Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 4 large bell peppers; 1 lb (450 g) boneless, skinless chicken breast, diced; 2 cups cooked white or brown rice; 1 cup pineapple chunks (fresh or canned, drained); 1/2 cup teriyaki sauce; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 green onions, sliced; 1 tablespoon sesame seeds (optional)

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I love making Teriyaki Pineapple Chicken and Rice Stuffed Peppers when I want something colorful, filling, and packed with sweet-and-savory flavor. This dish brings together tender chicken, juicy pineapple, fluffy rice, and vibrant bell peppers in one complete meal that feels comforting but still fresh.

Why You’ll Love This Recipe

I like this recipe because it’s a full meal baked into individual portions, which makes serving and cleanup easy. The teriyaki sauce adds a rich, savory sweetness that pairs perfectly with the pineapple, and the bell peppers soften just enough in the oven while still holding their shape. I also enjoy how customizable it is, depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bell peppers
boneless, skinless chicken breast
cooked white or brown rice
pineapple chunks
teriyaki sauce
garlic
green onions
olive oil
salt
black pepper
sesame seeds (optional)

Directions

I start by preheating the oven to 375°F (190°C). I cut the tops off the bell peppers, remove the seeds, and set them upright in a baking dish.

I heat olive oil in a skillet over medium heat and cook the diced chicken until it’s no longer pink. I add the garlic and cook briefly until fragrant. I then stir in the cooked rice, pineapple chunks, and teriyaki sauce, seasoning lightly with salt and pepper.

I spoon the mixture evenly into the prepared bell peppers, pressing gently so they’re well filled. I cover the dish with foil and bake for about 25 minutes. After that, I remove the foil and bake for another 10 minutes until the peppers are tender. I finish by sprinkling green onions and sesame seeds on top before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

Variations

I sometimes swap the chicken for ground turkey or cooked shrimp when I want a different protein. For extra veggies, I like adding diced zucchini or carrots to the filling. When I want a little heat, I mix in crushed red pepper flakes or a splash of sriracha.

storage/reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through or microwave them in short intervals until hot.

FAQs

Can I make these stuffed peppers ahead of time?

I often prepare the filling and stuff the peppers a day ahead, then keep them covered in the fridge until I’m ready to bake.

What type of rice works best?

I usually use white or brown rice, but I’ve also had good results with jasmine rice or leftover fried rice.

Can I freeze stuffed peppers?

I can freeze them after baking and cooling completely. I wrap them tightly and freeze for up to 2 months, then thaw overnight before reheating.

Do the peppers get soft enough?

I find that baking them covered first helps the peppers become tender without falling apart.

Can I make this dish gluten-free?

I simply use a gluten-free teriyaki sauce, and the rest of the ingredients work perfectly.

Conclusion

I keep coming back to Teriyaki Pineapple Chicken and Rice Stuffed Peppers because they’re flavorful, satisfying, and easy to adapt. Every time I make them, they feel like a fun twist on a classic stuffed pepper while still being comforting and familiar.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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Colorful bell peppers stuffed with tender teriyaki chicken, sweet pineapple, and fluffy rice, baked until tender for a complete sweet-and-savory meal.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired
Diet: Gluten Free

Ingredients

4 large bell peppers
1 lb (450 g) boneless, skinless chicken breast, diced
2 cups cooked white or brown rice
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup teriyaki sauce
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions, sliced
1 tablespoon sesame seeds (optional)

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Instructions

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, and arrange them upright in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink.
Add minced garlic and cook for about 30 seconds until fragrant.
Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Season lightly with salt and black pepper.
Spoon the mixture evenly into the prepared bell peppers, pressing gently to fill.
Cover the baking dish with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until peppers are tender.
Garnish with sliced green onions and sesame seeds before serving.