This Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet pineapple, savory teriyaki, tender shredded chicken, and comforting rice all baked inside big bell peppers. You get a mix of juicy, slightly sticky filling with tender roasted pepper shells that hold every bite. It’s easy because most of the work is simple sautéing and stuffing, then the oven finishes everything while you set the table. This is a weeknight winner and also makes a nice meal prep option; serve with a light green salad or steamed veggies for a complete plate. If you enjoy creamy chicken-and-rice dinners, try our take on creamy smothered chicken and rice for another cozy option.
Why You’ll Love This Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Hands-off oven finish: cook the filling, stuff the peppers, bake — the oven does the rest.
- Balanced sweet-savory: teriyaki and pineapple give a Hawaiian-style lift without extra fuss.
- One-pan friendly: the skillet and baking dish keep cleanup low.
- Flexible protein: shredded chicken is quick and ideal for using leftovers.
- Kid-friendly and adult-approved: mild heat with optional red pepper flakes for those who want more kick.
- Make-ahead friendly: filling reheats well and peppers hold up in the fridge.
- Easy to customize: swap cheeses, rice type, or add veggies for nutrition and color.
- Crowd-pleaser: looks colorful and serves well for family dinners or casual gatherings.
What Is Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
This dish is bell peppers filled with a savory-sweet mix of shredded chicken, cooked rice, diced pineapple, and teriyaki sauce, gently seasoned with garlic and ginger. The filling tastes tangy, slightly sweet, and savory with a soft, saucy texture; the roasted peppers add a tender, slightly charred contrast. It’s a cozy weeknight meal with a tropical twist—think Hawaiian-style comfort food without complicated steps. The method is stovetop sautéing for the filling, then oven baking to tenderize the peppers and meld flavors. It’s simple, bright, and satisfying.
Ingredients for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
For the Base
- 2 large boneless, skinless chicken breasts, shredded
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil (for cooking)
For the Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
To Serve
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use rotisserie chicken or leftover cooked chicken breasts to save time. For a leaner option, use white-meat only.
- Rice: Brown rice adds fiber and a nuttier flavor; white rice makes the filling softer and quicker to cook. Use leftover rice to keep the stuffing from getting mushy.
- Pineapple: Fresh pineapple brightens the dish; canned works fine—drain well to avoid excess liquid.
- Teriyaki sauce: Use low-sodium teriyaki for lower salt. If you prefer, mix a tablespoon of soy sauce with a teaspoon of honey as a simple swap (optional).
- Cheese: Optional for topping. Use a dairy-free shredded cheese for a vegan-friendly finish (but note chicken makes this non-vegan unless swapped).
- Heat: Omit red pepper flakes if serving kids or those sensitive to spice.
Step-by-Step Instructions
Step 1 – Prep the peppers and oven
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Stand them upright in a baking dish so they fit snugly. Drizzle the inside lightly with the 1 tablespoon olive oil for drizzling.
Visual cue: The peppers should sit upright and not tip over in the dish.
Step 2 – Sauté the aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30–60 seconds. Do not let it burn.
Step 3 – Add chicken and flavorings
Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if using. Season with salt and pepper. Cook, stirring, until heated through, about 5–6 minutes. The sauce should coat the chicken and the pineapple should warm slightly.
Visual cue: The mixture should look glossy and saucy, not dry.
Step 4 – Stir in the rice
Stir in 1 cup cooked rice until everything is well combined and heated through. Taste and adjust salt or pepper as needed. If the filling feels dry, add a small splash of water or a teaspoon more teriyaki.
Step 5 – Stuff the peppers and bake
Spoon the mixture into the prepared peppers, pressing down gently so each pepper is well filled. Drizzle a little olive oil on the pepper tops and cover the baking dish tightly with foil. Bake for 25–30 minutes. For a crispier top, remove the foil for the last 5 minutes. If using cheese, sprinkle it on top during the last 5 minutes of baking so it melts and browns slightly.
Pro cue: Peppers are done when tender and the internal filling reaches 165°F (74°C).
Step 6 – Rest and serve
Let the stuffed peppers rest for 5 minutes before serving to let juices settle. Serve warm with your chosen side.
Visual cue: Juices will settle and the peppers will be easy to lift from the dish.
Pro Tips for Success
- Use day-old or cooled rice: freshly cooked hot rice can make the filling soggy.
- Drain canned pineapple well: excess juice thins the filling and can make the peppers watery.
- Shred chicken finely: smaller pieces distribute flavor and mix better with rice.
- Don’t overcook garlic: it browns quickly and turns bitter; cook until just fragrant.
- Test one pepper first: if you’re unsure about baking time, check one after 20 minutes.
- Keep an eye on the foil: if the peppers steam too much, uncover for the last 5 minutes for better texture.
- Use a meat thermometer: filling should reach 165°F to ensure food safety.
Flavor Variations
- Optional: Pineapple Teriyaki Veggie — swap shredded chicken for shredded jackfruit or mushrooms for a vegetarian version (use a vegan teriyaki).
- Optional: Spicy Teriyaki — add a teaspoon of Sriracha or more red pepper flakes to the filling for extra heat.
- Optional: Smoky Twist — stir in 1/4 teaspoon smoked paprika for a smoky note that pairs well with pineapple.
- Optional: Nut Crunch — sprinkle toasted sesame seeds or chopped cashews on top after baking for crunch.
- Optional: Herb Brightness — fold in chopped green onions or cilantro after baking for a fresh finish.
- Optional: Cheesy Melt — swap mozzarella for sharp cheddar or pepper jack for a bolder flavor.
Serving Suggestions
- Serve with a crisp green salad dressed lightly with rice vinegar or a citrus vinaigrette.
- Pair with steamed broccoli or snap peas for a green, crunchy side.
- Add a small scoop of extra warmed rice or quinoa alongside for bigger appetites.
- Plate two halves per person for a family-style meal, or serve one whole pepper as a hearty individual portion.
- Great for casual dinner parties—arrange on a platter with lime wedges for brightness.
- For a light lunch, serve one pepper with a cup of miso soup or a simple vegetable soup.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the filling up to 24 hours in advance and refrigerate in an airtight container. Stuff peppers just before baking for best texture.
- Assembly ahead: You can stuff peppers and cover tightly with foil in the fridge for up to 6 hours before baking; add 5–10 minutes to bake time if chilled.
- Storage (fridge): Store leftover stuffed peppers in an airtight container for up to 3–4 days.
- Reheating: Reheat in a 350°F oven for 12–15 minutes until warmed through, or microwave individual portions for 1–2 minutes, checking for even heat. Oven reheating keeps the pepper texture better than microwave.
- Texture notes: Refrigeration will firm the filling and soften the pepper more; reheating restores warmth but peppers can become softer with repeated reheats.
Storage and Freezing Instructions
- Freezing: You can freeze the cooked filling separately in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and stuff fresh peppers before baking for best results.
- Freezing whole stuffed peppers: Possible but not ideal. The pepper texture will change and become softer when thawed and reheated. If you must freeze whole peppers, wrap tightly and use within 2 months. Reheat from frozen at 350°F for 30–40 minutes, covered, until heated through.
- Tip: For best long-term results, freeze filling and fresh peppers separately to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 360 kcal | 30 g | 36 g | 9 g | 3 g | 780 mg
Estimates vary by brands and portions.
FAQ About Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Q: My filling is too watery. What went wrong?
A: Likely excess pineapple juice or too-hot freshly cooked rice. Drain pineapple well and use cooled or day-old rice. Simmer the filling a minute longer to reduce extra liquid. - Q: How do I prevent the peppers from tipping over?
A: Trim a tiny slice off the pepper bottom to create a flat base if needed. Make sure they’re snug in the baking dish. - Q: Can I use ground chicken instead of shredded?
A: Yes, optional. Brown ground chicken first, then stir in the other ingredients and proceed with the recipe. Cooking time for filling will be similar. - Q: My filling is bland. How to boost flavor?
A: Increase teriyaki sauce slightly, add a pinch more salt, or finish with a splash of soy sauce or a squeeze of lime. Fresh herbs or green onions added after baking brighten the taste. - Q: How do I know when the peppers are done?
A: Peppers are tender when a knife slides in easily and the filling reaches 165°F. They should still hold their shape. - Q: Can I make this vegetarian?
A: Optional—replace shredded chicken with shredded jackfruit, tofu crumbles, or extra mushrooms and use a vegetarian teriyaki sauce.
TastyInspo Notes
- Finish with scallions: thinly sliced green onions add color and freshness right before serving.
- Toasted sesame seeds: sprinkle toasted seeds for a small textural lift and nutty flavor.
- Lime wedge: a quick squeeze of lime brightens the sweet teriyaki and pineapple.
- Serve family-style: place peppers on a large platter and garnish with chopped cilantro for a festive look.
- Crisp contrast: a side of pickled cucumber or kimchi adds a sharp contrast to the sweet filling.
Troubleshooting
- Problem: Filling is dry and crumbly. Fix: Add 1–2 teaspoons of water or extra teriyaki sauce and stir until glossy. Reheat briefly to meld.
- Problem: Peppers are still too firm after baking. Fix: Cover and bake an additional 10 minutes; check again, then remove foil for the last 5 minutes to brown.
- Problem: Filling burns on the bottom of the skillet. Fix: Turn heat to low, scrape up browned bits, add a splash of water or teriyaki, and continue cooking gently.
- Problem: Cheese didn’t melt evenly. Fix: Add cheese during the last 5–7 minutes of baking and keep the dish covered until the final minutes, then uncover to brown.
- Problem: Too salty. Fix: Stir in a little extra rice or pineapple to dilute saltiness, or serve peppers with a low-sodium side like plain rice or steamed greens.
Final Thoughts
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe is an easy, colorful meal that balances sweet and savory in every bite. It’s quick enough for weeknights, flexible for substitutions, and appealing to a wide range of eaters. Try the make-ahead options to save time on busy days.
Conclusion
For another Hawaiian-style stuffed pepper idea and extra inspiration, see Hawaiian Stuffed Peppers – 12 Tomatoes.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
For the Filling
- 2 large boneless, skinless chicken breasts, shredded Use rotisserie chicken for quicker preparation.
- 1 cup cooked rice (white or brown) Leftover rice works well to prevent mushiness.
- 1/2 cup diced pineapple (fresh or canned, drained) Ensure canned pineapple is drained well.
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional) Omit for kids or those sensitive to spice.
- to taste salt and pepper
For the Sauce
- 1/4 cup teriyaki sauce Use low-sodium for a healthier option.
- 1 tablespoon olive oil (for cooking)
For the Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed Ensure they are sturdy to stand upright.
- 1 tablespoon olive oil (for drizzling)
To Serve
- 1/4 cup shredded mozzarella or cheddar cheese (optional) Use dairy-free cheese for a vegan option.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Drizzle the inside lightly with olive oil.
Sautéing
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30–60 seconds.
- Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if using. Season with salt and pepper. Cook, stirring, until heated through, about 5–6 minutes.
- Stir in the cooked rice until well combined and heated through. Taste and adjust seasoning as needed.
Assembly and Baking
- Spoon the mixture into the prepared peppers, pressing down gently. Drizzle olive oil on the pepper tops and cover with foil.
- Bake for 25–30 minutes. For a crispier top, remove foil for the last 5 minutes.
- If using cheese, sprinkle it on top during the last 5 minutes so it melts slightly.
Serving
- Let the stuffed peppers rest for 5 minutes before serving.
