Easy Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Did You Know 78% of Home Cooks Overlook This Simple Trick for Juicier Stuffed Peppers?

I used to be part of that statistic too—until I discovered the magic of teriyaki pineapple chicken tucked inside vibrant bell peppers. There’s something extraordinary about how the sweet-tangy marinade keeps every bite of chicken impossibly moist while the rice soaks up all those glorious juices. These teriyaki pineapple chicken & rice stuffed peppers aren’t just another weeknight meal; they’re a tropical vacation on your plate that somehow feels both indulgent and wholesome.

Picture this: caramelized pineapple chunks clinging to tender chicken, all nestled in a rainbow pepper that’s been kissed by the oven until its edges curl ever so slightly. The secret? That luscious homemade teriyaki glaze doing double duty—first as a marinade to penetrate the meat, then as a finishing sauce to create that sticky, glossy perfection we all crave.

Why This Recipe Will Become Your New Comfort Food Obsession

I first made these stuffed peppers during a particularly gloomy March when my soul needed sunshine. The moment that sweet pineapple aroma mixed with savory teriyaki hit my kitchen, I knew I’d stumbled upon something special. What makes these teriyaki pineapple chicken & rice stuffed peppers truly unforgettable is how they balance flavors: the peppers soften just enough to cradle the filling without losing their satisfying crunch, while the pineapple adds brightness that cuts through the richness.

Here’s what sets this recipe apart:

• The teriyaki sauce uses real grated ginger (none of that powdered stuff) for a spicy kick that lingers
• Roasting the pineapple first intensifies its natural sugars
• Using short-grain rice means every spoonful has that perfect sticky texture
• Red and yellow peppers create a stunning color contrast that makes even Tuesday dinners feel celebratory

As I pulled that first tray from the oven, watching the teriyaki glaze bubble around the edges, I realized this was more than dinner—it was edible joy. The way the golden pineapple caramelizes against the chicken, how the rice absorbs all those incredible flavors without becoming mushy… it’s the kind of meal that makes you pause mid-bite just to savor the moment.

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers 🍍🐔🌶️

There’s something magical about the way sweet pineapple and savory teriyaki come together—especially when tucked inside a vibrant bell pepper. These stuffed peppers are a little tropical, a little cozy, and a whole lot of delicious. Let’s gather our ingredients and get cooking!

Ingredients You’ll Need

• 4 large bell peppers (any color, but I love the pop of red or yellow!) – Look for ones with flat bottoms so they sit nicely in your baking dish.
• 1 ½ cups cooked white or brown rice – Leftover rice works beautifully here, saving you time.
• 1 lb boneless, skinless chicken thighs – Thighs stay juicier than breasts, but either will work in a pinch.
• 1 cup fresh pineapple, diced – That burst of sweetness is everything. Canned works too, just drain well.
• ½ cup teriyaki sauce – Homemade or store-bought—just pick one you love!
• 2 cloves garlic, minced – Because garlic makes everything better.
• 1 small onion, finely diced – A humble but essential flavor builder.
• 1 tbsp fresh ginger, grated – For that warm, zesty kick.
• 1 tbsp sesame oil – It adds a nutty depth you can’t skip.
• ½ tsp red pepper flakes (optional) – For those who like a little heat!
• 2 green onions, sliced – A fresh, colorful finish.
• Sesame seeds – Because pretty food tastes even better.

Let’s Make These Flavor-Packed Peppers

Preheat your oven to 375°F (190°C) and grab a baking dish that fits your peppers snugly—this keeps them from tipping over while baking.

1. Prep the peppers: Slice off the tops (about ½ inch down) and remove the seeds and membranes. If needed, trim a tiny bit off the bottoms so they sit flat, but be careful not to cut through! Lightly brush the outsides with oil and set aside.
2. Cook the filling: In a large skillet, heat the sesame oil over medium. Sauté the onion until soft, about 3 minutes, then add the garlic and ginger—your kitchen will smell incredible. Push the mixture to the side and add the chicken. Cook until no longer pink, breaking it into small pieces as it browns.
3. Bring it all together: Stir in the cooked rice, pineapple, teriyaki sauce, and red pepper flakes (if using). Let it simmer for 2-3 minutes so the flavors meld. Taste and adjust with a splash more teriyaki if needed—trust your palate!
4. Stuff those peppers: Pack the filling generously into each pepper, pressing down lightly so it holds together. Place them in your baking dish and drizzle with a little extra teriyaki for good measure.

Now, we’re ready to bake—but I’ll save the finishing touches for the next part of our recipe. (Spoiler: It involves melty cheese and that final sprinkle of green onions!) Stay tuned, or if you’re feeling adventurous, preheat that oven and peek ahead…

Conclusion

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful fusion of sweet, savory, and tangy flavors—all wrapped up in a vibrant, edible bowl! Whether you’re looking for a weeknight dinner winner or a dish to impress guests, this recipe delivers on taste, texture, and presentation. The tender chicken, juicy pineapple, and sticky teriyaki sauce meld perfectly with the fluffy rice, while the roasted peppers add a satisfying crunch. Plus, it’s a fantastic way to sneak in extra veggies without sacrificing flavor!

Ready to bring a taste of the tropics to your table? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this dish, don’t forget to explore our other stuffed pepper recipes or tropical-inspired meals for more mealtime inspiration. Happy cooking! 🌶️🍍

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shrimp, ground turkey, or even tofu would work wonderfully as substitutes. Just adjust the cooking time accordingly to ensure your protein is fully cooked before stuffing the peppers.

What if I don’t have fresh pineapple?

Canned pineapple chunks (drained) or even pineapple preserves can be used in a pinch. Just be mindful of added sugars if using preserves—you may want to reduce the teriyaki sauce slightly to balance the sweetness.

Can I make these ahead of time?

Yes! Assemble the stuffed peppers, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they go into the oven cold.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. The peppers may soften a bit more upon reheating, but the flavors will still be delicious!

Can I freeze these stuffed peppers?

You can! After baking, let them cool completely, then wrap individually in foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F until heated through.