This Teriyaki Pineapple Chicken and Rice Stuffed Peppers dish balances sweet, savory, and a touch of heat in a bright bell pepper cup. The teriyaki glaze coats tender shredded chicken while juicy pineapple bites add bursts of freshness; combined with rice, it becomes a filling, comforting one-pan style meal with a slight crisp from oven baking. Texture is soft yet structured — saucy filling inside a roasted pepper that holds its shape. It’s easy because most cooking is just mixing and baking, and the leftover-friendly nature makes it great for weeknights. If you want a quick twist, serve with a simple green salad or steamed broccoli for a full plate. For a related take on pineapple chicken, check this recipe for extra inspiration: pineapple chicken and rice inspiration.
Why You’ll Love This Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Bold sweet-savory flavor from teriyaki sauce and pineapple in every bite.
- Easy, hands-off baking finishes the dish while you prepare sides.
- Uses shredded chicken and cooked rice for fast assembly — great for leftovers.
- Colorful presentation: roasted bell peppers make a pleasing plate.
- Flexible to suit mild to spicy preferences with optional red pepper flakes.
- Works for weeknight dinners, casual guests, or meal prep lunches.
- Cheese on top is optional for extra richness without changing the base.
- Uses pantry-friendly ingredients; canned pineapple and pre-cooked rice keep it simple.
What Is Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are bell peppers filled with a warm mixture of shredded chicken, cooked rice, teriyaki sauce, and diced pineapple. The taste is a mix of sweet pineapple and savory teriyaki with garlic and a hint of ginger, plus optional heat from red pepper flakes. The peppers roast in the oven until tender, concentrating their flavor and giving a slight char if you uncover at the end. This is a comfort-food-style dish with bright tropical notes — perfect for weeknight dinners or a casual weekend meal. The cooking method is simple: sauté the filling, stuff the peppers, then bake until everything melds together.
Ingredients for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
For the Base
- 2 large boneless, skinless chicken breasts, shredded
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
For Flavoring
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup teriyaki sauce
For Cooking & Assembly
- 1 tablespoon olive oil (for cooking)
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use rotisserie chicken or leftover cooked chicken to save time. If vegetarian, substitute firm tofu crumbles or a can of drained chickpeas (optional change).
- Rice: Swap white rice for brown rice or cauliflower rice for a lower-carb option; if using cauliflower rice, reduce the cooking time slightly because it releases less moisture.
- Pineapple: Fresh pineapple brings more texture; canned is fine—be sure to drain well to avoid extra liquid.
- Teriyaki sauce: Low-sodium teriyaki keeps sodium down. You can make a quick substitute with low-sodium soy sauce + a touch of brown sugar or honey and a splash of water (note: this is optional).
- Oil: Use avocado oil or light olive oil if preferred.
- Cheese: Skip the cheese to keep it lighter, or use a small amount of reduced-fat cheese.
Step-by-Step Instructions
Step 1 – Prep the peppers and oven
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Stand them upright in a baking dish. Drizzle the insides or tops lightly with 1 tablespoon olive oil to prevent sticking.
Visual cue: Peppers should sit snugly in the dish so they don’t tip over when stuffing.
Step 2 – Sauté the aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds. Avoid browning the garlic too much.
Pro cue: Use medium heat to keep the garlic soft and fragrant, not bitter.
Step 3 – Combine the filling
Add the shredded chicken to the skillet, then stir in the 1/4 cup teriyaki sauce, diced pineapple, 1 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes if using. Season with salt and pepper to taste. Cook just until the mixture is heated through and flavors mingle, 2–4 minutes.
Visual cue: The chicken should be moist and glossy from the sauce, not dry.
Step 4 – Add the rice
Stir in the 1 cup cooked rice until evenly combined. Taste and adjust seasoning with salt, pepper, or more teriyaki if you like a saucier filling. Turn off the heat once combined.
Pro cue: If the filling seems too loose, let it sit in the skillet off heat for a minute so liquids absorb into the rice.
Step 5 – Stuff and bake
Spoon the chicken and rice mixture into each pepper, pressing down gently to fill. Drizzle the tops of the peppers lightly with the remaining olive oil. Cover the baking dish tightly with foil and bake for 25–30 minutes.
Visual cue: Peppers will soften and the filling will steam and set inside.
Step 6 – Crisp the top (optional) and rest
For a crispy top, remove the foil for the last 5 minutes of baking and sprinkle each pepper with 1/4 cup shredded mozzarella or cheddar if using. Let the stuffed peppers rest for 5 minutes after removing from the oven, then serve warm.
Pro cue: Resting helps the filling set so it doesn’t fall out when serving.
Pro Tips for Success
- Use warm cooked rice: It mixes easier and absorbs sauce better than cold rice straight from the fridge.
- Shred chicken finely: Smaller shreds distribute more evenly in each bite.
- Drain the pineapple well: Extra juice can make the filling watery — pat canned pineapple dry.
- Taste and adjust: Teriyaki sauces vary in salt and sweetness; taste the filling before stuffing to balance salt and sweet.
- Cover while baking: Keeps the peppers moist; uncovering briefly gives a pleasant top texture.
- Avoid overbaking peppers: Bake until peppers are tender but still hold shape; overbaked peppers can collapse.
- If using cauliflower rice: Reduce the added moisture and shorten baking time slightly.
- Keep spices simple: Ginger and garlic carry the flavor; don’t overdo additional spices.
Flavor Variations
- Optional: Spicy Teriyaki — add 1 teaspoon sriracha to the filling or use hot teriyaki sauce for a kick.
- Optional: Pineapple-Free — swap pineapple for diced mango for a different sweet note or use diced apples for a milder sweetness.
- Optional: Veggie Boost — stir in 1/2 cup finely diced bell pepper or peas to add color and nutrients.
- Optional: Smoky Twist — add 1/4 teaspoon smoked paprika into the filling for a subtle smoky layer.
- Optional: Cheese-Lover — top with pepper jack instead of mozzarella for melty spice.
- Optional: Low-Sodium — use low-sodium teriyaki and low-sodium chicken broth (if thinning filling) to control salt.
Serving Suggestions
- Serve with a crisp green salad dressed with lime vinaigrette to cut the sweetness.
- Offer steamed broccoli or snap peas for a bright, crunchy side.
- Plate with a drizzle of extra teriyaki sauce for guests who want more glaze.
- Pair with a simple slaw of cabbage and carrot to add crunchy contrast.
- Slice a stuffed pepper in half and serve with a wedge of lime to brighten flavors.
- Make a filling bowl: Spoon the filling over extra rice or greens instead of stuffing for a deconstructed meal.
- For a party: Bake peppers in a large casserole dish; let guests scoop into plates family-style.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the filling up to 2 days ahead and keep it refrigerated in a covered container. Stuff the peppers right before baking.
- Storage: Store cooked stuffed peppers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes covered, or microwave individual portions for 1–2 minutes until warm. If reheating from fridge, loosely cover to retain moisture.
- Texture changes: Rice will firm up in the fridge and the pepper will soften further on reheating; a short oven reheat keeps the pepper shape better than microwaving.
Storage and Freezing Instructions
- To freeze: Assemble stuffed peppers in a freezer-safe dish but do not bake. Wrap tightly with foil and freeze for up to 2 months. When ready, bake from frozen at 375°F (190°C) for 35–45 minutes covered, then uncover for 5–10 minutes to brown.
- To freeze cooked peppers: You can freeze fully cooked stuffed peppers, but texture may change — peppers will be softer after thawing. Reheat from frozen at 350°F (175°C) until warmed through.
- If avoiding freezer: Refrigerate filling and fresh peppers separately and bake only when ready for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 420 | 34 g | 38 g | 12 g | 3 g | 760 mg
Estimates vary by brands and portions.
FAQ About Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Q: My filling is too watery — what should I do?
A: Drain the pineapple well and cook the filling a little longer to let excess liquid reduce. You can also add a touch more rice to soak up moisture.
Q: How do I know the peppers are done?
A: They should be tender when pierced with a fork but still hold their shape. Baking 25–30 minutes at 375°F usually does it.
Q: Can I use raw rice instead of cooked rice?
A: No — use cooked rice. Raw rice will not cook properly inside the time the peppers roast.
Q: The filling tastes bland — how can I fix it?
A: Stir in more teriyaki sauce, a pinch of salt, or a squeeze of lime to brighten flavors before stuffing.
Q: Can I make this gluten-free?
A: Yes, use a gluten-free teriyaki sauce or tamari instead of regular teriyaki.
Q: Is there a vegetarian version?
A: Optional: replace chicken with crumbled tofu or a mix of beans and extra vegetables; adjust teriyaki to taste.
Notes
- Use evenly sized peppers so they cook at the same rate.
- If your peppers tip over, slice a thin piece off the bottom to level them before stuffing.
- Pat the pineapple dry on a paper towel to avoid watery filling.
- If you like char, put peppers under the broiler for 1–2 minutes at the end — watch closely to avoid burning.
- Serve with lime wedges for optional brightness.
Troubleshooting
- Bland filling: Add a splash more teriyaki, a pinch of salt, or a squeeze of citrus to lift flavors.
- Overcooked peppers: Reduce baking time by 5–10 minutes and check for doneness sooner.
- Watery mixture: Drain pineapple, cook off excess liquid, or add extra rice to absorb moisture.
- Filling too dry: Add 1–2 tablespoons water or extra teriyaki sauce and reheat gently to loosen.
- Burning bottom of skillet: Cook on medium heat and stir frequently; reduce heat if garlic browns too fast.
- Peppers tipping over in the dish: Trim a small slice from the bottom of each pepper to create a flat base.
Final Thoughts
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe is a simple, flavorful weeknight winner that balances sweet, savory, and tender textures with minimal fuss. It’s forgiving, adaptable, and great for reheating or making ahead. For another Hawaiian-style stuffed pepper idea, try this helpful inspiration: Hawaiian stuffed peppers inspiration.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
For the Base
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- 1/2 cup diced pineapple fresh or canned, drained
For Flavoring
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1/4 cup teriyaki sauce
For Cooking & Assembly
- 1 tablespoon olive oil for cooking
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Stand them upright in a baking dish. Drizzle the insides or tops lightly with 1 tablespoon olive oil.
Sauté the aromatics
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
Combine the filling
- Add the shredded chicken to the skillet, stir in the teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes. Season with salt and pepper to taste. Cook until the mixture is heated through, about 2–4 minutes.
Add the rice
- Stir in the cooked rice until evenly combined. Taste and adjust seasoning as needed.
Stuff and bake
- Spoon the chicken and rice mixture into each pepper, pressing down gently to fill. Drizzle the tops lightly with the remaining olive oil. Cover the baking dish with foil and bake for 25–30 minutes.
Crisp the top
- For a crispy top, remove the foil for the last 5 minutes of baking and add cheese if desired. Let the stuffed peppers rest for 5 minutes before serving.