Introduction
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are everything you want in a cozy dinner: savory chicken, sweet bursts of pineapple, fluffy rice, and a glossy homemade teriyaki glaze all tucked into tender bell pepper boats. They come together in just over 30 minutes and bake beautifully in the oven—perfect for family dinner, meal prep, or impressing guests without the fuss.
This recipe brings the bold, sweet umami of teriyaki into a nourishing, one-dish meal that looks as good as it tastes.
Why I Love This Recipe
- 🍍 Balanced flavor – sweet pineapple + savory soy + zesty ginger = perfect harmony.
- 🌶️ One-pan bake – Everything comes together in a single dish, easy cleanup!
- 🍚 Flexible filling – Use rotisserie chicken, leftover rice, or add extra veggies.
- 🍽️ Crowd-pleasing & freezer-friendly – Great for guests and meal prep!
Pair this with a cool drink like Blueberry Lemonade or serve it as part of a laid-back dinner bar alongside Walking Tacos.
Ingredients
For the Peppers:
- 4 large bell peppers (red, yellow, or orange), halved and deseeded
- 1 tbsp olive oil
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 ½ cups cooked rice (white or brown)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup shredded carrots
- ½ cup diced red onion
- ½ cup diced bell pepper
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
For the Teriyaki Sauce:
- ½ cup low sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
For Garnish:
- 2 tbsp chopped green onions
- 1 tbsp sesame seeds
Instructions
1️⃣ Pre-Bake the Peppers
Preheat oven to 375°F (190°C). Brush bell pepper halves with olive oil and place them cut-side up in a baking dish. Bake for 10 minutes to soften.
2️⃣ Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer. Stir in cornstarch slurry and simmer for 1-2 minutes until thick. Set aside.
3️⃣ Prep the Filling
Sauté onions, bell pepper, garlic, and ginger in a skillet for 2–3 minutes. Add chicken, rice, pineapple, carrots, and optional red pepper flakes. Pour in teriyaki sauce and stir to coat.
4️⃣ Stuff and Bake
Spoon the filling into the pepper halves, pressing to fill completely. Cover with foil and bake 15 minutes, then uncover and bake 10 more minutes until golden and bubbly.
5️⃣ Garnish and Serve
Top with green onions and sesame seeds. Serve hot with extra sauce or a side of Dorito Casserole for a bold-flavored meal.
Tips for Success
- Short on time? Use rotisserie chicken and microwave rice.
- Add crunch: Top with crushed peanuts or crispy fried onions.
- Spice it up: Mix in a drizzle of sriracha or chopped jalapeños.
- Make it vegetarian: Swap chicken for diced tofu or edamame!
Serving Suggestions & Pairings
Pair these tropical stuffed peppers with:
- 🥤 Blueberry Lemonade
- 🌮 Walking Taco Bar
- 🧀 Crockpot Nacho Dip
- 🌯 Chicken Enchiladas
- 🍲 Dorito Casserole
Storage & Leftover Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F for 10-15 minutes or microwave until warm.
- To freeze: wrap individually and freeze for up to 2 months.
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Final Thoughts
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers hit all the right notes—sweet, savory, tender, and satisfying. They’re just exotic enough to feel special but easy enough for any weeknight.
If you give them a try, snap a pic and tag us @ChefManiac! And don’t forget to leave a review or share with your favorite home cook. 🍍✨
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