Homemade Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Introduction

This Homemade Teriyaki Pineapple Chicken Stuffed Peppers recipe combines tender chicken, sweet pineapple, and savory teriyaki sauce inside colorful bell peppers for a delicious and satisfying meal. It’s easy to prepare and perfect for a family dinner or meal prep.

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 version, add a pinch of red pepper flakes or a chopped jalapeño to the filling.
• Substitute quinoa or cauliflower rice for jasmine rice to make a lower-carb variation.
• You can assemble the stuffed peppers ahead of time and store them in the refrigerator until ready to bake.
• For a smoky flavor, grill the bell peppers briefly before stuffing them.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple for this recipe?

Yes, frozen pineapple works well. Just be sure to thaw and drain it well before adding to avoid excess moisture in the filling.

Can I prepare these stuffed peppers ahead of time?

Absolutely. You can stuff the peppers and store them covered in the refrigerator for up to 24 hours before baking.

Homemade Teriyaki Pineapple Chicken Stuffed Peppers Recipe

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★★★★★

4.7 from 98 reviews

• Author: Sarah
• Total Time: 55 minutes
• Yield: 4 stuffed peppers 1x

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Description

This Homemade Teriyaki Pineapple Chicken Stuffed Peppers recipe combines tender chicken, sweet pineapple, and savory teriyaki flavors all packed inside colorful bell peppers. It’s a delicious Asian-inspired dinner option that’s both hearty and bursting with vibrant taste. The dish is topped with melted cheese for a satisfying finish and garnished with fresh green onions for added brightness.

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Ingredients

Scale 1x2x3x

Vegetables & Protein

• 4 large bell peppers (red, yellow, or green)
• 1 lb boneless, skinless chicken breast, diced
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 green onions, sliced (optional, for garnish)

Grains & Sauces

• 1 cup cooked jasmine rice
• 1/2 cup teriyaki sauce
• 1 tablespoon soy sauce

Oils & Seasonings

• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Dairy

• 1 cup shredded mozzarella or Monterey Jack cheese

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Instructions

1. Prepare bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish to be stuffed later.
2. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté aromatics: In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté until the onion turns translucent and fragrant, about 3 to 4 minutes.
4. Combine filling ingredients: Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix thoroughly to combine all the flavors.
5. Return chicken to mixture: Add the cooked chicken back into the skillet and stir well so the chicken is coated with the sauce and combined with the other ingredients. Allow the mixture to simmer for 2 to 3 minutes to meld flavors.
6. Stuff the peppers: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture. Press the filling gently but firmly to ensure it holds together.
7. Add cheese topping: Sprinkle shredded mozzarella or Monterey Jack cheese evenly over the top of each stuffed pepper.
8. Bake covered: Cover the baking dish with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes, allowing the peppers to soften and the flavors to develop.
9. Bake uncovered: Remove the foil from the baking dish and continue baking for an additional 10 minutes until the cheese is fully melted, bubbly, and slightly golden on top.
10. Garnish and serve: Remove the stuffed peppers from the oven and garnish with sliced green onions if desired. Serve warm and enjoy your flavorful homemade teriyaki pineapple chicken stuffed peppers.

Notes

• For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the filling.
• Substitute quinoa or cauliflower rice for jasmine rice to make a lower-carb variation.
• The stuffed peppers can be assembled ahead of time and stored in the refrigerator until ready to bake.
• For a smoky flavor, grill the bell peppers briefly 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 peppers, stuffed bell peppers recipe, Asian-inspired stuffed peppers, baked stuffed peppers