Teriyaki Pineapple Chicken Rice Stuffed Peppers

So, Here’s How These Peppers Ended Up in My Life

I’m not going to pretend I dreamt up Teriyaki Pineapple Chicken Rice Stuffed Peppers on some mountaintop after deep soul-searching—nope, I was just staring into my fridge one Tuesday night, hoping inspiration would hit before the chicken expired. It’s funny, I used to think stuffed peppers were some kind of 1970s relic, but then I tossed in some leftover pineapple and a glug of teriyaki sauce and suddenly my oldest kid actually asked for seconds. Who knew?

Honestly, I make this whenever I’m stuck with half a can of pineapple and, for reasons unknown, three different kinds of rice in the cupboard (long story, supermarket deals are my kryptonite). I got the idea to amp it up with teriyaki after trying this classic teriyaki chicken and realizing how great sweet and salty work with peppers. Anyway, let’s get to it—before I start talking about my neighbor’s rooster again (he crows at 2pm, no clue why).

Why You’ll Love This (Or At Least Not Hate It)

I make this when I want something that looks impressive but is secretly just a pile of leftovers in disguise. My family goes crazy for this because it’s sweet and savory and feels like takeout, but you don’t have to pay for delivery (win!). Plus, if you’ve ever tried to stuff peppers and had them collapse like sad little tents, don’t worry; these hold up pretty well—unless you forget about them and watch an extra episode of The Great British Bake Off, which… happened once.

What You’ll Need (And What I Use When I’m Out of Stuff)

• 4 big bell peppers (any color—I once used orange and nobody noticed)
• 2 cooked chicken breasts, shredded (or rotisserie chicken if you’re in a rush; sometimes I even use leftover turkey)
• 1 cup cooked rice (white, brown, jasmine, whatever’s in the pantry—my grandmother swore by Basmati, but honestly any kind will do)
• 1/2 cup pineapple chunks, drained (fresh, canned, or that stuff in the snack pack—no judgment)
• 1/2 cup teriyaki sauce (bottled if you’re short on time; homemade if you’re feeling fancy—here’s a good recipe)
• 1/2 cup shredded cheese (I’ve used mozzarella, cheddar, or the mysterious “pizza blend” from the supermarket)
• 1 small onion, diced (not strictly necessary, but I like the extra flavor)
• 1 clove garlic, minced (or a squeeze from that garlic tube—no shame)
• Salt and pepper, to taste
• Olive oil for sautéing (or whatever oil you use, I’ve even tried butter in a pinch)

How I Actually Make These (With a Few Detours)

1. Preheat your oven to 375°F (or around 190°C, if you’re on the metric side of life). I sometimes forget and have to wait, so don’t stress if it takes a while.
2. Slice the tops off your peppers and scoop out the seeds. Don’t worry if you get a bit aggressive and tear one—a little foil can patch it right up.
3. Brush or drizzle a bit of olive oil on the insides, then pop them in a baking dish. I usually give them a quick bake for 10 minutes to soften (but if you skip this, just bake them a bit longer at the end—no big deal).
4. Meanwhile, heat a splash of oil in a skillet. Toss in the onion and garlic, cook until soft, around 3-4 minutes. This is where I usually sneak a taste (hot onion is weirdly satisfying).
5. Stir in the shredded chicken, pineapple, and rice. Pour over the teriyaki sauce and stir everything until it smells amazing—don’t worry if it looks a bit mushy, it’ll all work out. Season with salt and pepper.
6. Spoon the mixture into your pepper shells. Fill them up, but don’t press down too hard or they’ll get dense (I learned this the hard way—think brick, not cloud).
7. Scatter cheese on top. Or don’t if you’re dairy-free; I sometimes skip it if we’re out of cheese (but it’s not quite the same, let’s be honest).
8. Bake, uncovered, for 20-25 minutes. The cheese should be melty and maybe a little browned—if you want it extra golden, pop them under the broiler for a minute. But watch them like a hawk, I once scorched a whole batch because I got distracted by a funny cat video.

Notes From the Battlefield (AKA My Kitchen)

• If you use leftover rice, it sometimes clumps. Actually, I find it works better if I splash a bit of water on it and microwave for 30 seconds before mixing.
• Fresh pineapple is great, but canned is honestly easier—and kids can help open the can (just watch those edges!).
• If you want extra sauce, serve some warmed teriyaki on the side (my youngest basically drinks it).

How I’ve Swapped Things Up (Sometimes With Regrets)

I’ve tried quinoa instead of rice (pretty good, weirdly filling). Once I used ground turkey and it was okay, but a bit dry—definitely add more sauce if you go that route. Black beans instead of chicken? Not bad for a veggie option, but on second thought, the pineapple feels a bit lost there. Oh, and one time I put sriracha in the mix—everyone’s lips were on fire, so maybe skip if you’re spice-averse.

What You Need (And What to Improvise With)

• Baking dish (I use my battered old Pyrex, but any oven-safe dish works)
• Sharp knife (but if yours is dull—like mine usually is—a serrated bread knife does the job in a pinch)
• Skillet or frying pan
• Spoon (I actually use a soup ladle sometimes, just because it’s handy)

How to Store These (If You Have Any Left)

Technically, you can pop leftovers in an airtight container and keep in the fridge for up to 3 days. They reheat surprisingly well in the microwave (just cover them with a damp paper towel to avoid a sad, dry pepper). Though honestly, in my house, it never lasts more than a day! I think this tastes better the next day, but I’ve never had the patience to test it past 24 hours.

How We Serve It (And Some Odd Traditions)

I love to serve these with a sprinkle of extra cheese and sliced green onions on top—adds color, and makes it look like I tried harder than I did. Sometimes I’ll put out a bowl of edamame or a simple side salad. My family insists we eat these straight from the baking dish with big forks (no plates, less dishes to wash!).

What I Wish I’d Known (AKA: My Failures, So You Don’t Have To)

• Don’t rush stuffing the peppers. I tried to cram everything in one time and cracked the peppers. Take your time, it’s worth it.
• If you use cold rice straight form the fridge, break up the clumps before mixing or you’ll get weird chewy bits (trust me).
• Watch the broiler step. Once, I left the room for “just a sec” and came back to blackened cheese. Learn form my pain.

Questions I Hear All the Time (And a Few I Wish I Didn’t)

So there you have it—my not-so-secret formula for Teriyaki Pineapple Chicken Rice Stuffed Peppers. If you make them, let me know how it goes (especially if your neighbor’s rooster tries to steal a bite—mine still hasn’t forgiven me for not sharing).

★★★★★ 4.70 from 85 ratings

Teriyaki Pineapple Chicken Rice Stuffed Peppers

yield: 4 servings

prep: 25 mins

cook: 35 mins

total: 50 mins

A delicious fusion dish featuring bell peppers stuffed with tender teriyaki chicken, sweet pineapple, and fluffy rice, baked to perfection for a flavorful and satisfying dinner.

🖨️ Print Pin Recipe

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked white rice
• 1 pound boneless, skinless chicken breast, diced
• 1 cup pineapple tidbits (drained if canned)
• 3/4 cup teriyaki sauce
• 1/2 cup shredded mozzarella cheese
• 2 green onions, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. 2
   Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 6-7 minutes.
3. 3
   Stir in the teriyaki sauce and pineapple tidbits. Cook for 2-3 minutes until heated through.
4. 4
   Remove from heat and mix in the cooked rice and half of the green onions.
5. 5
   Stuff each bell pepper with the chicken, rice, and pineapple mixture. Place stuffed peppers upright in the prepared baking dish.
6. 6
   Top each pepper with shredded mozzarella cheese. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with remaining green onions before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 28gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!