Dinner

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Bymia larkspur January 29, 2026January 29, 2026

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a colorful, comforting meal. This recipe is perfect for a family dinner or meal prep, offering a delicious twist on classic stuffed peppers with a tropical touch.

The dish shows six bright yellow bell peppers, each cut in half vertically and hollowed out, arranged closely in a black tray. Inside each pepper half is a bottom layer of cooked rice that looks fluffy with grains lightly mixed, topped with pieces of golden-brown grilled chicken that have a shiny, slightly charred texture. On top of the chicken are small, juicy pineapple chunks with caramelized edges, adding a yellow-glazed glossy look. The whole stuffed pepper halves are garnished with small, bright green chopped scallions scattered evenly. The setting is on a white marbled surface with soft kitchen background lighting, highlighting the warm colors of the dish. 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 the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly. Place the peppers upright in a baking dish.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring occasionally.
Step 3: Stir in the cooked rice until the mixture is well combined and heated through.
Step 4: Spoon the chicken and rice filling into each prepared pepper, pressing gently to pack the filling evenly. Drizzle the tops of the stuffed peppers with olive oil.
Step 5: 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.
Step 6: If using cheese, sprinkle it over the peppers in the last 5 minutes of cooking to let it melt and brown slightly.
Step 7: Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple or chopped green onions if you like.

Tips & Variations

Use brown rice for a nuttier flavor and extra fiber.
For added veggies, mix in diced bell peppers or green peas with the filling.
Substitute teriyaki sauce with soy sauce and a bit of honey for a homemade alternative.
Try adding chopped cashews or toasted sesame seeds on top for crunch.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze the stuffed peppers without cheese for up to 2 months; thaw before reheating.