Teriyaki Pineapple Chicken & Rice Stuffed Peppers
If you love that irresistible sweet-and-savory combo, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are about to become a weeknight favorite. Tender marinated chicken, juicy pineapple, fluffy rice, and colorful bell peppers all baked together into one satisfying, flavor-packed meal.
This recipe brings a little island-inspired twist to classic stuffed peppers. It’s hearty without being heavy, colorful enough to impress guests, and simple enough for a busy Tuesday night.
As someone who’s always looking for dinners that balance bold flavor and practicality, this one checks every box.
Why I Love This Recipe
There’s something about teriyaki and pineapple that just works. The sauce brings rich umami depth, while the pineapple adds natural sweetness and brightness. Pair that with tender chicken and rice, and you’ve got a complete meal wrapped in a vibrant bell pepper.
What makes this recipe special:
- Perfect sweet and savory balance
- Great for meal prep
- Family-friendly flavors
- Naturally portion-controlled
- Beautiful presentation straight from the oven
If you enjoy hearty chicken-and-rice dinners like This Mexican Chicken and Rice Casserole Is My Favorite One Pan Dinner That’s Always a Hit, this version offers a tropical spin that’s just as satisfying.
Ingredients
Yields: 4 servings
Prep Time: 30 minutes (plus marinating)
Cook Time: 35 minutes
You’ll Need:
- 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 (any color)
- 1 cup cooked white rice
- 1 cup diced pineapple
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Sesame seeds (optional garnish)
Ingredient Swaps & Notes
Rice Options:
Brown rice or jasmine rice both work beautifully.
Protein Swap:
Try diced chicken thighs for extra juiciness.
Add Veggies:
Stir in shredded carrots, snap peas, or finely chopped broccoli for extra nutrition.
Make It Spicy:
Add a splash of sriracha or red pepper flakes.
If you love creative chicken dinners with bold flavors, you’ll also enjoy These Chicken Enchiladas Are My Go-To for Cozy, Crowd-Pleasing Dinners.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine chicken cubes, teriyaki sauce, pineapple juice, and cornstarch. Stir well to coat. Marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
2. Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, or until fully cooked and slightly caramelized.
3. Prepare the Peppers
Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly season the insides with salt.
4. Cook the Rice (If Not Already Prepared)
Cook white rice according to package instructions until fluffy.
5. Mix the Filling
In a large bowl, combine cooked chicken, rice, diced pineapple, and chopped green onions. Season with salt and pepper to taste.
6. Stuff the Peppers
Spoon the filling evenly into the prepared bell peppers.
7. Bake
Place stuffed peppers in a baking dish. Bake for 20–25 minutes, until peppers are tender and filling is heated through.
8. Garnish & Serve
Top with sesame seeds and additional green onions before serving.
Tips for Success
- Don’t overcook the chicken before baking—it will continue cooking in the oven.
- Pre-soften peppers by microwaving for 2–3 minutes if you prefer them extra tender.
- Use colorful peppers for a vibrant presentation.
- Let them rest for 5 minutes after baking to help the filling settle.
If you’re feeding a crowd, consider pairing these with easy shareable favorites like These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast or This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd.
Serving Suggestions & Pairings
These stuffed peppers are a complete meal on their own, but you can serve them with:
- A simple Asian-inspired cucumber salad
- Steamed broccoli or snap peas
- Extra teriyaki sauce on the side
- A light pineapple slaw
For a comfort-food-style dinner rotation, you might also enjoy This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut on another busy night.
Nutritional Information (Per Serving – Approximate)
- Calories: 420
- Protein: 32g
- Fat: 10g
- Carbohydrates: 48g
- Fiber: 4g
Values may vary depending on specific ingredients used.
Storage & Leftover Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven at 350°F until warmed through.
- These freeze well—wrap individually and freeze for up to 2 months.
They make excellent grab-and-go lunches.
More Recipes You’ll Love
If you’re building a lineup of bold, satisfying dinners, don’t miss:
- This Mexican Chicken and Rice Casserole Is My Favorite One Pan Dinner That’s Always a Hit
- These Chicken Enchiladas Are My Go-To for Cozy, Crowd-Pleasing Dinners
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Each one is packed with flavor and built for real-life cooking.
Final Thoughts
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring together sweet, savory, and satisfying in one colorful package. They’re easy enough for weeknights but impressive enough for guests.
If you try them, let me know how you customize the filling. Extra spice? More pineapple? A drizzle of extra sauce on top? I love seeing how you make these recipes your own.
Here’s to bold flavors and simple dinners.
— Jason Griffith
ChefManiac.com
