Teriyaki pineapple chicken and rice stuffed peppers are a simple yet flavorful dish that combines familiar ingredients in a slightly unexpected way. At its core, it’s a mix of tender chicken, fluffy rice, and sweet pineapple, all coated in a savory teriyaki glaze and baked inside halved bell peppers. The peppers serve as both a vessel and a built-in side, roasting to a soft, slightly caramelized finish that complements the filling perfectly.
Key Ingredients
Core Ingredients for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
To get the perfect flavor and texture, you’ll want to start with the essentials. These core ingredients aren’t just placeholders they each play a key role in balancing the sweet, savory, and fresh elements of the dish.
Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs tend to stay juicier, especially after baking.
Cooked rice: Jasmine or long-grain white rice works well because it’s fluffy yet firm. Using leftover rice actually helps avoid sogginess.
Bell peppers: Choose firm, wide peppers in any color. Red and yellow are naturally sweeter and create a great contrast to the savory filling.
Pineapple: Use fresh if you can for better texture, but canned pineapple chunks (drained) work fine. The tangy sweetness brings the dish to life.
Teriyaki sauce: A thick, glaze-style teriyaki is best. You can also make your own with soy sauce, brown sugar, garlic, and ginger.
Garlic and onion: These aromatics add depth and create a flavorful base when sautéed with the chicken.
These ingredients come together in a way that highlights both texture and taste. The crisp-tender peppers, juicy chicken, and sticky rice filling give each bite a balanced experience.
Optional Additions for More Flavor and Texture
Want to get creative? These add-ins bring in fun textures and extra nutrients:
- Shredded carrots for color and crunch.
- Scallions or green onions for a fresh, peppery bite.
- Sriracha or red chili flakes for heat.
- Chopped cilantro for brightness.
- Toasted sesame seeds for a subtle crunch.
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Step 1: Cook the Chicken with Teriyaki Sauce
Start by dicing your chicken into small, even cubes. Sauté them in a large skillet over medium heat with a bit of oil. Once they begin to brown, toss in your chopped garlic and onions. Sauté until fragrant. Then, pour in your teriyaki sauce, stirring frequently to coat everything well.
Simmer until the chicken is fully cooked and the sauce thickens slightly. This step helps the flavors soak into the meat no bland bites here.
Step 2: Mix with Rice and Pineapple
In a large bowl, combine the cooked chicken mixture with the cooked rice and drained pineapple chunks. Stir gently to avoid breaking the rice apart. Add in any optional veggies here, like shredded carrots or chopped scallions.
This is your filling, so taste it. Adjust seasoning with salt, pepper, or even a splash of soy sauce or vinegar to balance sweetness.
Step 3: Prepare and Fill the Bell Peppers
Slice your bell peppers in half lengthwise and remove the seeds. Place them cut side up in a baking dish. Spoon the rice and chicken mixture generously into each half. Press lightly to compact the filling, but don’t overstuff or it’ll spill out while baking.
Step 4: Bake Until Peppers Are Tender
Cover the dish with foil and bake at 375°F (190°C) for about 25 minutes. Then uncover and bake another 10 minutes to allow the tops to slightly crisp and the peppers to soften fully.
My Best Teriyaki Pineapple Chicken and Rice Stuffed Peppers Tips
Use Leftover Rice for Better Texture
When it comes to stuffed peppers, freshly made rice isn’t always your best friend. In fact, leftover rice is ideal. It’s drier, holds up better under heat, and absorbs flavors more evenly without turning mushy.
Want more clever uses for rice in casseroles? Check out our Chicken Fajita Casserole with Rice.
Roast Your Peppers Before Filling
Another small change that makes a huge impact: pre-roast your bell peppers. Just 10 minutes in the oven at 375°F before stuffing helps soften their skin and caramelizes the edges. This brings out a subtle sweetness and ensures the final dish is perfectly tender, not overly crunchy.
It also makes stuffing easier. A slightly softened pepper molds around the filling more naturally, holding everything in place while it bakes.
Balance Sweet with a Bit of Acid or Heat
Pineapple and teriyaki both lean toward the sweet side, so don’t forget to add balance. A splash of rice vinegar, lime juice, or a pinch of red pepper flakes can bring everything together. You want layers of flavor sweet, salty, spicy, and a little tangy.
This tweak especially helps when reheating leftovers, where flavors tend to mellow out.
Variations of Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Vegetarian and Plant-Based Options
If you’re looking to skip the meat, tofu or chickpeas make excellent protein substitutes. Add sautéed mushrooms for richness, or explore meatless protein ideas like in our Weight Watchers Egg Roll in a Bowl.
Low-Carb and Grain-Free Swaps
Trying to cut down on carbs? Cauliflower rice is a fantastic low-carb substitute that still gives the dish body without feeling heavy. You’ll want to sauté it briefly to remove extra moisture before mixing it with the filling.
For added protein and fiber, consider mixing in quinoa or even chopped nuts like cashews. These keep the dish filling while offering a fun textural twist.
Bold Flavor Twists
Once you’re comfortable with the base recipe, it’s easy to get creative. Here are a few of my favorite ways to switch things up:
- Add kimchi to the mix for a spicy, fermented kick
- Stir in shredded coconut and a dash of curry powder for a tropical spin
- Swap teriyaki for a peanut sauce to take the dish in a Thai-inspired direction
- Use grilled pineapple like in this Pineapple Casserole for extra caramelization
These twists can be adjusted depending on your spice tolerance or dietary preferences. And best of all they don’t require much extra prep.
FAQs
Do pineapple and teriyaki go together?
Absolutely they’re a natural match. Pineapple’s bright, juicy sweetness pairs perfectly with the rich, umami depth of teriyaki sauce. That contrast is what gives Teriyaki pineapple chicken and rice stuffed peppers their addictive flavor. The acid from the pineapple even helps balance the saltiness of the soy-based teriyaki, making the whole dish more dynamic.
Is teriyaki chicken and rice healthy for you?
It depends on how you make it. When you use lean chicken, a low-sugar teriyaki sauce, and serve it with lots of vegetables (like bell peppers and pineapple), it can absolutely be a wholesome meal. These stuffed peppers offer a good balance of protein, carbs, and fiber. Opting for brown rice or cauliflower rice can also make it even more nutrient-dense.
How to make teriyaki chicken on rice?
Start by cooking bite-sized pieces of chicken in a pan with garlic, ginger, and teriyaki sauce. Let it simmer until the sauce thickens and clings to the meat. Then spoon it over a bed of cooked rice easy, flavorful, and quick. That basic method is the starting point for the filling in our Teriyaki pineapple chicken and rice stuffed peppers recipe.
Can I put peppers in teriyaki?
Yes, and they’re a great addition. Bell peppers add color, crunch, and a hint of sweetness that complements teriyaki’s deep flavor. In this recipe, the peppers do more than mix in they act as the vessel, locking in all that flavor while baking to tender perfection.
Print
Teriyaki Chicken Stuffed Peppers
- Total Time: 50 min
- Yield: 8 halves (4 servings) 1x
Description
A wholesome, colorful meal that tucks savory teriyaki‑glazed ground chicken, sweet pineapple, fluffy rice, and crisp carrots into roasted yellow bell pepper halves. Topped with green onions and sesame seeds, this dish offers balanced flavors and textures perfect for family dinners or meal prep.
Ingredients
Peppers
4 large yellow bell peppers
Filling
1 lb ground chicken
2 cups cooked rice
½ cup diced pineapple
¼ cup shredded carrots
½ cup teriyaki sauce
1/4 cup green onions, chopped
¼ tsp black pepper
Garnish
1 Tbsp sesame seeds
Instructions
Preheat & prep peppers
Preheat oven to 375 °F (190 °C). Place pepper halves cut-side up in a baking dish.
Cook the chicken
In a skillet over medium heat, cook ground chicken until browned and no longer pink, about 5–7 min. Add black pepper and stir.
Combine filling
Stir in teriyaki sauce, diced pineapple, shredded carrots, rice, and half the green onions. Cook briefly until warmed through and sauce coats the mixture (~2 min).
Stuff peppers
Spoon the filling into each pepper half, pressing gently to pack but not overfilling.
Bake
Cover dish with foil and bake for 25 min. Remove foil and bake 10 min more until peppers are tender and tops slightly caramelized.
Garnish & serve
Sprinkle with sesame seeds and remaining green onions before serving.
Notes
Rice tip: Use day-old rice for firmer texture.
Pepper softness: Optionally pre-roast peppers for 10 min before stuffing.
Flavor boost: A squeeze of lime or dash of chili flakes can add brightness or heat.
Meal prep: Store in fridge up to 3 days; reheat at 350 °F (175 °C).
Freezer: Wrap and freeze up to 2 months.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Fusion / American with Asian-style teriyaki
Nutrition
- Serving Size: 1 pepper half
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
Keywords: stuffed peppers, teriyaki ground chicken, pineapple rice, weeknight dinner, meal prep, high protein
