A sweet and easy dinner idea that mixes teriyaki chicken, pineapple, rice, and bell peppers.
introduction
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe makes a sweet and savory meal that is simple to cook and pleasing to most families. For another easy chicken dinner idea, try this chicken Parmesan with Alfredo sauce recipe for a different flavor.
why make this recipe
- It uses simple ingredients you may already have.
- It is a one-dish, balanced meal with protein, carbs, and vegetables.
- It works for weeknights and for meal prep.
- The mix of teriyaki and pineapple gives a clear sweet and savory taste kids and adults often like.
how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Prep the peppers: cut tops off and remove seeds. Blanch them if you want them softer.
- Cook the filling: sauté garlic, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Stir and heat, then mix in cooked rice.
- Stuff peppers: fill each pepper with the chicken and rice mix and drizzle with olive oil.
- Bake: cover and bake until peppers are tender, then uncover to brown tops. Add cheese at the end if you like.
Ingredients :
- 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
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Directions :
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
- Heat olive oil in skillet. Sauté garlic 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake 25–30 minutes. For crispier tops, uncover for last 5 minutes.
- If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Serve hot from the oven on a plate.
- Add a side salad or steamed green beans for more vegetables.
- Top with extra chopped green onion or a light drizzle of extra teriyaki sauce if you like more flavor.
how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave portions until hot.
- To freeze, place cooled stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Use day-old rice or make rice ahead; it mixes better and is less sticky.
- Shred the chicken from rotisserie chicken to save time.
- If peppers are large, you can make smaller portions by cutting them in half.
- Taste the filling before stuffing and adjust salt or teriyaki level to your liking.
- Blanching peppers for 5 minutes makes them more tender after baking.
variation (if any)
- Swap mozzarella for pepper jack to add heat.
- Use brown rice for more fiber.
- Add chopped veggies like onions, carrots, or peas to the filling.
- Replace teriyaki with a sweet chili sauce for a different sweet-spicy profile.
- For a vegetarian version, use shredded tofu or chickpeas instead of chicken.
FAQs
Q: Can I use raw chicken instead of shredded cooked chicken?
A: You can, but you must cook it fully first. Cut into small pieces and cook with the sauce until done, then mix with rice before stuffing.
Q: Can I make these ahead for meal prep?
A: Yes. Assemble and cover the baking dish, then keep in the fridge and bake the same day or next day. For longer storage, freeze.
Q: Do I have to use canned pineapple?
A: No. Fresh pineapple works well and gives a brighter taste. If you use canned, drain it first to avoid extra liquid.
Q: Can I make this spicy?
A: Yes. Increase red pepper flakes or add a dash of Sriracha to the filling.
Q: How do I know when the peppers are done?
A: The peppers should be tender when pierced with a fork and the filling hot in the center. If you used foil, uncover for the last few minutes to brown the tops if you like.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Description
A sweet and savory meal featuring teriyaki chicken, pineapple, and rice stuffed in bell peppers, perfect for dinner or meal prep.
Ingredients
- 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
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
- Heat olive oil in skillet. Sauté garlic 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
For a vegetarian version, substitute shredded tofu or chickpeas for chicken. You can also use brown rice for extra fiber.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
