Teriyaki Pineapple Chicken Peppers

Nothing signals a bright and satisfying dinner like these teriyaki pineapple chicken and rice stuffed peppers. This dish brings together many favorites from sweet pineapple to savory chicken all packed inside tender roasted peppers. It quickly became my answer for when I want something fun yet balanced that everyone at the table gets excited about.

The first time I made these I was hunting for a way to use up leftover chicken and some half-wilted bell peppers. Now my husband asks for them whenever we get a fresh pineapple in the house.

Ingredients

• Large bell peppers: Choose bright and firm ones as the base Each color offers something unique and they hold shape best when fresh
• Boneless skinless chicken breasts: Go for high quality or organic for the best texture Grab fresh chicken and dice small for even baking
• Cooked rice: Jasmine or brown rice both work The rice gives the filling a comforting structure and soaks up flavor
• Pineapple chunks: Fresh gives maximum juiciness but canned works in a pinch
• Teriyaki sauce: Use your favorite brand or homemade if you want to control sweetness and salt
• Olive oil: Helps brown the chicken and supports the vegetables Choose cold pressed if possible for flavor
• Small onion: Finely chopped for a sweeter flavor as it cooks
• Garlic cloves: Mincing ensures each bite gets extra savoriness
• Ginger: Minced fresh ginger provides warmth in the filling
• Shredded carrots: For a splash of color and subtle sweetness
• Green onions: Chopped and sprinkled for a final pop of color and freshness
• Sesame seeds: A classic garnish that adds texture

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees F or 190 degrees C Place hollowed peppers in a baking dish Drizzle with olive oil and add a pinch of salt and pepper This begins softening the peppers and prepares them for stuffing

Cook the Chicken:

Warm olive oil in a skillet over medium heat Add diced chicken and cook until no pink remains and lightly browned This ensures juicy pieces that will stay tender inside the peppers

Sauté the Aromatics:

In the same skillet add onion garlic and ginger Sauté for two to three minutes just until the kitchen smells fragrant Then add shredded carrots and cook until they start to soften about two minutes

Combine the Filling:

Return cooked chicken to skillet Add cooked rice pineapple chunks and teriyaki sauce Stir to coat all ingredients and warm everything through in the pan for a few minutes The pineapple releases juice that will lightly steam the rice and chicken

Stuff the Peppers:

Pack each pepper with as much filling as it safely holds It helps to press gently with the spoon to really fill every corner

Bake the Peppers:

Cover baking dish with foil and bake for twenty five minutes This step keeps the peppers moist Then remove foil and bake another ten to fifteen minutes until they are just fork tender and the filling is bubbling

Garnish and Serve:

Top each baked pepper with chopped green onion and sesame seeds for fresh flavor and a little crunch Serve while warm

Save

As a kid I loved sneaking a few pineapple chunks while I finished the filling Now I always save a little extra pineapple to snack on while the peppers bake Holidays at our house often include these peppers at the buffet because they are so colorful and crowd pleasing

Storage Tips

Stuffed peppers keep very well in the fridge for up to four days Store them in airtight containers and they reheat easily either in the oven at a low temperature or in the microwave If you want to freeze them let the peppers cool completely then wrap tightly before placing in a freezer bag They can be reheated from frozen but I prefer to let them thaw for the best texture

Ingredient Substitutions

If you only have cooked rotisserie chicken that works as long as you chop it up Small cooked shrimp or even tofu are a fun swap for the chicken Brown sesame seeds are just as tasty as white You can use whatever cooked rice you have on hand or even cooked farro for a nuttier result If you do not eat rice try cooked quinoa or cauliflower rice

Serving Suggestions

These peppers do well on their own or with a simple green salad For a heartier plate I love adding steamed edamame or a bowl of miso soup Sometimes I slice up extra green onions and serve with extra teriyaki sauce for dipping

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Cultural Context

Stuffed peppers show up in many cuisines around the world but these take their cue from Japanese American flavors which lean on teriyaki sauce and pineapple for a sweet and savory contrast It reminds me of quick weeknight meals you might catch in a bustling home kitchen where everyone wants something just a little different

Recipe FAQs

→ Can I use leftover rice for this dish?

Yes, using leftover rice works well and helps the stuffing hold together nicely. Any variety, such as jasmine or brown rice, can be used.

→ How can I make it vegetarian?

Swap the chicken for diced firm tofu or a plant-based alternative and follow the same cooking steps for a vegetarian version.

→ Can I prepare these peppers in advance?

Absolutely! Assemble the stuffed peppers ahead and refrigerate. Bake just before serving for the best flavor and texture.

→ What type of bell pepper is best to use?

Any color of bell pepper works well. Red, orange, and yellow peppers add a sweeter note, while green peppers offer a more earthy flavor.

→ Is fresh or canned pineapple better?

Either will work, but fresh pineapple adds extra juiciness and zing. Canned pineapple is convenient and tasty, too.

→ How do I prevent the peppers from tipping over while baking?

Nestle the peppers upright in a baking dish so they're stable, or trim a small amount off the bottoms to create a flat base.