Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Bright, flavorful, and easy to make, these Teriyaki Pineapple Chicken and Rice Stuffed Peppers are the perfect weeknight dinner. Sweet pineapple, savory chicken, and tender rice fill colorful bell peppers, then bake to a delicious, sticky glaze. Full of flavor, protein, and vibrant colors, this dish is both healthy and visually stunning, a recipe your family and friends will love.

Why You’ll Love This Recipe

• Sweet and savory: Teriyaki sauce and pineapple bring a tropical flavor.
• Protein-packed: Chicken and rice make it a full, satisfying meal.
• Meal prep friendly: Prepare in advance and bake when ready.
• Colorful and kid-friendly: Vibrant peppers make it fun and appealing.
• Easy cleanup: All ingredients cook in the peppers for minimal dishes.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cooked rice
• 1 lb (450 g) boneless, skinless chicken breast, diced
• 1 cup fresh or canned pineapple chunks
• 1/2 cup teriyaki sauce
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Optional garnish: green onions, sesame seeds

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add diced chicken and cook until lightly browned.
3. Season chicken with garlic powder, onion powder, salt, and pepper.
4. Stir in pineapple chunks and 1/4 cup of teriyaki sauce. Cook 2–3 minutes until combined.
5. In a large bowl, combine the cooked rice and chicken–pineapple mixture.
6. Stuff each bell pepper with the rice and chicken mixture, pressing gently to fill.
7. Place stuffed peppers upright in a baking dish. Drizzle remaining 1/4 cup teriyaki sauce over the tops.
8. Sprinkle shredded mozzarella cheese on each pepper.
9. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.
10. Garnish with green onions or sesame seeds before serving.

Tips & Variations

• Vegetarian option: Replace chicken with firm tofu or chickpeas.
• Rice alternatives: Try quinoa, cauliflower rice, or brown rice.
• Extra flavor: Add a dash of ginger or chili flakes for a spicy kick.
• Cheese variations: Use cheddar, provolone, or a vegan cheese alternative.
• Make-ahead: Assemble peppers in advance, refrigerate, and bake when needed.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Microwave for 2–3 minutes or bake at 350°F (175°C) until heated through.

Serving & Pairing Ideas

• Serve with a side of steamed vegetables or green salad.
• Pair with ginger–soy dipping sauce for extra flavor.
• Top with sliced avocado or cilantro for a fresh finish.

Frequently Asked Questions

Can I use frozen chicken?

Yes, just thaw before cooking. Cut into small pieces to ensure even cooking.

Can I make these peppers spicy?

Absolutely! Add chili flakes, sriracha, or diced jalapeños to the filling mixture.

Can I prep these ahead of time?

Yes, assemble and store in the refrigerator for up to 24 hours. Bake when ready to serve.

Can I use a different sauce?

Yes, teriyaki is suggested, but sweet chili sauce, hoisin, or even a soy-ginger glaze works well.

Ready to Make It?

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a tropical, flavor-packed weeknight dinner. Sweet pineapple, tender chicken, and fluffy rice fill vibrant bell peppers for a colorful and satisfying meal. Save this recipe and try it tonight for a simple, wholesome, and delicious dinner your family will love.

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