Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are pure weeknight magic—juicy yellow bell peppers packed with a savory-sweet, umami-rich combination of tender ground chicken, chewy rice, tangy pineapple, and bright vegetables, all tied together by glossy teriyaki sauce. This colorful dish transforms everyday ingredients into a vibrant, healthy, and truly satisfying dinner that everyone at the table will anticipate. Bursting with flavor and color, it’s a recipe that feels both cozy and a little bit special—a total crowd-pleaser you’ll find yourself craving on repeat.

Ingredients You’ll Need

The beauty of Teriyaki Pineapple Chicken & Rice Stuffed Peppers lies in its simplicity—each ingredient plays a key role in delivering that irresistible balance of sweet, savory, and fresh. Don’t skip a thing, and you’ll taste the harmony in every bite!

• Yellow bell peppers: Their natural sweetness and sturdy sides make the perfect edible “bowl” and add gorgeous color.
• Ground chicken: Lean, juicy, and quick-cooking; a fantastic protein to soak up the teriyaki sauce.
• Cooked rice: White or brown rice both work—this gives the filling its hearty base with just the right texture.
• Diced pineapple: Adds juicy tart-sweetness that brightens every bite and pairs perfectly with teriyaki.
• Shredded carrots: For color and crunch, plus a gentle sweetness that complements the pineapple.
• Teriyaki sauce: The flavor backbone—choose your favorite or make homemade if you’re feeling bold!
• Green onions: They bring a mild bite and fresh aroma to the whole dish and look pretty to boot.
• Sesame seeds: For a subtle nutty crunch and that classic finishing touch.
• Black pepper: A tiny bit rounds out the flavors and adds a touch of gentle heat.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Prep the Bell Peppers

Start by preheating your oven to 375°F (190°C), so everything is ready to go once you’re set up. Carefully slice the tops off your yellow bell peppers and gently shake out the seeds and membranes. These golden beauties will soon be the vessels for your incredibly tasty stuffing. Line them up in a baking dish so they’re ready for filling.

Step 2: Cook the Chicken and Teriyaki Sauce

Heat a large skillet over medium heat and add your ground chicken. Break it up with a spoon as it cooks, letting it get fully browned and cooked through (no pink left in sight!). Pour in the teriyaki sauce and let the mixture simmer together for a couple of minutes. This step is where all that saucy, savory goodness gets locked into the chicken.

Step 3: Mix the Filling

In a big mixing bowl, combine your cooked rice, diced pineapple, shredded carrots, and chopped green onions. Then, add the warm teriyaki chicken straight from the skillet. Stir everything together until every grain of rice gets a kiss of flavor and those pops of pineapple and carrot are evenly distributed.

Step 4: Stuff the Peppers

Now for the fun part—stuffing! Generously fill each of your prepared bell peppers with the pineapple chicken and rice mixture, pressing lightly with a spoon so they’re nice and full. You want every bite to have a perfect balance of flavors. Nestle the stuffed peppers upright in your baking dish, snuggled close so they stay upright.

Step 5: Bake to Perfection

Transfer the baking dish to your preheated oven. Bake for 25 to 30 minutes, until the peppers are fork-tender but still have a bit of structure. The aroma is your clue that everything inside has melded into supreme deliciousness.

Step 6: Add the Finishing Touches

Once they’re out of the oven, sprinkle a generous shower of sesame seeds over the tops of each stuffed pepper while they’re still hot. That instant glossy sheen and nutty crunch is what turns Teriyaki Pineapple Chicken & Rice Stuffed Peppers into edible art!

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Garnishes

Garnishing is the final sprinkle of love! Go classic with extra green onions and a few more sesame seeds, or add a handful of microgreens for something really eye-catching. If you adore a little peppery heat, a few drops of sriracha or a side of pickled ginger can make each bite pop.

Side Dishes

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are honestly a complete meal on their own, but if you’re feeling a little extra, serve them with a crisp Asian cucumber salad or simple miso soup. These sides cut through the richness and add a refreshing contrast for a well-rounded dinner.

Creative Ways to Present

For parties or family dinners, try slicing the stuffed peppers in half vertically for easy sharing. Another fun twist? Use multi-colored bell peppers for a rainbow tray—visually stunning and perfect for impressing guests. If you want to go the bento box route, tuck each stuffed bell pepper half into a lunch box with extra fruit and veggies for a happy midday meal.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a gift to your future self! Store cooled peppers in an airtight container in the fridge for up to 3 days. They hold their shape beautifully and the flavors deepen with time, making tomorrow’s lunch especially craveable.

Freezing

Yes, you can freeze these stuffed peppers! Once cooled, wrap each pepper tightly in plastic wrap or foil, then store in a freezer bag or container for up to 2 months. Thaw overnight in the fridge or reheat from frozen for a speedy, satisfying meal.

Reheating

To reheat, place the stuffed peppers in a covered baking dish and warm in a 350°F oven for about 20 minutes (if thawed) or microwave one at a time for 2-3 minutes until hot throughout. Add a fresh sprinkle of green onions and sesame seeds to revive that just-baked freshness.

FAQs

Can I use ground turkey or beef instead of chicken?

Definitely! Teriyaki Pineapple Chicken & Rice Stuffed Peppers are wonderfully flexible—swap in ground turkey or beef for chicken if you prefer or that’s what you have on hand. Just adjust cook time if needed and make sure your filling is well-seasoned.

Is there a vegetarian way to make this recipe?

Absolutely. Simply substitute the ground chicken with crumbled tofu, tempeh, or your favorite plant-based meat alternative. Add a dash of soy sauce for extra depth and keep everything else the same. The flavors hold up beautifully with a vegetarian twist!

What rice should I use for the filling?

Both white and brown rice work well—the choice is yours! Leftover rice is perfect because it stays fluffy and won’t turn mushy. If you have jasmine or basmati on hand, their delicate fragrance adds even more character to the dish.

Can I make Teriyaki Pineapple Chicken & Rice Stuffed Peppers ahead of time?

Yes! Assemble the stuffed peppers ahead of time and refrigerate them unbaked for up to one day. When you’re ready to serve, just pop them in the oven and bake as directed, adding a few extra minutes to account for the chill.

How do I keep the peppers from tipping in the baking dish?

If your peppers wobble, slice a thin piece from the bottom to create a level surface (just don’t cut through the whole way). Nestling them tightly together in the baking dish also helps keep them standing tall and steady as they bake.

Final Thoughts

If you’re looking to surprise your family or simply treat yourself to a fun, flavor-packed meal, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are unbeatable. Give them a try and see how quickly they become a new favorite—one bite, and you’ll be hooked!

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