Teriyaki Pineapple Chicken & Rice Stuffed Peppers

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers remind me of summer nights, where the air is warm, and everything feels just a bit more relaxed. The sweet tang of pineapple, the deep umami of teriyaki, and the comforting bite of rice and chicken all come together in a way that instantly transports me to my favorite tropical flavors—without needing to leave my kitchen.

I’ve always loved a good stuffed pepper, but I used to stick with the classic ground beef and tomato sauce version. One day, I had leftover pineapple in my fridge and a craving for something different, so I decided to experiment. The result? A dish that’s now a staple in my home. It’s the perfect balance of sweet and savory, and it’s ridiculously easy to put together.

If you’re like me and love meals that are both nutritious and packed with bold flavors, you’re going to love this one. The bell peppers hold everything together beautifully, making for a dish that’s as visually appealing as it is delicious. Plus, it’s a fantastic way to get in some extra veggies without sacrificing comfort or heartiness.

So, let’s get cooking—I promise this is one recipe you’ll want to make again and again.

Short Description

Juicy ground chicken, sweet pineapple, and a rich teriyaki glaze come together in these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Baked to perfection with melted cheese, they’re a hearty, flavorful meal packed with protein and wholesome ingredients.

Key Ingredients

• 4 large bell peppers, halved and deseeded
• 1 lb ground chicken
• 1 cup cooked rice (white, brown, or jasmine)
• 1 cup diced pineapple (fresh or canned)
• ½ cup teriyaki sauce
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese

For garnish:

• Chopped green onions
• Sesame seeds

Tools Needed

• Large skillet
• Cutting board and knife
• Baking dish
• Mixing spoon
• Measuring cups and spoons
• Foil

Cooking Instructions

Step 1: Prepare the Oven and Peppers

Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking. Cut the bell peppers in half, remove the seeds, and place them in the baking dish, cut side up.

Step 2: Cook the Chicken Mixture

Heat a skillet over medium heat. Add the ground chicken and cook for 5-6 minutes, breaking it apart until browned. Stir in the minced garlic, grated ginger, salt, and black pepper, and cook for another 2 minutes until fragrant.

Step 3: Add Teriyaki, Pineapple, and Rice

Pour in the teriyaki sauce and stir well. Add the diced pineapple and cooked rice, mixing everything together. Let it simmer for 3 minutes, allowing the flavors to meld. Remove from heat.

Step 4: Stuff the Peppers

Spoon the chicken mixture into each bell pepper half, pressing gently to pack it in.

Step 5: Add Cheese and Bake

Sprinkle shredded mozzarella cheese over the top of each stuffed pepper. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.

Step 6: Garnish

Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Why You’ll Love This Recipe

Sweet and Savory Perfection – The pineapple and teriyaki create a perfect balance of flavors.
Easy & Wholesome – A complete meal with protein, grains, and veggies all in one.
Meal Prep Friendly – Make a batch ahead of time for quick and delicious meals.
Family-Approved – Even picky eaters love the cheesy, flavorful filling.
Customizable – Swap proteins, rice, or veggies to fit your dietary needs.

Mistakes to Avoid & Solutions

1. Overcooking the Peppers

If baked too long, they can become too soft. Keep an eye on them and remove them as soon as they are tender but still hold their shape.

2. Soggy Filling

Drain excess pineapple juice before adding it to the mix to prevent extra moisture.

3. Bland Filling

Make sure to season each layer well—don’t skip the garlic, ginger, and black pepper!

4. Cheese Burning

If your oven runs hot, keep the foil on longer to prevent over-browning.

Serving and Pairing Suggestions

Side Dish: Serve with a fresh cucumber salad or roasted vegetables.

Pairing: These peppers go well with iced green tea, coconut water, or a light white wine like Sauvignon Blanc.

Garnish Ideas: A drizzle of extra teriyaki sauce or a sprinkle of crushed peanuts adds extra flavor.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap individual stuffed peppers in plastic wrap and freeze for up to 3 months.

Reheat: Warm in the microwave for 1-2 minutes, or bake at 350°F (175°C) for 10 minutes.

FAQs

1. Can I use a different protein?
Yes! Ground turkey, beef, or even tofu work well in place of chicken.

2. What’s the best type of rice to use?
Any cooked rice works, but jasmine or brown rice adds great texture.

3. Can I make this dairy-free?
Absolutely! Just leave out the cheese or use a dairy-free alternative.

4. Can I prep these ahead of time?
Yes, stuff the peppers and refrigerate them up to 24 hours in advance, then bake when ready.

5. Do I need to pre-cook the peppers?
Nope! They soften perfectly while baking, so no extra step is needed.

Tips & Tricks

– Roast the peppers for 5 minutes before stuffing if you prefer them extra tender.
– Add a dash of red pepper flakes for a spicy kick.
– Swap mozzarella for cheddar for a sharper cheese flavor.
– Use leftover rotisserie chicken instead of cooking ground chicken for a shortcut.

Recipe Variations

Hawaiian BBQ Stuffed Peppers: Swap teriyaki sauce for BBQ sauce and add chopped ham.

Spicy Sriracha Pineapple Peppers: Mix 1 tbsp sriracha into the teriyaki sauce for extra heat.

Low-Carb Keto Version: Replace rice with cauliflower rice and use sugar-free teriyaki sauce.

Vegetarian Version: Use crumbled tofu or chickpeas instead of chicken.

Final Thoughts

Cooking should always be an enjoyable experience, and this recipe is proof that delicious meals don’t need to be complicated. I love how the flavors in these stuffed peppers work together—sweet pineapple, savory teriyaki, tender chicken, and gooey melted cheese.

Each bite is a little explosion of textures and flavors, making it one of my favorite go-to meals when I want something easy yet impressive.

These stuffed peppers also remind me how fun it is to play with flavors. Don’t be afraid to adjust the seasoning, add a little heat, or swap in different ingredients to make it your own. Recipes should be a starting point, not a rulebook!

I hope this dish finds a spot in your regular meal rotation. It’s wholesome, satisfying, and packed with flavor—everything a great home-cooked meal should be. Happy cooking, and enjoy every bite!