Teriyaki Pineapple Chicken Rice Stuffed Peppers

If you’re craving a flavor-packed, wholesome dinner that looks as good as it tastes, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are exactly what you need. Sweet, tangy, and savory all at once, these stuffed peppers combine tender chicken, juicy pineapple, fluffy rice, and rich teriyaki sauce for a meal that’s both satisfying and visually stunning.

Perfect for weeknight dinners, meal prep, or entertaining, this recipe is a fun twist on traditional stuffed peppers. It’s nutrient-rich, high in protein, and comes together with minimal effort, making it ideal for busy families or anyone looking for a quick, delicious, and healthy meal.

Why This Recipe Stands Out

• Sweet and savory balance: The pineapple adds natural sweetness that pairs beautifully with teriyaki sauce.
• Protein-packed: With 20 grams of protein per pepper half, it’s filling and satisfying.
• Colorful and visually appealing: Perfect for family dinners or special occasions.
• Versatile: Easily adapted for vegetarian, low-carb, or dairy-free diets.
• Easy to make: Uses cooked chicken and rice for a speedy assembly.
• Crowd-pleasing: Combines familiar flavors with a tropical twist, perfect for kids and adults alike.

Why You’ll Love This Recipe

• Quick and simple with minimal prep time.
• Flavorful and balanced: sweet pineapple, savory teriyaki, and melty cheese.
• Perfect for meal prep or leftovers.
• Can accommodate dietary modifications with ease.
• Fun and colorful presentation that looks restaurant-quality.
• Provides a well-rounded meal with protein, carbs, and essential vitamins.

Ingredients Breakdown

Vegetables

• 4 large bell peppers, halved and seeds removed

Protein & Rice

• 1 pound cooked chicken breast, shredded or diced
• 2 cups cooked rice

Flavor Enhancers

• 1 cup canned pineapple tidbits, drained
• ½ cup teriyaki sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Cheese & Garnish

• 1 cup shredded mozzarella or cheese blend
• 2 green onions, sliced (optional)
• Sesame seeds (optional)

Serving Size: Each halved pepper is one serving.

Tools & Equipment Needed

• Baking dish
• Knife and cutting board
• Mixing bowl
• Spoon or spatula
• Oven

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).

2. Prepare the Bell Peppers

• Place halved bell peppers cut side up in a baking dish.
• Drizzle with olive oil and bake for about 10 minutes to soften slightly.

3. Make the Filling

• In a large bowl, combine cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
• Mix thoroughly to ensure all ingredients are evenly coated.

4. Stuff the Peppers

• Remove peppers from the oven and fill each half with the chicken and rice mixture, pressing down gently to fill completely.

5. Add Cheese

• Sprinkle the tops with shredded mozzarella or your preferred cheese blend.

6. Bake to Finish

• Return stuffed peppers to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and the peppers are tender.

7. Optional Garnish

• Let the peppers cool slightly.
• Garnish with sliced green onions and sesame seeds if desired.
• Serve warm.

Tips & Variations

• Spicy Version: Add diced jalapeños or a drizzle of sriracha to the filling for a kick.
• Vegetarian Option: Substitute chicken with cooked lentils, black beans, or tofu.
• Low-Carb Option: Swap rice for cauliflower rice or shredded cabbage.
• Tropical Twist: Use coconut rice and add a sprinkle of cilantro and lime zest for an island-inspired version.
• Make Ahead: Prepare the filling in advance and store in the fridge for up to three days. Pre-bake the peppers and stuff when ready to serve.

Flavor Profile & Pairings

• Taste: Sweet pineapple balances savory chicken and rich teriyaki sauce. Garlic and onion powders enhance depth, and black pepper adds mild heat.
• Texture: Tender peppers, juicy chicken, soft rice, and gooey melted cheese create a satisfying bite.
• Pairings:
  • Fresh Asian-style slaw for crunch
  • Sesame noodle salad for a complete meal
  • Steamed or roasted vegetables on the side

Nutritional Overview (Per Stuffed Pepper Half)

Nutrient	Amount
Calories	280 kcal
Protein	20 g
Carbohydrates	24 g
Sugars	7 g
Fat	12 g
Saturated Fat	4 g
Fiber	2 g
Sodium	580 mg
Vitamin C	75% DV
Calcium	15% DV
Iron	10% DV

Dietary Notes: Balanced protein and carbs, rich in vitamin C, calcium, and iron. Easily adapted to vegetarian or low-carb versions.

Make-Ahead & Meal Prep Tips

• Prepare the Filling: Make the chicken and rice mixture a day ahead.
• Pre-bake Peppers: Bake for 10 minutes, store in the fridge, and finish stuffing and baking later.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F for 10–15 minutes until heated through and cheese is melty.

FAQs

1. Can I use frozen pineapple?
Yes, thaw and drain before mixing to avoid excess moisture.

2. Can I make this gluten-free?
Yes, ensure your teriyaki sauce is gluten-free.

3. Can I use raw chicken?
Cook the chicken first. Using pre-cooked chicken ensures even cooking and faster prep.

4. How do I prevent soggy peppers?
Bake peppers for 10 minutes before stuffing to remove excess moisture.

5. Can this be made ahead for meal prep?
Absolutely. Prepare the filling and pre-bake peppers. Assemble and bake when ready to eat.

Cooking Timeline (at a Glance)

Step	Time
Preheat oven	5 minutes
Pre-bake peppers	10 minutes
Prepare filling	5 minutes
Stuff peppers & add cheese	5 minutes
Bake stuffed peppers	15–20 minutes
Total	35–40 minutes

Serving Suggestions

• Serve hot from the oven with optional garnishes like green onions and sesame seeds.
• Pair with a side salad, slaw, or roasted veggies for a complete meal.
• Portion-controlled, easy to serve for meal prep or lunchboxes.

Ingredient Spotlight

Bell Peppers:

• High in vitamin C, antioxidants, and fiber.
• Choose peppers that stand upright for even stuffing and baking.

Pineapple:

• Adds natural sweetness and tropical flavor.
• Contains bromelain, which may aid digestion and reduce inflammation.

Teriyaki Sauce:

• Adds umami richness and savory depth.
• Adjust amount based on preferred sweetness or saltiness.

Pro Cooking Tips

• Drain pineapple thoroughly to avoid watery filling.
• Taste filling before stuffing to adjust seasoning.
• Broil for 2–3 minutes at the end for caramelized cheese and extra depth.
• Cut peppers evenly for consistent cooking and presentation.

Storage & Freezing Guide

• Refrigeration: Store assembled or leftover stuffed peppers in an airtight container for up to 3 days.
• Reheating: Warm in a 350°F oven for 10–15 minutes until heated through.
• Freezing: Assemble peppers without cheese, freeze individually, then bake with cheese when ready.

Expanded Conclusion

Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious marriage of sweet, savory, and umami flavors that deliver both comfort and nutrition. Easy to make, visually appealing, and versatile, this dish is perfect for families, meal preppers, and dinner parties alike.

With tender chicken, juicy pineapple, and melty cheese inside vibrant bell peppers, every bite is a satisfying balance of textures and flavors. This recipe proves that healthy meals can be indulgent, practical, and exciting all at once.

Whether you’re prepping for the week, feeding a crowd, or looking for a colorful weeknight dinner, these stuffed peppers are bound to become a staple in your home-cooking rotation.

Print