Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a colorful, satisfying meal. This easy recipe layers tender chicken, juicy pineapple, and fragrant rice inside roasted bell peppers for a delightful dinner option the whole family will enjoy.

The image shows yellow bell peppers cut in half and filled with three layers: the bottom layer is light brown cooked rice, the middle layer has grilled chicken pieces with a charred, dark brown coating, and the top layer has bright yellow grilled pineapple chunks. The peppers are arranged closely in a white tray on a white marbled surface. The dish is sprinkled with small green chopped herbs on top of the pineapple, adding a fresh color contrast. The textures appear soft and juicy, with a slight glossy shine from the grilling. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften. Place the peppers upright in a baking dish.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
Step 3: Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5–6 minutes, stirring occasionally to combine all flavors.
Step 4: Stir in the cooked rice and mix well to ensure even distribution. Remove the filling from heat.
Step 5: Spoon the chicken and rice mixture into each bell pepper, pressing gently to fill them completely. Drizzle olive oil over the tops. Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of baking. If using cheese, sprinkle it on top during these final 5 minutes to melt.
Step 6: Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple pieces or chopped green onions, if desired.

Tips & Variations

For added texture, mix in chopped green onions or toasted sesame seeds to the filling before stuffing.
Use brown rice for a nuttier flavor and extra fiber.
To make this recipe vegetarian, substitute the chicken for diced firm tofu or cooked chickpeas.
If you prefer less sweetness, reduce the pineapple amount or drain canned pineapple well to avoid excess juice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. For best texture, avoid reheating in foil to keep the peppers from becoming soggy.

How to Serve

The image shows six yellow bell peppers cut in half and hollowed out, placed close together in a black baking tray on a white marbled surface. Each pepper half is filled with a layer of brown cooked rice inside the hollow, topped with golden-brown grilled pineapple chunks that have a slight charred texture. The dish is garnished with small pieces of green chopped scallions and sprinkled with white sesame seeds, adding extra color and texture. The glossy pepper skins contrast with the soft rice and caramelized pineapples, creating a vibrant, layered visual. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers a few hours before baking and keep them covered in the refrigerator. Bake just before serving for the freshest results.

Can I use frozen pineapple instead of fresh or canned?

Frozen pineapple works well; just thaw and drain any excess liquid before adding it to the filling to prevent sogginess.