When dinner needs to feel cheerful and nourishing, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are my go-to. They’re bright and saucy, a little tropical, and wonderfully satisfying. Imagine tender bell peppers filled to the brim with juicy chicken, fluffy rice, and pops of golden pineapple, all hugged by a glossy teriyaki glaze. The first slice releases steam and that sweet-savory aroma—exactly the kind of comforting moment I love sharing from my kitchen to yours.
Stuffed peppers are a classic, but this Asian-inspired twist makes them feel new. The sweet acidity of pineapple lifts the umami depth of teriyaki, while a sprinkle of cheese ties everything together into a cozy bake that still tastes light and fresh. Serve them for weeknights, prep a pan for lunches, or bring them to a family dinner—they look as gorgeous as they taste.
Why You’ll Love It
- Balanced flavors: Sweet pineapple + savory teriyaki + mellow, tender peppers.
- Weeknight simple: Minimal prep and hands-off baking time.
- Meal-prep win: Reheats beautifully for easy lunches.
- Family-friendly: Familiar ingredients with a fun, tropical twist.
- Flexible: Easy swaps for protein, grains, and cheese.
Time Needed
- Prep: 15 minutes
- Bake: 25–30 minutes (including pre-softening peppers)
- Total: 40–45 minutes
- Servings: 8 halves (4 peppers)
Ingredients
- 4 large bell peppers, halved, seeds removed
- 1 Tbsp olive oil
- 1 lb cooked chicken breast, shredded or diced
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup canned pineapple tidbits, well drained
- ½ cup teriyaki sauce (store-bought or homemade)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 cup shredded mozzarella (or cheese blend)
- 2 green onions, thinly sliced (garnish)
- Sesame seeds (garnish, optional)
Step-by-Step Instructions
- Preheat & prep peppers
Heat oven to 375°F (190°C). Arrange halved peppers cut-side up in a baking dish, drizzle with olive oil, and bake 10 minutes to soften slightly. - Mix the filling
In a large bowl, combine chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper. Taste and adjust seasoning—teriyaki brands vary in sweetness and salt. - Stuff & top
Spoon the filling into each pepper half, packing gently. Sprinkle evenly with shredded mozzarella. - Bake to bubbly
Return to the oven for 15–20 minutes, until the cheese is melted and the peppers are tender. For extra caramelization, broil 2–3 minutes at the end. - Garnish & serve
Let rest 5 minutes. Sprinkle with green onions and sesame seeds. Serve warm.
Variations to Try
- Low-Carb Swap: Use cauliflower rice and reduce teriyaki slightly; add a splash of soy or coconut aminos.
- Vegetarian: Replace chicken with chickpeas, black beans, or diced tofu.
- Spicy Kick: Stir in chili flakes or a drizzle of sriracha to the filling.
- Tropical Twist: Use coconut rice and finish with lime zest and cilantro.
Tips from Chef Emma
- Choose sturdy peppers that stand upright so the filling doesn’t spill.
- Drain pineapple well to keep the filling saucy, not watery.
- Taste the mixture before stuffing—balance sweetness with a squeeze of lime if needed.
- Meal-prep smart: Pre-bake peppers and mix filling up to 24 hours ahead; stuff and bake when ready.
Nutrition Info per Serving
(1 stuffed pepper half, estimated)
- Calories: 280
- Carbohydrates: 24g
- Sugars: 7g
- Fat: 12g
- Protein: 20g
- Sodium: 580mg
- Fiber: 2g
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Absolutely. Shred the meat and toss it right into the filling for an even faster prep.
Q: Which rice works best?
A: Any cooked rice you love—jasmine is fragrant, brown rice is hearty, and cauliflower rice keeps it light and low-carb.
Q: Can I freeze stuffed peppers?
A: Yes. Bake, cool, and wrap individually. Freeze up to 2 months. Reheat covered at 350°F until hot, then uncover to re-melt the cheese.
Q: How do I make it dairy-free?
A: Omit cheese or use a plant-based alternative; the peppers are still deliciously saucy and satisfying.
Q: What if my teriyaki is very sweet?
A: Balance with a splash of rice vinegar or lime juice, or add a pinch of chili flakes for heat.
Conclusion / Final Thoughts
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are sunshine in supper form—colorful, comforting, and brimming with flavor. They tick all the boxes: easy to make, great for prepping ahead, and friendly to swaps so you can use what you have. When you need a dinner that feels fresh and a little festive, this is the recipe to save and share. From my cozy kitchen to yours—enjoy every sweet-savory bite!
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 40-45 minutes
- Yield: 8 halves 1x
Description
Juicy chicken, fluffy rice, and sweet pineapple tossed in teriyaki, baked inside tender bell peppers, and topped with melty cheese. Family-friendly, weeknight-easy, and perfect for meal prep.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 Tbsp olive oil
- 1 lb cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheese blend
- 2 green onions, sliced (garnish)
- Sesame seeds (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Arrange pepper halves cut-side up in a baking dish, drizzle with olive oil, and bake 10 minutes.
- In a bowl, mix chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and pepper. Adjust seasoning to taste.
- Stuff peppers with filling and top with cheese.
- Bake 15–20 minutes until cheese is melted and peppers are tender. Broil 2–3 minutes for extra browning if desired.
- Rest 5 minutes. Garnish with green onions and sesame seeds. Serve warm.
Notes
Drain pineapple well to avoid watery filling. Use cauliflower rice for a low-carb option. Balance sweetness with a squeeze of lime or splash of rice vinegar. Great for meal prep—store up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, meal prep dinner, healthy chicken recipes, weeknight meals