Teriyaki Pineapple Chicken And Rice Stuffed Peppers: A Sweet And Savory Meal

Why You’ll Love This Recipe

I love how this recipe combines sweet and savory flavors in one dish. The pineapple adds a natural sweetness that pairs perfectly with the rich teriyaki sauce, while the baked bell peppers become tender and slightly caramelized. It is also easy to prepare ahead of time, which makes it perfect for busy evenings. Whenever I want something wholesome and flavorful, this is what I cook.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken And Rice Filling

2 large boneless, skinless chicken breasts, shredded
1 cup cooked rice (white or brown)
1/2 cup diced pineapple (fresh or canned, drained)
1/4 cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

For the Stuffed Peppers

4 large bell peppers, tops cut off and seeds removed
1 tablespoon olive oil, for drizzling
1/4 cup shredded mozzarella or cheddar cheese (optional)

Directions

I begin by preheating my oven to 375°F (190°C). I cut the tops off the bell peppers and remove the seeds. If I want them extra tender, I blanch them in boiling water for 5 to 6 minutes. Then I place them upright in a baking dish.

To prepare the filling, I heat olive oil in a skillet over medium heat. I sauté the minced garlic for about 1 to 2 minutes until fragrant. Then I add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. I cook everything together for 5 to 6 minutes so the flavors combine well.

I stir in the cooked rice and mix until evenly incorporated. Once combined, I remove the skillet from heat.

I fill each prepared bell pepper with the chicken and rice mixture, pressing it down gently so it is packed in. I drizzle a little olive oil over the tops.

I cover the baking dish with foil and bake for 25 to 30 minutes. If I want slightly crispier tops, I remove the foil during the last 5 minutes of baking.

If I choose to add cheese, I sprinkle it on top during the final 5 minutes and let it melt until bubbly.

Once done, I let the peppers cool slightly before serving. I sometimes garnish with extra pineapple or sliced green onions for added freshness.

Servings And Timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes substitute quinoa or cauliflower rice for traditional rice to switch things up. When I want a vegetarian option, I replace the chicken with black beans or seasoned tofu. I have also added diced carrots or snap peas for extra texture and color.

Storage/Reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for about 15 minutes or until heated through. I can also microwave individual portions for convenience.

FAQs

Can I Use Leftover Chicken?

I often use leftover rotisserie chicken to save time and make preparation even easier.

Do I Have To Blanch The Peppers?

I do not have to blanch them, but it helps soften them before baking if I prefer a more tender texture.

Can I Make These Ahead Of Time?

I assemble the stuffed peppers up to 2 days in advance and refrigerate them until I am ready to bake.

Can I Freeze Stuffed Peppers?

I freeze them before or after baking in a freezer-safe container for up to 2 months. I thaw them in the refrigerator before reheating.

What Type Of Rice Works Best?

I use either white or brown rice depending on what I have available. Both work well in this recipe.

Conclusion

These teriyaki pineapple chicken and rice stuffed peppers are one of my favorite sweet and savory dinners. I love the combination of juicy pineapple, tender chicken, and flavorful rice packed into vibrant bell peppers. It is healthy, filling, and easy to prepare. Whenever I want a colorful and satisfying meal, this is the recipe I choose.

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