Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine sweet, savory, and tropical flavors in one colorful, satisfying dish. These stuffed peppers make a perfect weeknight dinner that’s both comforting and a little adventurous. Enjoy a burst of juicy pineapple and tender chicken wrapped in vibrant bell peppers.

Ingredients

• 4 bell peppers (red, yellow, or green), tops cut off and seeds removed
• 2 cups cooked chicken, shredded or chopped
• 1/2 cup teriyaki sauce
• 1 cup pineapple chunks (fresh or canned)
• 1 1/2 cups cooked rice (white or brown)
• 2 green onions, chopped
• 1/2 cup shredded cheese (optional)
• 1 tablespoon cooking oil
• 1/4 cup water (for baking)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes to prepare them for stuffing.
2. Step 2: Heat oil in a large skillet over medium heat. Add the cooked chicken, teriyaki sauce, pineapple chunks, cooked rice, and chopped green onions. Stir well and cook until the mixture is heated through and well combined.
3. Step 3: Spoon the filling evenly into each prepared bell pepper, packing gently. If desired, sprinkle shredded cheese on top of the filling in each pepper.
4. Step 4: Place the stuffed peppers upright in a baking dish. Pour water into the bottom of the dish to create steam during baking. Cover with foil and bake for 25-30 minutes. Remove the foil and bake uncovered for another 10 minutes until the peppers are tender and cheese is melted.

Tips & Variations

• For a vegetarian version, swap chicken for tofu or chickpeas.
• Add diced jalapeños or a splash of sriracha to the filling for a spicy kick.
• Substitute rice with quinoa or cauliflower rice for a low-carb alternative.
• Try sweet chili or hoisin sauce instead of teriyaki for a different flavor.
• Mix in seasonal vegetables like zucchini or corn for added texture and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid overcooking the peppers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

Yes, you can sauté fresh chicken pieces in the skillet before adding the rest of the ingredients to create the filling. Make sure the chicken is fully cooked before stuffing the peppers.

What type of cheese works best for this recipe?

Mild cheeses like mozzarella or Monterey Jack melt well and complement the teriyaki flavor nicely. You can also try a little shredded cheddar for a sharper taste.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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★★★★★

4.9 from 121 reviews

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight is a vibrant and flavorful dish that combines juicy chicken, sweet pineapple, savory teriyaki sauce, and fluffy rice stuffed inside colorful bell peppers. Baked to perfection, this tropical-inspired meal offers a perfect balance of sweet and savory flavors with a hint of freshness from green onions and an optional cheesy finish.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

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Vegetables

• 4 large bell peppers (red, yellow, or green)
• 2 green onions, chopped

Protein & Filling

• 2 cups cooked chicken (rotisserie or sautéed)
• 1 cup cooked white or brown rice
• 1 cup pineapple chunks (fresh or canned)

Sauce & Seasoning

• 1/2 cup teriyaki sauce
• 1 tablespoon cooking oil

Optional

• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove all the seeds and membranes inside to create a hollow space for the filling.
2. Cook the Filling: Heat oil in a large skillet over medium heat. Add the cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice. Stir together until everything is heated through and the flavors are well combined.
3. Stuff the Peppers: Using a spoon, carefully fill each prepared bell pepper with the warm chicken and rice mixture. If you like, sprinkle shredded cheese on top of the filling for added creaminess and flavor.
4. Bake: Arrange the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom to help steam the peppers. Cover the dish with foil and bake for 25 to 30 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender and the cheese (if using) is melted and bubbly.

Notes

• You can substitute chicken with tofu or chickpeas for a vegetarian option.
• Add diced jalapeños or a splash of sriracha to the filling for a spicy twist.
• For a low-carb version, replace rice with quinoa or cauliflower rice.
• Try alternative sauces like sweet chili or hoisin sauce to vary the flavor.
• Add seasonal vegetables such as zucchini or corn into the filling for extra nutrition.

Keywords: Teriyaki stuffed peppers, chicken stuffed peppers, pineapple chicken recipe, baked stuffed peppers, teriyaki chicken and rice, tropical chicken dinner