foil and bake 25 minutes. Uncover and bake an additional 10 minutes.
- Garnish with chopped green onion or parsley and serve warm.
Notes
If using canned pineapple, drain very well to prevent soggy filling. For a lighter option, substitute chicken thighs with chicken breast. Filling can be made a day in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 9g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: teriyaki chicken, stuffed peppers, pineapple, rice, baked peppers, weeknight dinner