Teriyaki Pineapple Chicken Stuffed Peppers – Sweet, Savory & Easy Dinner
These Teriyaki Pineapple Chicken Stuffed Peppers are a flavorful twist on classic stuffed peppers! Juicy chicken, tender rice, sweet pineapple, and savory teriyaki sauce come together inside colorful bell peppers for a wholesome, family-friendly meal. Perfect for weeknight dinners or meal prep, this dish is packed with vibrant flavor and satisfying texture. A sweet and savory recipe your whole family will love!
Equipment
- Baking dish
- Skillet or sauté pan
- Mixing bowls
- Spoon or spatula
- Knife and cutting board
- Aluminum foil (optional for covering)
Ingredients
- 4–6 large bell peppers, halved and seeded
- 1 lb (450g) ground chicken (or turkey/shredded rotisserie chicken)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup pineapple chunks (fresh or drained canned)
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp vegetable oil or olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- ½ cup shredded cheese (mozzarella or provolone, optional)
- Optional garnish: green onions, sesame seeds, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- Slice bell peppers in half lengthwise; remove seeds and membranes. Arrange in a greased baking dish.
- In a skillet, heat oil over medium heat. Cook chicken with garlic powder, onion powder, salt, and pepper until fully cooked.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce. Adjust seasoning to taste.
- Spoon the mixture into the pepper halves, pressing lightly to fit but not overfilling.
- Cover with foil and bake 25–30 minutes until peppers are tender.
- Optional: uncover, sprinkle with cheese, and broil 2–3 minutes until bubbly and golden.
- Let rest 5 minutes before serving. Garnish with green onions, sesame seeds, or a squeeze of lime.
Notes
- Make-ahead: Assemble peppers ahead and refrigerate; bake the next day.
- Freezing: Freeze unbaked peppers; bake from frozen, adding 10–15 minutes.
- Protein swaps: Ground turkey, shredded chicken, or plant-based alternatives work well.
- Grain options: Rice, quinoa, or cauliflower rice for low-carb version.
- Flavor twists: Add garlic-ginger in teriyaki, chili flakes, or toasted sesame for extra flavor.