Teriyaki Pineapple Chicken Stuffed Peppers are the perfect mix of sweet, savory, and comforting. With juicy chicken, tender rice, and bursts of pineapple baked inside colorful bell peppers, this recipe makes an easy dinner that feels both fun and satisfying.
Why You’ll Love This Recipe
These stuffed peppers are packed with bold teriyaki flavor, sweet pineapple, and hearty rice for a balanced meal in one dish. They are simple enough for busy weeknights, family-friendly, and easy to customize with your favorite pepper colors or rice options. The combination of saucy chicken and tender baked peppers makes every bite warm, flavorful, and filling.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked white rice
- 1 cup diced pineapple, fresh or canned and drained
- 1/4 cup chopped green onions
- Salt, to taste
- Black pepper, to taste
- Sesame seeds, optional for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the cubed chicken, season lightly with salt and pepper, and cook for 4 to 5 minutes until lightly golden and just cooked through.
- Reduce the heat to medium. Pour in the teriyaki sauce and pineapple juice, stirring well to coat the chicken.
- In a small bowl, mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the skillet and cook for 1 to 2 minutes until the sauce thickens and looks glossy.
- Remove the skillet from the heat. Stir in the cooked rice, diced pineapple, and half of the chopped green onions.
- Spoon the mixture evenly into the prepared peppers, pressing gently so each one is well filled. Top with the remaining green onions.
- Add about 1/4 cup water to the bottom of the baking dish. Cover loosely with foil.
- Bake for 25 to 30 minutes, or until the peppers are tender.
- Remove from the oven, uncover, and garnish with sesame seeds if desired.
- Serve these Teriyaki Pineapple Chicken Stuffed Peppers warm.
Tips & Tricks
Use red, yellow, or orange bell peppers for a sweeter flavor, or green peppers for a slightly earthier taste. Cook the rice ahead of time to save prep time. For extra texture, add a few chopped water chestnuts or shredded carrots to the filling. If you like a thicker filling, let the sauce reduce a little more before mixing in the rice. Brown rice or jasmine rice also works well in this recipe.
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, nut-free
Notes
You can swap white rice for brown rice or cooked quinoa for a slightly different texture. Fresh pineapple gives the filling a brighter flavor, but canned pineapple works well too. Serve with a crisp cucumber salad, steamed vegetables, or a light soup for a complete meal.
Nutrition
- Calories: Approximately 390 per serving
- Protein: 30g
- Carbs: 34g
- Fat: 12g
FAQ
Can I make these stuffed peppers ahead of time?
Yes. You can prepare and stuff the peppers a day in advance, cover them, and refrigerate until ready to bake.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs will give you a slightly richer and juicier filling.
What kind of rice works best?
Cooked white rice is classic, but jasmine rice, brown rice, or even leftover rice all work well.
Can I freeze Teriyaki Pineapple Chicken Stuffed Peppers?
Yes. Let them cool completely, then wrap and freeze in an airtight container for up to 2 months.
How do I keep the peppers from getting too firm?
Adding a little water to the baking dish and covering with foil helps steam the peppers so they soften nicely.
Can I make this recipe less sweet?
Yes. Use a low-sugar teriyaki sauce or reduce the pineapple slightly for a more savory balance.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.
Similar Recipes
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 large bell peppers tops cut off and seeds removed
- 1 cup cooked white rice
- 1 cup diced pineapple fresh or canned and drained
- 1/4 cup chopped green onions
- Salt to taste
- Black pepper to taste
- Sesame seeds optional for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the cubed chicken, season lightly with salt and pepper, and cook for 4 to 5 minutes until lightly golden and just cooked through.
- Reduce the heat to medium. Pour in the teriyaki sauce and pineapple juice, stirring well to coat the chicken.
- In a small bowl, mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the skillet and cook for 1 to 2 minutes until the sauce thickens and looks glossy.
- Remove the skillet from the heat. Stir in the cooked rice, diced pineapple, and half of the chopped green onions.
- Spoon the mixture evenly into the prepared peppers, pressing gently so each one is well filled. Top with the remaining green onions.
- Add about 1/4 cup water to the bottom of the baking dish. Cover loosely with foil.
- Bake for 25 to 30 minutes, or until the peppers are tender.
- Remove from the oven, uncover, and garnish with sesame seeds if desired.
- Serve these Teriyaki Pineapple Chicken Stuffed Peppers warm.
Notes
Conclusion
Teriyaki Pineapple Chicken Stuffed Peppers are a fresh and flavorful dinner that brings together sweet pineapple, savory chicken, and tender baked peppers in one easy dish. They look impressive, taste amazing, and come together with simple ingredients, making them a great recipe to keep on repeat.