Introduction

These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a vibrant and flavorful meal that’s both satisfying and easy to prepare. Combining tender chicken, sweet pineapple, and savory teriyaki sauce, all baked inside colorful bell peppers, it’s a perfect weeknight dinner that looks as good as it tastes.

The image shows six yellow bell peppers cut in half and hollowed out, each filled with a layer of white rice mixed with small green herbs. On top of the rice, there is a layer of grilled, browned chicken pieces with a slightly charred texture and a reddish seasoning. Each stuffed pepper half is topped with a generous sprinkle of chopped green onions and some sesame seeds. The peppers are arranged closely together on a white plate with a subtle textured edge, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers (any color), halved & seeds removed

2 cups cooked rice

1 lb chicken breast, diced

1 cup pineapple chunks (fresh or canned, drained)

½ cup teriyaki sauce

1 tbsp soy sauce

1 tbsp olive oil

1 tsp garlic powder

½ tsp ginger powder

½ tsp black pepper

½ cup shredded mozzarella or cheddar cheese (optional)

Green onions & sesame seeds (for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Arrange the halved and seeded bell peppers upright in a baking dish.

Step 2: Heat olive oil in a skillet over medium heat. Add the diced chicken and cook until golden brown.

Step 3: Sprinkle in garlic powder, ginger powder, and black pepper. Stir to coat the chicken evenly.

Step 4: Add pineapple chunks, teriyaki sauce, and soy sauce to the skillet. Stir and let the mixture simmer for 5 minutes to blend the flavors.

Step 5: Stir the cooked rice into the chicken and pineapple mixture until everything is well combined.

Step 6: Spoon the chicken and rice filling into each bell pepper half, packing them generously.

Step 7: If desired, sprinkle shredded cheese on top of each stuffed pepper.

Step 8: Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake another 5 minutes or until the peppers are tender and cheese is melted.

Step 9: Garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.

Use quinoa or cauliflower rice as a low-carb alternative to white rice.

Try adding chopped bell pepper tops or diced vegetables like zucchini into the filling for extra crunch.

For a spicy kick, add a pinch of red pepper flakes or drizzle with sriracha before serving.

FAQs

Can I use ground chicken instead of diced chicken breast?

Yes, ground chicken works well in this recipe and will cook faster. Adjust cooking time accordingly and ensure it’s fully cooked before adding the sauces.

Can I prepare this recipe ahead of time?

Absolutely. Assemble the stuffed peppers and refrigerate them covered for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking straight from the fridge.