If you’re looking for a sweet and savory dinner, these Teriyaki Pineapple Chicken Stuffed Peppers are the perfect choice. Packed with juicy chicken, tangy pineapple, and flavorful rice, this dish is both comforting and vibrant.

Why You’ll Love This Recipe

This recipe combines bold teriyaki flavor with natural sweetness from pineapple for a perfectly balanced bite. It’s simple to prepare, family-friendly, and great for meal prep. Plus, it’s a colorful and nutritious way to enjoy stuffed peppers.

Ingredients

Homemade teriyaki chicken stuffed peppers served warm with sesame seeds and fresh garnish. — Flavor-packed chicken and rice stuffed peppers

• 4 large bell peppers, halved and seeds removed
• 2 cups cooked rice
• 1 lb chicken breast, diced
• 1 cup pineapple chunks (fresh or 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

Instructions

Preheat oven to 375°F (190°C).
Arrange halved bell peppers in a baking dish.
Heat olive oil in a skillet over medium heat.
Add diced chicken and cook until golden and fully cooked.
Stir in garlic powder, ginger powder, and black pepper.
Add pineapple chunks, teriyaki sauce, and soy sauce. Simmer for 5 minutes.
Mix in cooked rice and stir until evenly coated.
Spoon the mixture into each pepper half.
Top with cheese if desired.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 5 minutes until tender.
Garnish with green onions and sesame seeds before serving.

These Teriyaki Pineapple Chicken Stuffed Peppers are best served warm for maximum flavor.

Close-up of baked stuffed peppers with melted cheese, sweet pineapple, and savory chicken filling. — Easy teriyaki stuffed peppers for dinner

Tips & Tricks

• Use freshly cooked rice for better texture
• Swap chicken breast with chicken thighs for extra juiciness
• Add a splash of pineapple juice for deeper sweetness
• Use low-sodium soy sauce to control saltiness
• For a spicy kick, add chili flakes or sriracha

Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, gluten-free (if using gluten-free soy sauce)

Teriyaki pineapple chicken stuffed peppers filled with rice and juicy chicken, baked until tender and topped with green onions and sesame seeds. — Sweet and savory stuffed peppers with teriyaki chicken

Notes

• Brown rice or jasmine rice both work well
• You can skip cheese for a lighter version
• Serve with a side salad or steamed vegetables

Nutrition (Approximate)

Calories: 380 per serving
Protein: 28g
Carbs: 42g
Fat: 10g

FAQ

Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?
Yes, prepare the filling and refrigerate it, then stuff and bake when ready.

Can I freeze stuffed peppers?
Yes, freeze before or after baking. Wrap tightly for best results.

What rice works best for this recipe?
Jasmine, basmati, or brown rice all work well.

Can I make this recipe dairy-free?
Yes, simply skip the cheese topping.

Is this recipe spicy?
No, but you can add spice if desired.

Storage

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze up to 2 months
Reheating: Reheat in oven at 350°F or microwave until warm