Teriyaki Pineapple Chicken Stuffed Peppers Recipe

If you’re craving a meal that bursts with flavor and just feels like a big, warm hug, you’ve got to try this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. It’s a sweet and savory combo that’s ridiculously tasty and easy enough for a weeknight dinner, yet special enough to wow your guests. Trust me, once you make these colorful stuffed peppers, you’ll want to make them again and again. Let’s get cooking!

this …

Ingredients & Why They Work

I love how the ingredients in this Teriyaki Pineapple Chicken Stuffed Peppers Recipe come together effortlessly. Each element plays a role—from juicy chicken and sweet pineapple to the hearty rice that fills you up just right. Here’s why each ingredient makes the dish shine, plus some handy tips for grabbing the best stuff when you shop.

• Boneless skinless chicken breasts: These shred beautifully and soak up the teriyaki flavor wonderfully. Leftover cooked chicken works perfectly here, too.
• Cooked rice: White or brown rice provides a tender, fluffy base that balances pineapple sweetness. I sometimes swap with quinoa for a nutty twist.
• Diced pineapple: Fresh is best for brightness, but canned drained pineapple works well in a pinch—just watch the extra syrup!
• Teriyaki sauce: The star of the show, it adds savory, salty, and sweet layers. Opt for one with low sodium to control salt levels.
• Olive oil: Used to sauté garlic and drizzle on peppers, giving a nice richness and helping flavors meld.
• Garlic: Adds that aromatic punch early in the cooking process—don’t skip it!
• Ground ginger: Brings a subtle, warm zing that pairs perfectly with teriyaki and pineapple.
• Red pepper flakes (optional): If you like a touch of heat, these bring just enough kick without overpowering the flavors.
• Bell peppers: Choose colorful large ones—they not only look beautiful but hold your tasty filling well.
• Shredded mozzarella or cheddar cheese (optional): Adds a melty, gooey finish if you’re feeling indulgent.

Tweak to Your Taste

One of the things I adore about this Teriyaki Pineapple Chicken Stuffed Peppers Recipe is how easy it is to make yours. I often play around with it based on what’s in my fridge or what my family’s craving. Don’t be shy about mixing it up—it’s all about what makes you happy.

• Vegetarian variation: I’ve made these stuffed peppers swapping chicken for black beans or crumbled tofu—it works great and keeps things hearty!
• Spice it up: Feel free to dial up red pepper flakes or add a dash of sriracha when sautéing if you want more heat.
• Grain swap: Quinoa or cauliflower rice make wonderful low-carb or gluten-free alternatives that still get the job done nicely.
• Cheese tweak: Sometimes I top with pepper jack or even a sprinkle of Parmesan for a different cheesy twist.

Step-by-Step: How I Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Step 1: Get Your Peppers Prepped

First things first—preheat your oven to 375°F (190°C). Then slice the tops off your bell peppers and scoop out all the seeds and membranes. I like to give them a quick 5-6 minute blanch in boiling water to soften them up a bit before stuffing, especially if you’re short on baking time. This also helps avoid crunchy bites later. Once done, set them upright in your baking dish, ready for their delicious filling.

Step 2: Cook the Chicken & Rice Filling

Heat a tablespoon of olive oil in a skillet over medium heat. Toss in the minced garlic and sauté it until fragrant—about 1-2 minutes. Then add your shredded chicken along with teriyaki sauce, diced pineapple, ginger, red pepper flakes (if using), plus some salt and pepper. Cook everything together for 5-6 minutes so the flavors meld beautifully. Finally, stir in the cooked rice and mix to combine. By this point, your kitchen smells amazing—trust me!

Step 3: Stuff Those Peppers & Ready to Bake

Time to fill! Spoon the chicken and rice mixture into each pepper cavity, gently pressing down as you go so each bite is packed with flavor. I like to drizzle a little olive oil on top of each pepper to keep them from drying out during baking. Cover the whole baking dish tightly with foil.

Step 4: Bake & Add Cheese (If You Like)

Pop the covered dish into the oven for 25-30 minutes. If you’re craving a crispy top, uncover the dish for the last 5 minutes. Here’s when I sprinkle shredded mozzarella or cheddar cheese on top to melt into a bubbly, golden finish. It’s optional but oh-so-good when you’re feeling decadent.

Step 5: Serve & Enjoy!

Let the stuffed peppers cool for a few minutes before serving—hot fillings can surprise you! I like to garnish with extra pineapple chunks or chopped green onions to add freshness and a pop of color. Now dig in and prepare for compliments.

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Garnishes

I love topping these stuffed peppers with sliced green onions for a fresh crunch and pop of color. Sometimes I add a sprinkle of toasted sesame seeds to amp up the Asian-inspired vibe, and a few extra pineapple chunks on the side add that burst of sweetness that really elevates the dish.

Side Dishes

These peppers are fantastic alongside a simple mixed green salad or steamed broccoli to keep things light and fresh. If you want a heartier meal, garlic butter roasted potatoes or roasted asparagus complement the sweetness and add texture contrast.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this Teriyaki Pineapple Chicken Stuffed Peppers Recipe nestled on a bed of sesame spinach or even cut in half for easy sharing. You can also arrange several peppers on a large platter, garnished with fresh herbs and edible flowers, which instantly makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

After enjoying the fresh batch, I like to store any leftover stuffed peppers in an airtight container in the fridge. They keep well for up to 3 days, making for a convenient lunch or quick dinner the next day.

Freezing

If you want to prep ahead, these peppers freeze beautifully. I recommend baking them first, then cooling completely before wrapping tightly in foil or plastic wrap and freezing for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the peppers in a 350°F (175°C) oven for about 15-20 minutes until warmed through. This helps preserve their texture better than microwave reheating, which can sometimes make the peppers soggy.

FAQs

Final Thoughts

I have to say, this Teriyaki Pineapple Chicken Stuffed Peppers Recipe quickly became a go-to in my kitchen—it’s just so satisfying to bite into the combination of tender chicken, sweet pineapple, and that savory teriyaki glaze all wrapped in a perfectly roasted pepper. Whether you’re cooking for yourself, your family, or a crowd, it’s a recipe I genuinely love to share because it’s as reliable as it is delicious. Give it a shot and I bet it’ll find a spot on your favorites list too!

Print