Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Update : March 15, 2026

why make this recipe

This dish is bright, full of flavor, and easy to cook. It pairs sweet pineapple and savory teriyaki with tender chicken. Stuffed peppers make a full meal in one dish and look nice on the table. You can change the rice or add vegetables to fit your taste.

introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers mix simple parts into a tasty meal. Bell peppers hold a warm mix of rice, chicken, pineapple, and teriyaki. The oven bakes the peppers until they are soft and the top is a little brown. This meal works for a weeknight dinner or weekend family meal.

how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Follow the steps below. Cook the chicken and mix it with rice and pineapple, then stuff the peppers and bake.

Ingredients :

4 bell peppers, 2 cups cooked rice, 1 pound chicken breast, diced, 1 cup pineapple chunks, 1/4 cup teriyaki sauce, 1 tablespoon olive oil, Salt and pepper to taste, Green onions for garnish

Directions :

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned.
Stir in the pineapple and teriyaki sauce, cooking for another 2-3 minutes.
In a mixing bowl, combine the cooked rice with the chicken mixture; season with salt and pepper.
Cut the tops off the bell peppers and remove the seeds.
Stuff each pepper with the chicken and rice mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes.
Garnish with green onions before serving.

how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve warm, right from the oven. Add extra green onions on top. You can serve with a simple side salad or steamed veggies. A small bowl of extra teriyaki sauce on the side is nice for dipping.

how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Cool the peppers to room temperature. Put them in an airtight container and refrigerate for up to 3 days. To reheat, cover and bake at 350°F (175°C) for 15-20 minutes or microwave until hot. You can freeze the stuffed peppers in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Use day-old cooked rice so the filling is not too wet.
Cut chicken into small, even pieces for quick, even cooking.
If peppers are very thick, par-bake them for 5-7 minutes before stuffing.
Taste the filling and adjust salt or teriyaki before stuffing.
Use low-sodium teriyaki if you want less salt.

variation (if any)

Use brown rice or quinoa instead of white rice.
Add diced bell pepper or shredded carrot to the filling for more veggies.
Mix in a little shredded cheese on top before the last 10 minutes of baking for a melty finish.
Swap chicken for diced turkey breast or a firm tofu for a vegetarian option.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw and drain excess juice before adding to the filling.

Q: Do I have to cook the rice first?
A: Yes. Cooked rice gives the right texture for the filling.

Q: Can I make these ahead of time?
A: Yes. Stuff the peppers and keep them covered in the fridge up to one day before baking.

Q: How do I know peppers are done?
A: Peppers are done when they are tender and the filling is hot in the center. A knife should go in easily.

Q: Can I make this spicy?
A: Yes. Add a little sriracha or red pepper flakes to the filling for heat.

Conclusion

If you want a similar sweet and savory stuffed pepper idea, try this Hawaiian stuffed peppers recipe for another take that uses pineapple. For a different presentation with teriyaki and pineapple, see this pineapple stuffed teriyaki chicken idea for inspiration.