Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet, Savory, and Satisfying Dinner

Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet, Savory, and Satisfying Dinner

(By Jason Griffith)

If you’re looking for a dinner recipe that breaks the mold of boring weeknight meals, you’ve found it. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are an absolute game-changer. They take the vibrant flavors of tropical Asian cuisine—sweet pineapple, savory teriyaki, and tender chicken—and tuck them neatly into a colorful, edible bowl.

The bell pepper isn’t just a container; when roasted, it becomes soft, sweet, and smoky, complementing the zesty filling. This is a meal that looks impressive, tastes incredible, and manages to be simple enough for a busy Tuesday night. The light, tangy sweetness of the pineapple and the sticky glaze of the teriyaki make this dish irresistible, ensuring clean plates every time.

Why I Love This Recipe

I am obsessed with one-pan and one-dish meals because they simplify cleanup without sacrificing flavor. Stuffed peppers are the ultimate version of this. But what really makes this recipe stand out is the filling.

I’ve had a lot of stuffed peppers over the years—mostly heavy, tomato-based, and loaded with beef. While delicious, sometimes you need something lighter and brighter. Marinating the chicken in a blend of teriyaki sauce and pineapple juice not only tenderizes it but creates a beautiful, deep flavor that permeates the rice and diced pineapple when everything is mixed together. The addition of crunchy green onions provides a fresh bite that cuts through the richness. It’s a complete meal—protein, starch, and vegetable—all in one perfectly portioned package.

If you enjoy flavors like this, you might also love my recipe for This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit, which has a similar satisfying texture with a different flavor profile.

📝 Ingredients You’ll Need

Yields: 4 servings Prep time: 30 minutes (plus optional marinating) Cook time: 35 minutes

Ingredient	Quantity	Notes
Boneless, skinless chicken breasts, cut into 1-inch cubes	1 lb	A great source of lean protein.
Teriyaki sauce	1/2 cup	Use a high-quality brand you love, or make your own!
Pineapple juice	1/4 cup	Essential for flavor and a tenderizing acid for the marinade.
Cornstarch	1 tablespoon	Used to thicken the marinade into a slight glaze when cooked.
Vegetable oil	1 tablespoon	For searing the chicken.
Large bell peppers (any color)	4	Red, yellow, and orange are sweeter; green is more earthy.
Cooked white rice	1 cup	Needs to be pre-cooked. Use leftover rice for a shortcut!
Diced pineapple	1 cup	Canned or fresh—make sure it’s drained well if canned.
Chopped green onions	1/4 cup	For color and a mild onion flavor.
Salt and pepper	To taste	Basic seasoning.
Sesame seeds	Optional	For garnish and a textural crunch.

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Swaps and Notes

Protein: You can easily swap the chicken for 1 lb of ground turkey or firm tofu, adjusting the cooking time as necessary.
Rice: Any cooked grain works! Brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Vegetables: Add in 1/2 cup of shredded carrots or water chestnuts for extra crunch.
Heat: A dash of Sriracha or red pepper flakes in the marinade will give this dish a nice kick.
Cheese? While not traditional for this flavor profile, a sprinkle of mozzarella or Monterey Jack before the final bake adds a satisfying melt.

🧑‍🍳 Steps for Teriyaki Pineapple Chicken Stuffed Peppers

This recipe is broken down into three simple stages: marinating, cooking the filling, and baking the peppers.

1. Prepare and Marinate the Chicken (30 minutes)

In a medium bowl, combine the diced chicken, teriyaki sauce, pineapple juice, and cornstarch. Stir everything together until the chicken is thoroughly coated.
Marinate for at least 30 minutes in the refrigerator. If you have time, marinating for up to 2 hours will give you deeper flavor.

2. Prep and Cook the Filling (15 minutes)

While the chicken marinates, preheat your oven to 375°F (190∘C).
Prepare the Peppers: Cut the tops off the bell peppers. Use a spoon or small knife to scoop out all the seeds and membranes inside. Place the prepared peppers in a baking dish.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it is cooked through and no longer pink. The sauce should have thickened into a light glaze.
Assemble the Filling: Turn off the heat. In the skillet, combine the cooked chicken mixture with the cooked rice, diced pineapple, and chopped green onions. Mix well and season with salt and pepper to taste.

3. Stuff and Bake (25 minutes)

Stuff the Peppers: Carefully spoon the chicken and rice mixture into the prepared bell peppers, mounding the filling slightly on top.
Bake the Peppers: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the bell peppers are tender-crisp but still hold their shape, and the filling is heated all the way through.
Serve: Garnish the baked peppers with a sprinkle of sesame seeds and extra chopped green onions before serving.

✅ Tips for Success

Pre-Cooked Rice is Key: Don’t try to use raw rice. The bake time for the peppers is not long enough to cook rice fully. Using cold leftover rice is actually better, as it separates easily and mixes well.
Use the Right Peppers: Red, yellow, and orange peppers are sweeter and soften quicker than green ones. If you use green peppers, you may want to par-bake them empty for 10 minutes before stuffing to ensure they are tender.
Marinating Time: Even 15 minutes of marinating makes a difference, but sticking closer to the full 30 minutes allows the cornstarch to fully hydrate and the flavors to penetrate the chicken.
Don’t Overstuff: Pack the filling firmly enough so it doesn’t spill out, but leave a tiny bit of room at the top. This allows air to circulate and the filling to heat evenly.

🍽️ Serving Suggestions and Pairings

These stuffed peppers are a complete meal, but a little side dish can really elevate the experience.

A Simple Salad: A light, crisp side salad, perhaps dressed with a simple vinaigrette or a light, tangy chicken salad i actually crave and there’s no mayo in sight served on the side, provides a refreshing contrast.
Appetizer: Start the meal off with a fun appetizer like a classic margarita recipe or some homemade egg rolls.
Vegetable Side: For more green, a simple side of steamed or stir-fried broccoli with a touch of soy sauce works perfectly.

📊 Nutritional Information Per Serving (Estimate)

Calories: ~450-500
Protein: ~35-40g
Fat: ~10-15g
Carbohydrates: ~50-60g
Fiber: ~5-8g

(Note: This is an estimate and will vary based on the specific brand of teriyaki sauce and rice used.)

freezer and Leftover Tips

Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: The best way to reheat them is in the oven at 350∘F (175∘C) for 10-15 minutes, or until heated through. The microwave works in a pinch, but the pepper may become a bit softer.
Freezing (Unbaked): You can prep and stuff the peppers, then place them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. To cook: Thaw overnight in the refrigerator and bake as directed, adding 5-10 minutes to the cook time.

More Recipes You Will Love

If you enjoyed these Teriyaki Chicken Stuffed Peppers, you will definitely want to try some of my other favorite chicken recipes:

Final Thoughts

This recipe is a true testament to how simple ingredients can deliver complex and satisfying flavor. It’s a wonderful change of pace from standard dinner fare and proves that healthy can be hearty. Give it a try this week!

I hope you loved this recipe! What did you think of the combination of sweet pineapple and savory teriyaki? Let me know in the comments below!

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet, Savory, and Satisfying Dinner