Let me tell you about the magic that happens when teriyaki sauce meets juicy pineapple in these stuffed peppers – it’s like a flavor party in your mouth! I’ve been tweaking this recipe for years (my poor family has taste-tested more versions than I can count), and this sweet-savory combo with tender chicken and melty cheese is our absolute favorite. Stuffed peppers are the ultimate weeknight win – they’re basically edible bowls that pack your protein, veggies, and grains all in one gorgeous package.
What makes these special? That perfect balance between the rich umami of teriyaki and the bright pop of pineapple. The first time I tried adding pineapple to my usual stuffed peppers, I’ll admit I was skeptical – but wow, does it work! The natural sweetness caramelizes slightly in the oven, playing off the savory chicken and garlicky rice. After dozens of test batches, I’ve nailed the sauce-to-filling ratio so every bite is moist but never soggy. Trust me, these disappear faster than you can say “seconds please” at our dinner table!
Why You'll Love These Teriyaki Pineapple Chicken Rice Stuffed Peppers
Let me count the ways these beauties will become your new weeknight heroes:
- Perfect flavor balance – The sweet pineapple cuts through the rich teriyaki like they were made for each other (spoiler: they were!)
- Prep is a breeze – I’ve timed it – you can have these in the oven in 15 minutes flat while the peppers soften
- Heat it how you like it – My kids go mild, but I always keep red pepper flakes handy for my portion
- Total crowd-pleaser – Even my picky nephew scarfs these down (the melted cheese helps, obviously)
Honestly? The hardest part is waiting for that cheese to get golden and bubbly!
Ingredients for Teriyaki Pineapple Chicken Rice Stuffed Peppers
Here’s everything you’ll need to make these flavor-packed stuffed peppers – I like to lay all my ingredients out before starting, just like my grandma taught me:
- 4 large bell peppers – halved lengthwise and seeds removed (any color works, but I’m partial to red for their sweetness)
- 1 tablespoon olive oil – for that perfect light coating
- 1 pound cooked chicken breast – shredded or diced (I often use leftovers from last night’s roast chicken)
- 2 cups cooked rice – packed (white or brown both work great here)
- 1 cup canned pineapple tidbits – drained really well (save the juice for cocktails!)
- 1/2 cup teriyaki sauce – divided (I use half in the mix, half for drizzling)
- 1/2 teaspoon garlic powder – our flavor secret weapon
- 1/2 teaspoon onion powder – adds depth without chopping
- 1/4 teaspoon black pepper – freshly ground if you’ve got it
- 1 cup shredded mozzarella – or try a cheddar-jack blend for extra kick
Optional garnishes: These take it over the top!
- Sliced green onions – for that fresh crunch
- Sesame seeds – toasted if you’re feeling fancy
- Extra teriyaki drizzle – because more sauce is always better
- Red pepper flakes – my spicy-loving friends swear by this
Pro tip: Measure your teriyaki sauce in a liquid measuring cup – it’s way easier to pour into the mixing bowl without drips!
Equipment Needed
Before we dive into making these delicious stuffed peppers, let’s gather our kitchen essentials – nothing fancy required!
- 9×13 inch baking dish – or any oven-safe pan that fits your peppers snugly
- Large mixing bowl – for that glorious filling mixture
- Measuring cups and spoons – because eyeballing teriyaki sauce never ends well
- Chef’s knife and cutting board – for prepping those beautiful peppers
- Wooden spoon or spatula – my trusty mixing companion
That’s it! No special gadgets needed – just good old-fashioned kitchen basics. Now let’s get cooking!
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Follow these steps for perfect stuffed peppers every time – I’ve included all my timing tricks!
- Preheat your oven to 375°F (190°C) – this gives it time to stabilize while you prep.
- Prep the peppers: Place halved peppers cut-side-up in your baking dish, drizzle with olive oil, and bake for 10 minutes. This softens them just enough to hold the filling beautifully.
- Make the filling: While peppers bake, mix chicken, rice, pineapple, 1/4 cup teriyaki sauce, garlic powder, onion powder, and black pepper in your bowl. Taste and adjust seasoning – sometimes I sneak in an extra splash of sauce!
- Stuff ’em up: Remove peppers from oven (careful – they’re hot!), pack filling firmly into each half. Top with remaining teriyaki sauce and all that glorious cheese.
- Final bake: Return to oven for 20 minutes until cheese is golden and bubbly. If you like extra browning, broil for 1-2 minutes at the end (watch closely!).
- Garnish and serve: Sprinkle with green onions and sesame seeds while still piping hot – the aromas will have everyone rushing to the table!
Total oven time is about 30 minutes, but the hands-on work is quick – perfect for busy nights when you want something special without the fuss!
Pro Tips for Perfect Stuffed Peppers
Here are my tried-and-true tricks from years of stuffing peppers (and yes, learning from my mistakes!):
- Dry those peppers! Pat the insides with a paper towel before oiling – helps prevent soggy bottoms.
- Drain pineapple like your life depends on it – I press mine in a mesh strainer then blot with paper towels.
- Sauce control is key – Start with less teriyaki, you can always add more after tasting the filling.
- Cheese matters – Low-moisture mozzarella melts beautifully without making things greasy.
Ingredient Substitutions & Variations
This recipe is wonderfully adaptable – here’s how I mix it up:
- Protein swaps: Ground turkey works great, or try chickpeas for vegetarian (use 2 cans, drained).
- Rice alternatives: Cauliflower rice saves carbs (sauté it first to remove moisture).
- Cheese adventures: Pepper jack adds heat, smoked gouda brings depth.
- Veggie boosts: I often stir in diced water chestnuts or shredded carrots for crunch.
The beauty? Every variation still gives you that sweet-savory magic!
Serving Suggestions
Oh honey, let’s talk about making these beauties shine at the table! I always say presentation is half the fun with stuffed peppers – that pop of color deserves a proper stage. Here’s how I love to serve them:
- Asian slaw sidekick – My go-to is shredded cabbage with sesame dressing (takes 5 minutes and cuts through the richness perfectly)
- Steamed broccoli – Toss it with garlic and a splash of that leftover teriyaki for instant fancy
- Extra teriyaki drizzle – I warm a little extra sauce to zigzag over the cheese just before serving – so pretty!
For garnish, I do a little artist’s touch – sprinkle sliced green onions in one direction and sesame seeds in the other. Looks like I spent hours when really? I just grabbed what was in my spice drawer. Pro tip: Serve these straight from the baking dish – those golden edges and bubbling cheese make everyone’s eyes light up before they even take a bite!
Storage & Reheating Instructions
Let me tell you – these stuffed peppers make fantastic leftovers! Here’s exactly how I store and revive them so they taste just as good as fresh-from-the-oven:
Storage: Once cooled completely, transfer peppers to an airtight container with parchment between layers (prevents sticking). They’ll keep beautifully in the fridge for 3 days – any longer and the rice starts drying out. My grandma’s trick? Label the container with the date (because we’ve all had that “Wait, is this still good?” moment).
Reheating: I’ve tried every method imaginable, and here’s what works best:
- Oven method (my favorite): Preheat to 350°F (175°C), place peppers on a baking sheet, cover loosely with foil, and heat for 15-20 minutes until warmed through. Remove foil last 5 minutes to re-crisp the edges.
- Air fryer shortcut: 8 minutes at 325°F (160°C) gives you that just-baked texture in half the time!
- Microwave in a pinch: 1-2 minutes at 50% power with a damp paper towel over top prevents rubbery cheese.
Word to the wise: If the filling seems dry when reheating, a tiny splash of chicken broth or teriyaki sauce works miracles. And whatever you do – don’t skip re-toasting those sesame seeds for garnish! It makes all the difference.
Nutrition Information
Okay, full disclosure time – I’m the type who believes food should be enjoyed first and nutrition tracked second (life’s too short not to eat that extra cheese, am I right?). But for those who like to know what they’re eating, here’s the approximate breakdown per stuffed pepper half:
- Calories: Around 350 – filling but not overly heavy
- Protein: 25g (thanks to all that chicken!)
- Carbs: 40g (from the rice and pineapple)
- Sugar: 12g (mostly from the pineapple’s natural sweetness)
- Fat: 10g (the cheese and olive oil do their thing)
- Fiber: 3g – those pepper walls count!
A quick heads-up – these numbers can vary based on your exact ingredients (especially the teriyaki sauce brand and cheese amount – no judgment if you go heavy on either!). I calculate based on standard measurements, but your mileage may differ slightly. The pineapple adds some natural sugars, but it’s balanced by the protein-packed chicken and fiber-rich peppers.
For my gluten-free friends: Just be sure to use certified GF teriyaki sauce, and you’re golden! And if you’re watching sodium, look for low-sodium sauce options or make your own – I’ve got a killer homemade teriyaki recipe I can share if you’re interested.
Teriyaki Pineapple Chicken Rice Stuffed Peppers FAQs
I get asked about these stuffed peppers constantly (and I love chatting about them!), so here are answers to the most common questions:
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully – just chop it small (about 1/2 inch pieces) so it cooks evenly. The flavor will be brighter and slightly tarter, which I actually prefer. Pro tip: Microwave fresh pineapple chunks for 30 seconds to soften them slightly before mixing into the filling.
How do I make this recipe gluten-free?
Super easy swap! Just use certified gluten-free teriyaki sauce (I love the San-J brand) and double-check your other ingredients. The rest – chicken, rice, peppers, pineapple – are naturally gluten-free. My celiac friends say they can’t tell the difference!
Which pepper colors taste sweetest?
Red and orange bell peppers are the sweetest (perfect with the pineapple!), while green have a slightly bitter edge. Yellow falls somewhere in between. My favorite combo? Use a mix of red and yellow for a gorgeous color contrast that tastes as good as it looks!
Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious and flavorful dish combining tender chicken, sweet pineapple, and teriyaki sauce stuffed into bell peppers and topped with melted cheese.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the bell pepper halves in a baking dish, cut side up, and drizzle with olive oil.
- Bake the peppers for 10 minutes to soften slightly.
- In a large bowl, mix the shredded chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Remove the peppers from the oven and fill each half with the chicken and rice mixture.
- Sprinkle shredded cheese on top of each stuffed pepper.
- Return the baking dish to the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with sliced green onions and sesame seeds if desired.
- Serve hot.
Notes
- Use any color of bell peppers for variety.
- Adjust the amount of teriyaki sauce to your taste.
- For a spicier version, add red pepper flakes or hot sauce to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: teriyaki, pineapple, chicken, stuffed peppers, rice, easy dinner
