Homemade Teriyaki Pineapple Chicken Stuffed Peppers Recipe

BySarah Summers
Jump to Recipe

Introduction

Enjoy a delicious fusion of savory and sweet with these Homemade Teriyaki Pineapple Chicken Stuffed Peppers. Perfectly tender chicken, juicy pineapple, and flavorful rice come together in colorful bell peppers for a satisfying meal that’s easy to prepare and bake.

Four stuffed bell peppers sit on a white plate placed on a white marbled surface. The peppers include two red ones, one green, and one yellow, each hollowed and filled to the top with a glossy, dark brown minced meat mixture mixed with bright yellow pineapple chunks. The filling is covered with a shiny sauce that pools around the base of the peppers, adding a rich, wet texture. Fresh chopped green onions are sprinkled generously over the filling and around the plate, adding a pop of green color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 large bell peppers (red, yellow, or green)
  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 cup cooked jasmine rice
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 2 green onions, sliced (optional, for garnish)

Instructions

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
  3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and fully cooked, about 5–7 minutes. Remove from skillet and set aside.
  4. Step 4: In the same skillet, sauté the onion, garlic, and ginger until the onion becomes translucent and fragrant, about 3–4 minutes.
  5. Step 5: Stir in pineapple chunks, cooked rice, teriyaki sauce, soy sauce, salt, and pepper. Mix well to combine.
  6. Step 6: Return the cooked chicken to the skillet and stir to coat with the sauce and mixture. Simmer for 2–3 minutes.
  7. Step 7: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing gently to pack the filling.
  8. Step 8: Top each stuffed pepper with shredded cheese.
  9. Step 9: Cover the baking dish with aluminum foil and bake for 25 minutes.
  10. Step 10: Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
  11. Step 11: Garnish with sliced green onions if desired before serving.

Tips & Variations

  • For a spicier kick, add red pepper flakes or a chopped jalapeño to the filling.
  • Substitute quinoa or cauliflower rice for jasmine rice to make a lower-carb version.
  • Prepare the stuffed peppers ahead of time and refrigerate until ready to bake.
  • Grill the bell peppers briefly before stuffing to add a smoky flavor.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to avoid sogginess.

How to Serve

Four stuffed bell peppers sit on a white plate over a white marbled texture. Each pepper acts as a hollow bowl with its top removed: two are red, one is green, and one is yellow. Inside each pepper is a chunky mixture of finely ground meat and yellow pineapple cubes, all covered in a glossy dark brown sauce that spills slightly onto the plate. The stuffed peppers are topped with bright green chopped scallions, adding a fresh contrast to the rich filling and sauce. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, feel free to try cheddar, pepper jack, or a blend of your favorite cheeses for a different flavor profile.

Is it okay to use canned pineapple?

Absolutely. Just be sure to drain the pineapple chunks well to avoid excess moisture in the filling.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Teriyaki Pineapple Chicken Stuffed Peppers Recipe

★★★★★

5 from 116 reviews
  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 4 stuffed peppers 1x
Print Recipe

Description

Delight in these Homemade Teriyaki Pineapple Chicken Stuffed Peppers, a flavorful Asian-inspired dinner featuring juicy bell peppers filled with a savory mixture of teriyaki-glazed chicken, sweet pineapple chunks, and fragrant jasmine rice, all topped with melted cheese and baked to perfection.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (red, yellow, or green)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 green onions, sliced (optional, for garnish)

Protein

  • 1 lb boneless, skinless chicken breast, diced

Other

  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 cup cooked jasmine rice
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 cup shredded mozzarella or Monterey Jack cheese

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed peppers.
  2. Prepare peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish to keep their shape during cooking.
  3. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside to keep warm.
  4. Sauté aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, approximately 3 to 4 minutes, building the flavor base.
  5. Add filling ingredients: Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix everything well to combine all the flavors evenly.
  6. Combine chicken: Return the cooked chicken to the skillet and stir to coat it thoroughly with the sauce and rice mixture. Let it simmer together for 2 to 3 minutes, allowing the mixture to meld.
  7. Stuff peppers: Carefully fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing down gently to pack the filling firmly and evenly.
  8. Add cheese: Sprinkle shredded mozzarella or Monterey Jack cheese on top of each stuffed pepper to create a delicious, melty topping.
  9. Bake covered: Cover the baking dish with aluminum foil to keep the moisture in and bake for 25 minutes, allowing the peppers to soften and the flavors to meld.
  10. Bake uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is fully melted, bubbly, and slightly golden.
  11. Garnish and serve: Optionally garnish the peppers with sliced green onions for a fresh, bright finish before serving warm.

Notes

  • For a spicier kick, add a pinch of red pepper flakes or a chopped jalapeño to the filling mixture.
  • Swap out jasmine rice for quinoa or cauliflower rice to create a lower-carb version of this dish.
  • The stuffed peppers can be assembled in advance and stored in the refrigerator until you’re ready to bake them.
  • To add a smoky flavor, briefly grill the bell peppers before stuffing them.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian-inspired

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken recipe, baked stuffed peppers, Asian-inspired dinner, chicken and rice stuffed peppers, healthy stuffed peppers

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆