Dinner

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

BySophie Carsel October 20, 2025October 20, 2025

Introduction

Teriyaki Pineapple Chicken & Rice Stuffed Peppers offer a delightful combination of savory and sweet flavors packed into colorful bell peppers. This easy, wholesome meal is perfect for busy weeknights and sure to please the whole family.

The image shows five yellow bell pepper halves placed on a dark plate, each stuffed with a layered filling. The base layer is light brown cooked rice, topped with grilled pieces of chicken that have a shiny glaze ranging from deep red to darker charred spots. On top of the chicken, there are bright yellow grilled pineapple chunks, adding a fresh look. The dish is sprinkled with small white sesame seeds and chopped green onions, giving a pop of color and texture contrast. The plate is set on a white marbled surface with some scattered green onion pieces around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bell peppers (any color, tops removed and seeds cleaned)
1 lb chicken breast or thighs (diced)
1 cup jasmine rice (cooked)
1 cup pineapple chunks (fresh or canned, drained)
0.5 cup shredded carrots
2 tbsp green onions (chopped)
1 cup teriyaki sauce (store-bought or homemade)
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper (to taste)
Sesame seeds (for garnish)
Chopped cilantro or green onion (for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly oil the peppers and bake them empty for 10 minutes to soften.
Step 2: Heat olive oil in a large skillet over medium heat. Add diced chicken seasoned with garlic powder, salt, and pepper. Cook until no longer pink, about 6–8 minutes.
Step 3: In a mixing bowl, combine the cooked chicken, cooked jasmine rice, pineapple chunks, shredded carrots, chopped green onions, and teriyaki sauce. Stir well to evenly mix all ingredients.
Step 4: Spoon the chicken and rice mixture into the pre-baked bell peppers. Arrange the stuffed peppers in a baking dish, cover with foil, and bake for 20 minutes.
Step 5: Remove the foil, optionally brush with extra teriyaki sauce or sprinkle with cheese, and bake for an additional 10 minutes until heated through and slightly browned. Garnish with sesame seeds and chopped cilantro or green onion before serving warm.

Tips & Variations

For extra flavor, use homemade teriyaki sauce or add a splash of soy sauce and honey to store-bought sauce.
Try mixing in red bell pepper or chopped snap peas for added crunch.
Use brown rice for a healthier alternative, but adjust cooking times accordingly.
Top with shredded mozzarella or Monterey Jack cheese during the last baking step for a melty finish.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To freeze, wrap individually in foil and place in a freezer-safe bag for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows five yellow bell pepper halves placed in a dark round plate, each filled with a layered mix of light brown rice at the bottom, topped with grilled pieces of glazed chicken that have a shiny, slightly charred surface, and golden grilled pineapple chunks on top. The dish is garnished with sprinkled white sesame seeds and small, bright green chopped scallions that add a pop of color. The plate sits on a white marbled surface, creating a clean and fresh backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, jasmine rice adds a fragrant touch, but you can use long-grain white, brown, or even quinoa as a substitute. Keep in mind that cooking times and textures may vary.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the chicken with firm tofu or cooked chickpeas, and use a vegetarian teriyaki sauce to keep the sweet and savory flavor profile intact.