Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Get ready to fall in love with this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe — a deliciously vibrant meal that marries tender chicken, the sweet punch of pineapple, and savory teriyaki, all tucked inside colorful bell peppers. It’s an easy, satisfying dish that’s perfect for weeknight dinners or whenever you want to impress with minimal effort and maximum flavor.

Ingredients You’ll Need

This Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe comes together with a handful of straightforward ingredients that pack in big flavors. Each component plays an essential role—the sweet pineapple adds brightness, the chicken keeps it hearty, and the bell peppers offer a crisp, fresh lift. Plus, the teriyaki sauce ties it all together with that irresistible umami-rich glaze.

• Large bell peppers: Choose bright red, yellow, or orange for sweetness and a gorgeous presentation; halving them makes the perfect vessel.
• Olive oil: Just a little drizzle helps the peppers soften perfectly without losing their structure.
• Cooked chicken breast: Use shredded or diced for easy incorporation and a lean protein punch.
• Cooked rice: A fluffy bed that holds all the flavors together and adds comforting texture.
• Piña tidbits (canned pineapple): Drained well to avoid sogginess while lending tropical sweetness.
• Teriyaki sauce: That signature glaze brings sweetness and depth—either store-bought or homemade works wonders.
• Garlic powder & onion powder: Simple seasonings that elevate every bite with subtle savoriness.
• Black pepper: Adds just the right touch of warmth and balance.
• Shredded mozzarella cheese: Melts beautifully to create a gooey, golden topping.
• Green onions and sesame seeds (optional): Fresh and nutty garnishes that brighten the final dish.

Variations

The beauty of this Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is how effortlessly it adapts to what you have on hand or prefer. Don’t hesitate to tweak it a bit—each variation can shine just as brightly, making the recipe your own.

• Swap the chicken: Use ground turkey, tofu, or shrimp instead for a different protein twist that still works perfectly.
• Make it spicy: Add a dash of chili flakes or sriracha to the mix for an exciting kick.
• Cheese choices: Experiment with pepper jack or gouda for a unique melting texture and flavor.
• Grain options: Try quinoa, cauliflower rice, or brown rice for different textures and nutritional benefits.

How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Step 1: Prep and Softened Peppers

Begin by preheating your oven to 375°F (190°C). Arrange the halved bell peppers cut side up in a baking dish, then lightly drizzle them with olive oil. Pop them into the oven for about 10 minutes to soften just enough to become tender but still hold their shape—this makes stuffing so much easier and tastier.

Step 2: Create the Flavorful Filling

While the peppers are baking, mix together the cooked chicken, rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper in a large bowl. Make sure every bite is generously coated with that sweet-savory teriyaki glaze. This filling is the heart of the dish—full of punchy flavor and texture!

Step 3: Stuff the Peppers and Bake Again

Once your peppers are softened, pull them from the oven and spoon the chicken and rice mixture inside each half. Press gently to pack in the filling. Then sprinkle a generous layer of shredded mozzarella (or cheese blend) on top to add that irresistible melty goodness. Return the stuffed peppers to the oven and bake for another 15–20 minutes until the cheese bubbles and the peppers are thoroughly tender.

Step 4: Garnish and Serve Warm

After baking, give the stuffed peppers a few minutes to cool slightly. Then top them with sliced green onions and sesame seeds for a fresh, nutty finish that adds crunch and color. Serve these beauties warm and watch everyone’s eyes light up!

How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Garnishes

Green onions and toasted sesame seeds shine as classic garnishes here, adding freshness and that signature nuttiness. You can also try a small drizzle of extra teriyaki sauce or a sprinkle of chopped cilantro for a pop of herbal brightness.

Side Dishes

Pair these stuffed peppers with a simple green salad or steamed veggies to keep the meal light yet satisfying. Alternatively, serve with some crunchy Asian slaw or garlic-roasted broccoli for added variety and texture contrast.

Creative Ways to Present

For a fun twist, serve the stuffed peppers on a bed of baby greens or sprinkle extra toasted sesame seeds around the plate. To impress at a dinner party, slice them into smaller bite-sized pepper cups for easy appetizers that everyone can grab and enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day as the flavors meld beautifully overnight—just reheat before serving.

Freezing

You can freeze individual stuffed pepper halves by wrapping them tightly in plastic wrap and placing in a freezer-safe container or bag. They stay delicious for up to 2 months—perfect for prepping meals in advance.

Reheating

Reheat from the fridge or freezer in a preheated oven at 350°F (175°C) for 15–20 minutes until warmed through to keep the peppers tender and cheese melty. Microwaving is fine too but can sometimes make the peppers a bit softer.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is a joyful celebration of color, flavor, and texture that never fails to satisfy. It’s an approachable weeknight dinner that feels special, and with all the delicious layers, it’s bound to become one of your go-to favorites. Trust me, once you try it, you’ll wonder how you ever lived without it!

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