These Teriyaki Pineapple Chicken And Rice Stuffed Peppers are a vibrant, flavor-packed dinner that puts a tropical twist on a classic comfort food. Sweet and juicy pineapple pairs perfectly with savory teriyaki chicken and fluffy rice, all baked inside tender bell peppers.
Topped with melted mozzarella and a sprinkle of sesame seeds, this meal is a colorful and satisfying way to shake up your weeknight dinner routine.
Recipe Details
- Flavor Profile: A delightful balance of sweet and savory, featuring the sticky richness of teriyaki sauce, the bright pop of pineapple, and the aromatic kick of ginger and garlic.
- Texture: Tender baked peppers hold a hearty filling of soft rice and juicy ground chicken, finished with gooey melted cheese.
- Time: 15 minutes prep, 30 minutes bake time.
- Difficulty: Easy. It involves browning meat and stuffing peppers.
What You’ll Need
To make this recipe, you will need a large skillet to cook the chicken filling and a baking dish to roast the peppers. The ingredients rely on fresh produce like bell peppers and pineapple, lean ground chicken, and pantry staples like rice and bottled teriyaki sauce for a quick and easy meal.
Ingredient Notes
- Bell Peppers – You need 4 large peppers. Halving them lengthwise creates perfect “boats” for the filling. Red, orange, or yellow peppers add sweetness that complements the pineapple.
- Ground Chicken – A lean protein that absorbs the teriyaki flavor beautifully.
- Pineapple – Fresh diced pineapple is best for texture, but canned pineapple (drained well) works in a pinch. The fruit adds a burst of sweetness in every bite.
- Teriyaki Sauce – Use your favorite store-bought sauce or a homemade version. It provides the glaze and salty-sweet profile.
- Cooked Rice – This is a great way to use up leftover white or brown rice.
- Mozzarella Cheese – A mild, melting cheese that tops the peppers without overpowering the teriyaki flavor.
- Aromatics – Fresh ginger and minced garlic are essential for that authentic stir-fry taste.
Add-ins and Substitutions
- Protein – Ground turkey can easily be substituted for the chicken.
- Vegetables – Diced onions or water chestnuts can be sautéed with the chicken for extra crunch.
- Grains – Quinoa or cauliflower rice can be used instead of white rice for a different texture or lower carb option.
- Spice – Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat with your sweet.
How to Make Teriyaki Pineapple Chicken And Rice Stuffed Peppers
- Prep: Preheat your oven to 375°F and lightly grease a baking dish large enough to hold the 8 pepper halves.
- Cook Chicken: In a large skillet over medium heat, cook the ground chicken until browned and no longer pink. Add the minced garlic, grated ginger, salt, and black pepper. Stir and cook for 2 minutes until fragrant.
- Make Filling: Stir in the teriyaki sauce, diced pineapple, and cooked rice. Simmer the mixture for 3 minutes, stirring occasionally, until everything is well combined and heated through.
- Stuff Peppers: Spoon the chicken and rice mixture generously into each bell pepper half. Place the filled peppers into the prepared baking dish.
- Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of each pepper.
- Bake: Cover the baking dish tightly with foil and bake for 25 minutes. This steams the peppers so they become tender. Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and slightly golden.
- Serve: Garnish with chopped green onions and sesame seeds before serving hot.
Pro Tip: If you prefer your peppers very soft, you can pre-bake the empty pepper halves for 10 minutes before stuffing them. However, the foil-covered baking method usually steams them to a perfect tender-crisp texture.
Recipe Tips
- Pineapple Size: Dice the pineapple small so it integrates well with the ground chicken and rice. Large chunks can make the filling fall apart.
- Rice: Day-old rice works great here as it is drier and soaks up the teriyaki sauce better than freshly cooked rice.
- Cheese: While mozzarella is suggested for its melt, mild cheddar or provolone are also delicious options.
FAQs
- Can I use canned pineapple? Yes, just make sure to drain it very well so the filling isn’t watery.
- Is this gluten-free? To make this gluten-free, ensure your teriyaki sauce is gluten-free (or use Tamari-based sauce).
- How do I store leftovers? Store cooked peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Salad: A crisp cucumber salad or Asian slaw makes a refreshing side.
- Appetizer: Start with edamame or spring rolls.
- Extra Sauce: Serve with a little extra teriyaki sauce on the side for drizzling.
Make This Recipe in Advance
- Filling: You can make the chicken, rice, and pineapple filling a day in advance and store it in the fridge.
- Assembly: Stuff the peppers in the morning and bake them for dinner. You may need to add 5-10 minutes to the baking time if starting with cold ingredients.
Teriyaki Pineapple Chicken And Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 Servings (2 halves each) 1x
Description
These Teriyaki Pineapple Chicken And Rice Stuffed Peppers are a vibrant, flavor-packed dinner that puts a tropical twist on a classic comfort food. Sweet and juicy pineapple pairs perfectly with savory teriyaki chicken and fluffy rice, all baked inside tender bell peppers. Topped with melted mozzarella and a sprinkle of sesame seeds, this meal is a colorful and satisfying way to shake up your weeknight dinner routine.
Ingredients
The Peppers & Filling
- 4 large bell peppers, halved lengthwise and deseeded
- 1 lb ground chicken (or ground turkey)
- 1 cup cooked rice (white or brown)
- 1 cup diced pineapple (fresh is best, or drained canned)
- 1/2 cup teriyaki sauce
- 1/2 cup shredded mozzarella cheese
The Aromatics & Seasoning
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- Chopped green onions
- Sesame seeds
Instructions
Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 pepper halves.
Cook Chicken
In a large skillet over medium heat, cook the ground chicken until browned and no longer pink.
Season
Add the minced garlic, grated ginger, salt, and black pepper. Stir and cook for 2 minutes until fragrant.
Make Filling
Stir in the teriyaki sauce, diced pineapple, and cooked rice. Simmer: Cook for 3 minutes, stirring occasionally, until everything is well combined and heated through.
Stuff Peppers
Spoon the chicken and rice mixture generously into each bell pepper half. Place the filled peppers into the prepared baking dish.
Add Cheese
Sprinkle the shredded mozzarella cheese evenly over the top of each pepper.
Bake
Cover the baking dish tightly with aluminum foil. Cook: Bake for 25 minutes (this steams the peppers).
Brown
Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and slightly golden.
Serve
Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
Pineapple Tip: Dice the pineapple small so it integrates well with the ground chicken. If using canned pineapple, drain it thoroughly to prevent the filling from becoming watery.
Pepper Texture: Covering the dish with foil is crucial; it traps steam to soften the peppers. If you prefer your peppers very soft, you can pre-bake the empty shells for 10 minutes before stuffing them.
Rice: This is the perfect use for leftover day-old rice. It is drier and soaks up the teriyaki sauce better than freshly cooked grains.
Gluten-Free: This recipe is easily made gluten-free by ensuring your teriyaki sauce is GF (or using a Tamari-based sauce).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Main
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 2 Pepper Halves
- Calories: 380
- Sugar: 18g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: teriyaki chicken stuffed peppers, pineapple chicken recipe, ground chicken recipes, healthy stuffed peppers, weeknight dinner ideas, asian fusion recipes, tropical chicken dinner
