Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 2 large boneless skinless chicken breasts; 4 large bell peppers; 2 cloves garlic, minced; 1 tsp ground ginger; 1/2 cup pineapple (fresh or canned); 1/4 cup teriyaki sauce; 1 cup cooked white or brown rice; 1/2 tsp red pepper flakes; Salt and pepper, to taste; 2 tbsp olive oil; 1/4 cup mozzarella or cheddar cheese

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why make this recipe

This dish gives sweet and savory flavors in one easy meal. The teriyaki sauce and pineapple make the chicken bright and tasty. Stuffed peppers make a full plate with protein, rice, and veggies. They are great for weeknight dinners and for meal prep.

how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Cook the filling first, then stuff and bake the peppers. For help on cooking rice and chicken together, try this simple best chicken and rice casserole which has tips that work well for this recipe.

Preheat the oven to 375°F (190°C).
Heat 2 tbsp olive oil in a skillet over medium heat.
Add minced garlic and 1 tsp ground ginger and sauté for 1 minute.
Cut 2 large boneless skinless chicken breasts into small pieces and add to the skillet. Cook until no longer pink.
Stir in 1/2 cup pineapple, 1/4 cup teriyaki sauce, 1 cup cooked rice, 1/2 tsp red pepper flakes, salt, and pepper. Cook for 5 minutes.
Cut the tops off 4 large bell peppers and remove seeds.
Stuff the peppers with the chicken and rice mixture.
Place the stuffed peppers in a baking dish and sprinkle 1/4 cup mozzarella or cheddar cheese on top.
Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly.

Ingredients :

2 large boneless skinless Chicken breasts
4 large Bell peppers
2 cloves Garlic
1 tsp ground Ginger
1/2 cup fresh or canned Pineapple
1/4 cup Teriyaki sauce
1 cup cooked white or brown Rice
1/2 tsp Red pepper flakes
Salt and pepper
2 tbsp Olive oil
1/4 cup Mozzarella or cheddar cheese

Directions :

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add minced garlic and ground ginger, sauté for 1 minute.
Cut the chicken breasts into small pieces and add to the skillet. Cook until no longer pink.
Stir in the pineapple, teriyaki sauce, cooked rice, red pepper flakes, salt, and pepper. Cook for 5 minutes.
Cut the tops off the bell peppers and remove the seeds.
Stuff the bell peppers with the chicken and rice mixture.
Place the stuffed peppers in a baking dish and sprinkle cheese on top.
Bake for 25-30 minutes until the peppers are tender and cheese is bubbly.

introduction

This recipe is simple and fast. You can change the heat level with more or less red pepper flakes. If you like baked chicken and rice dishes, you may also enjoy this easy teriyaki chicken and rice casserole for more family meal ideas.

how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve one stuffed pepper per person with a small green salad or steamed vegetables. You can add a lime wedge for a fresh touch. These peppers also go well with a side of extra rice.

how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Let the peppers cool to room temperature. Put them in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until hot. You can freeze the cooled stuffed peppers in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Use cooked rice that is a bit dry. Freshly made sticky rice may make the filling too wet.
Chop the chicken small so it fits well inside the peppers.
If you like more sauce, add a bit more teriyaki and a splash of pineapple juice.
For a different flavor, check this ranch chicken and rice bake for ideas on flavor swaps and baking tips.

variation (if any)

Swap mozzarella for cheddar, pepper jack, or a blend.
Use ground chicken or turkey instead of breast if you like.
Add chopped green onions or cilantro on top after baking.
For a less sweet version, use less pineapple and add more soy sauce.

FAQs

Q: Can I use canned pineapple?
A: Yes. Drain the canned pineapple before adding so the filling does not get too wet.

Q: Can I make this vegetarian?
A: Yes. Use cooked beans, tofu, or a meat-free chicken substitute instead of chicken.

Q: Do I need to par-cook the peppers?
A: No. The peppers cook in the oven while the filling heats. If you like softer peppers, bake them 5–10 minutes before stuffing.

Q: Can I make this ahead of time?
A: Yes. Prepare the filling, stuff the peppers, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Conclusion

For another version of this idea, see the full recipe guide at Teriyaki Pineapple Chicken & Rice Stuffed Peppers – Umami | Recipe which has step photos and notes. If you want a Hawaiian-style take on stuffed peppers, check this Hawaiian Stuffed Peppers – 12 Tomatoes for extra inspiration.