Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant fusion dish that combines colorful bell peppers with a savory-sweet filling of juicy chicken, fluffy rice, tender vegetables, and tropical pineapple. With a sticky teriyaki honey glaze, this recipe balances flavors and textures beautifully while delivering comforting warmth in every bite. Perfect for dinner, meal prep, or impressing guests, these stuffed peppers are as pleasing to look at as they are to eat.

Cooking Time

• Prep: 15 minutes

• Cook: 30 minutes (including baking)

• Total: 45 minutes

• Servings: 4 large peppers (serves 4)

Ingredients

• 4 large bell peppers (variety of colors), tops removed and cored

• 1 cup cooked rice (white or brown)

• 450 g chicken breast, diced

• 150 g pineapple chunks (fresh or canned, drained)

• 120 ml teriyaki sauce

• 2 Tbsp soy sauce

• 1 Tbsp honey or brown sugar

• 1 tsp fresh ginger, minced

• 2 cloves garlic, minced

• 75 g red bell pepper, diced

• 75 g carrots, grated

• 1 Tbsp vegetable oil

• Garnish: chopped spring onions, sesame seeds

Step-by-Step Cooking Directions

1. Prepare and preheat oven to 190 °C (375 °F). Lightly brush pepper exteriors with oil and arrange them upright in a baking dish.

2. Cook chicken and vegetables in a skillet with oil over medium heat until chicken is golden and cooked through (about 5–7 min). Add garlic, ginger, red pepper, and carrots; sauté for 2 min until fragrant.

3. Add sauces and pineapple, stirring in teriyaki, soy sauce, honey, and pineapple chunks. Let simmer for about 2 min until heated and slightly thickened.

4. Stir in rice, remove from heat, and mix thoroughly. Spoon the mixture evenly into each pepper.

5. Cover and bake for 25 min, then uncover and bake another 5 min until peppers are tender and tops start to brown.

6. Garnish and serve hot, sprinkled with chopped spring onions and sesame seeds.

Nutritional Information (per stuffed pepper)

• Calories: ~450 kcal

• Protein: 28 g

• Carbohydrates: 52 g

• Fat: 12 g

• Fiber: 5 g

• Sodium: depends on sauces (~700–900 mg)

The Origins and Popularity of the Recipe

Stuffed peppers trace their roots to Mediterranean and Eastern European cuisines, traditionally baked with rice, meat, and spices. Teriyaki Pineapple Chicken & Rice Stuffed Peppers is an innovative American adaptation that merges Asian teriyaki flavors and sweet pineapple with this global classic. This fusion twist became especially popular amid the rise of Asian-inspired American home cooking, offering a dish that’s visually appealing, nutritious, and simple to prepare.

Reasons Why You’ll Love This Recipe

You’ll adore this recipe because it’s:

• Flavor-packed with sweet, savory, and tangy notes

• Hearty and whole-meal in one neat package

• Festive and bright—ideal for family meals or gatherings

• Easy to double or modify for meal prep

• A kid-friendly way to sneak in veggies

Health Benefits

This dish offers balanced nutrition: lean chicken provides protein, bell peppers and carrots offer vitamins C and A and fiber, pineapple adds vitamin C and digestion-friendly bromelain, and rice gives sustained energy. You can choose brown rice for extra whole-grain benefit and reduce sodium by using low-sodium sauces for a lighter, wholesome meal.

Serving Suggestions

• Serve with a side of steamed edamame or snow peas

• Pair with a fresh cucumber and seaweed salad

• Add miso soup or broth to start the meal

• Offer hot chili oil or sriracha for heat-loving diners

• Garnish with cilantro or a lime wedge for fresh acidity

Common Mistakes to Avoid

Avoid soggy peppers by not overfilling and letting them stand a few minutes after baking. Skip the simmer step before adding the rice, or the filling may be dry. Distribute sauce evenly so every bite is glazed, and adjust sweet/salty balance to taste—honey can overpower if too much.

Pairing Recommendations

• Drinks: Sparkling water with lime, chilled white wine (Riesling or Sauvignon Blanc), Asian lager, or iced green tea

• Side dishes: Seaweed or carrot salad, steamed baby bok choy, miso soup

• Desserts: Mango sticky rice, coconut milk sorbet, or fresh pineapple slices

Cooking Tips

• Use fresh pineapple for brightness—canned is fine if drained well

• Warm filled peppers stand upright when baked

• Make filling ahead: refrigerate and sauce again before baking

• Add a handful of chopped mushrooms or peas for extra texture

• Use a large skillet to brown chicken evenly before mixing

Similar Recipes to Try

• Korean BBQ Beef Stuffed Peppers

• Hawaiian Chicken Pineapple Fried Rice

• Thai Basil Chicken Stuffed Zucchini

• Mexican Chicken Rice Stuffed Peppers

• Teriyaki Tofu & Veggie Bowls

Variations to Try

• Spicy twist: add chili paste or red pepper flakes

• Carnivore version: use ground beef or pork instead of chicken

• Vegetarian: remove chicken and double veggies or add chickpeas

• Low-carb: swap rice for cauliflower rice

• Cheesy fusion: stir in mozzarella or cheddar before baking for a gooey top

Ingredient Spotlight

Bell Peppers are the star vessel here: rich in vitamin C and antioxidants, they roast to sweet, tender perfection and hold the savory filling beautifully. The rainbow colors add visual appeal, and each bite delivers both nutrition and flavor in a neat edible bowl.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a beautiful, flavorful, and nutritious twist on classic stuffed peppers. With a harmonious balance of sweet pineapple, savory chicken, colorful vegetables, wholesome rice, and sticky teriyaki glaze, this dish offers comfort and excitement in every bite. Quick to prepare, easy to customize, and perfect for both weeknight and special meals, it’s sure to become a go-to recipe in your kitchen rotation.

10 Frequently Asked Questions

1. Can I prep these in advance?
   Yes! Prepare the filling and peppers ahead, refrigerate separately, then fill and bake when ready.

2. Can I use frozen veggies?
   Yes—just thaw and pat dry them before adding to prevent excess moisture.

3. Is pineapple needed?
   It adds sweetness and tang but can be omitted or replaced with mango or apples.

4. Can I make this gluten-free?
   Absolutely! Use gluten-free teriyaki and soy sauces.

5. Can I freeze leftovers?
   Yes—freeze baked or unbaked peppers in a sealed container for up to 3 months.

6. What side rice works best?
   Jasmine, basmati, or brown rice all work well.

7. How spicy is this dish?
   Mild by default. Add sriracha or chili flakes for heat.

8. Can I double the recipe?
   Yes—use a larger baking dish and adjust bake time slightly.

9. Can I top with cheese?
   Yes—cheddar or mozzarella adds a tasty cheesy crust.

10. Are these kid-friendly?
    Yes—kids love the sweetness of pineapple and tender chicken. Use mild sauce if sensitive to soy.