Teriyaki Pineapple Chicken Peppers

Category: Dinner Ideas That Actually Work

Enjoy a vibrant combination of flavors with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Tender chicken is sautéed with onion, garlic, and ginger, then mixed with pineapple chunks, fluffy rice, and savory teriyaki sauce. This mixture is generously stuffed into colorful bell peppers and baked until perfectly tender. The dish is finished with crisp green onions and a sprinkle of sesame seeds, offering a delightful balance of sweet and savory in every bite. It’s a fantastic way to bring fusion cooking to your dinner table and makes for a complete meal all in one hearty serving.

Clare Recipes
Created By Lily Chen
Updated on Sat, 26 Jul 2025 13:11:53 GMT
Stuffed peppers with rice and chicken in a teriyaki sauce. Save
Stuffed peppers with rice and chicken in a teriyaki sauce. | lilicooks.com

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
A plate of stuffed peppers with rice and teriyaki sauce. Save
A plate of stuffed peppers with rice and teriyaki sauce. | lilicooks.com

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

A plate of stuffed peppers with rice and teriyaki sauce. Save
A plate of stuffed peppers with rice and teriyaki sauce. | lilicooks.com

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.

Teriyaki Pineapple Chicken Peppers

Colorful peppers stuffed with tender teriyaki chicken, pineapple, and fluffy rice for a vibrant, satisfying meal.

Preparation Time
30 min
Cooking Time
40 min
Overall Time
70 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Asian-fusion

Output: 4 Serves

Dietary Options: Dairy-Free

Ingredients

01 4 large bell peppers, tops cut off and seeds removed
02 1 lb boneless, skinless chicken breasts, diced
03 1 cup cooked rice (white, brown, or jasmine)
04 1 cup pineapple chunks (fresh or canned)
05 ½ cup teriyaki sauce (store-bought or homemade)
06 1 tbsp olive oil
07 1 small onion, finely chopped
08 2 garlic cloves, minced
09 1 tsp ginger, minced
10 ½ cup shredded carrots
11 ¼ cup green onions, chopped (for garnish)
12 1 tbsp sesame seeds (for garnish)

Steps

Step 01

Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Set aside.

Step 02

In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.

Step 03

In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Add the shredded carrots and cook for another 2 minutes.

Step 04

Return the chicken to the skillet. Add the cooked rice, pineapple chunks, and teriyaki sauce. Stir to combine and cook for 2-3 minutes until heated through.

Step 05

Spoon the chicken and rice mixture into the prepared bell peppers, pressing down gently to pack them full.

Step 06

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.

Step 07

Sprinkle with green onions and sesame seeds. Serve warm.

Required Tools

  • Large skillet
  • Baking dish
  • Foil

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Soy (teriyaki sauce ingredient)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 300
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~