Teriyaki Pineapple Chicken & Rice Stuffed Peppers

There’s something incredibly satisfying about a dish that’s as beautiful as it is delicious. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are exactly that—a vibrant, flavor-packed meal that combines tender chicken, sweet pineapple, and savory teriyaki sauce, all stuffed into colorful bell peppers. It’s the kind of dish that feels indulgent yet healthy, making it perfect for a weeknight dinner or a special occasion.

I first made these stuffed peppers on a busy weeknight when I wanted something quick yet impressive. The combination of teriyaki and pineapple was so good that my family requested it again the very next week. Since then, it’s become a regular in our dinner rotation.

What I love most about this recipe is its versatility. You can swap out ingredients based on what you have on hand, making it a great way to clean out the fridge. The sweet and savory flavors are perfectly balanced, and the colorful peppers make it a feast for the eyes. So, let’s dive into this tropical-inspired delight!

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a healthy, flavorful meal that’s perfect for any occasion. They feature tender chicken, sweet pineapple, and savory teriyaki sauce, all stuffed into colorful bell peppers.

What makes this dish special is its perfect balance of flavors. The teriyaki adds a savory depth, while the pineapple brings a sweet, tropical contrast. Together, they create a dish that’s both satisfying and refreshing.

Perfect for weeknights or special occasions, these stuffed peppers are a guaranteed crowd-pleaser. They’re easy to make, packed with nutrients, and absolutely delicious. Once you try them, you’ll want to make them again and again.

Exciting Story

Last summer, I hosted a tropical-themed dinner party and decided to make these Teriyaki Pineapple Chicken & Rice Stuffed Peppers as the main course. As soon as I brought them out, my guests were captivated by their vibrant colors and enticing aroma.

One of my friends, who’s a self-proclaimed picky eater, even said, “These are the best stuffed peppers I’ve ever had!” By the end of the night, the entire tray was gone, and I had multiple requests for the recipe. Now, they’re a must-have at every gathering. It’s not just a meal—it’s a memory maker.

Why These Teriyaki Pineapple Chicken & Rice Stuffed Peppers

This recipe is a game-changer for healthy meal lovers. Here’s why:

• Sweet and Savory: The perfect balance of teriyaki and pineapple flavors.
• Healthy and Nutritious: Packed with lean protein, whole grains, and fresh veggies.
• Colorful and Vibrant: A feast for the eyes and the taste buds.
• Perfect for Any Occasion: Great for weeknight dinners or special gatherings.

What You Need For Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb boneless, skinless chicken breasts, diced
• 1 cup cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned)
• ½ cup teriyaki sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ cup shredded carrots
• ¼ cup green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Set aside.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Add the shredded carrots and cook for another 2 minutes.
4. Combine Ingredients: Return the chicken to the skillet. Add the cooked rice, pineapple chunks, and teriyaki sauce. Stir to combine and cook for 2-3 minutes until heated through.
5. Stuff the Peppers: Spoon the chicken and rice mixture into the prepared bell peppers, pressing down gently to pack them full.
6. Bake the Peppers: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
7. Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve warm.

Tips For Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Use a mix of bell pepper colors for a visually appealing dish.
• Don’t overcook the peppers—they should be tender but still hold their shape.
• Let the peppers rest for 5 minutes after baking to allow the flavors to meld.

Substitutions and Variations

• Protein: Swap chicken for shrimp, tofu, or ground turkey.
• Rice: Use quinoa or cauliflower rice for a healthier option.
• Vegetables: Add zucchini, mushrooms, or bell peppers to the filling.
• Sauce: Use a spicy teriyaki sauce for an extra kick.

Make a Healthier Version

• Use low-sodium teriyaki sauce or make your own with reduced-sodium soy sauce.
• Substitute brown rice or quinoa for white rice.
• Add more veggies like spinach or broccoli.

Closing in Todd Wilbur’s Style

And there you have it—Teriyaki Pineapple Chicken & Rice Stuffed Peppers that are as healthy as they are delicious! Don’t forget to let us know how your peppers turn out, and consider checking out some of our other recipes for more wholesome inspiration

Frequently Asked Questions

1. Can I make these ahead of time?
   Yes! Assemble the peppers, cover, and refrigerate for up to 24 hours before baking.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
3. Can I freeze these peppers?
   Yes, but the texture of the peppers may change slightly.
4. What if I don’t have fresh pineapple?
   Use canned pineapple chunks (drained) or omit it entirely.
5. Can I make this vegetarian?
   Yes, use tofu or extra veggies instead of chicken.
6. What’s the best way to reheat these peppers?
   Reheat in the oven at 350°F (175°C) for 10-15 minutes.
7. Can I use a different type of rice?
   Absolutely! Brown rice, jasmine rice, or quinoa work well.
8. How do I prevent the peppers from falling apart?
   Don’t overcook them, and let them rest for 5 minutes after baking.
9. Can I add more spices?
   Yes, try adding a pinch of red pepper flakes or chili powder.
10. What can I serve with these peppers?
    A simple green salad or steamed veggies pairs perfectly.
11. Can I use frozen vegetables?
    Yes, just thaw and drain them well before using.
12. How do I make this dish spicier?
    Add a pinch of red pepper flakes or a dash of hot sauce.