Sweet Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Name: Sweet Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: Bell peppers – 4 large (about 800 g); Chicken breast – 1 lb (450 g), diced; Cooked rice – 2 cups (360 g); Pineapple chunks – 1½ cups (250 g), drained; Teriyaki sauce – ¾ cup (180 ml); Garlic – 3 cloves, minced; Fresh ginger – 1 tablespoon (15 g), grated; Olive oil – 1 tablespoon (15 ml); Green onions – 2 tablespoons (15 g), sliced; Sesame seeds – 1 teaspoon (5 g)

Author: Michelle Davis

Published: 11 February 2026

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There’s something irresistibly comforting about stuffed peppers—colorful, hearty, and filled with layers of flavor that feel both familiar and exciting. Sweet Teriyaki Pineapple Chicken and Rice Stuffed Peppers are perfect for those evenings when you want a satisfying homemade dinner that also feels a little special. Imagine the aroma of tender chicken glazed in sweet teriyaki sauce, juicy pineapple, and fluffy rice, all baked inside vibrant bell peppers until everything melds together beautifully.

This recipe was inspired by the harmony of sweet and savory flavors found in Asian-inspired home cooking, combined with the classic comfort of oven-baked stuffed vegetables. It’s the kind of dish that brings people to the table quickly—ideal for a family dinner, casual entertaining, or meal prep for the week ahead. Each pepper is a complete meal, balanced and colorful, offering warmth, freshness, and just the right amount of sweetness in every bite.

Why You’ll Love This Recipe

These stuffed peppers are more than just visually appealing—they deliver on flavor, texture, and practicality. The natural sweetness of pineapple complements the savory depth of teriyaki sauce, while chicken provides protein and rice adds comforting substance. Baking everything inside bell peppers not only enhances the taste but also keeps the meal wholesome and naturally gluten-free when using gluten-free teriyaki sauce.

Another reason this recipe stands out is its versatility. It works well for weeknight dinners, can be prepared ahead of time, and reheats beautifully. Plus, it’s easy to customize with different vegetables, grains, or spice levels without losing its signature sweet-savory balance.

Ingredients Overview

To create these flavorful stuffed peppers, you’ll need a mix of fresh produce, pantry staples, and a few bold flavor boosters.

Main Ingredients

Bell peppers – 4 large (about 800 g total), any color
Chicken breast – 1 lb (450 g), diced into small pieces
Cooked rice – 2 cups (about 360 g cooked white or jasmine rice)
Pineapple chunks – 1½ cups (250 g), fresh or canned in juice, drained

Flavor Builders

Teriyaki sauce – ¾ cup (180 ml), store-bought or homemade
Garlic – 3 cloves, minced
Fresh ginger – 1 tablespoon (15 g), grated
Olive oil – 1 tablespoon (15 ml)

Optional Toppings

Green onions – 2 tablespoons (15 g), sliced
Sesame seeds – 1 teaspoon (5 g)

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Step-by-Step Cooking Instructions

Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C) so it’s fully heated and ready once your peppers are assembled. While the oven warms up, prepare the bell peppers. Choose four large, firm peppers (about 800 g total) in any color you prefer—red, yellow, and orange offer extra sweetness, while green peppers provide a slightly earthier flavor.

Slice the tops off each pepper, about ½ inch from the stem. Carefully remove the seeds and white membranes from inside, making sure to keep the outer shell intact. If needed, trim a very thin slice from the bottom to help them stand upright, but avoid cutting through the base so the filling doesn’t leak during baking. Lightly brush the outsides with about 1 tablespoon (15 ml) olive oil to help the skins soften and roast beautifully in the oven. Arrange the hollowed peppers upright in a baking dish that fits them snugly to prevent tipping.

Cook the Chicken

Place a large skillet over medium heat and add 1 tablespoon (15 ml) olive oil. Once the oil is warm and shimmering, add 1 pound (450 g) diced chicken breast in an even layer. Cutting the chicken into small, uniform pieces ensures quick and even cooking.

Let the chicken cook undisturbed for 2–3 minutes to develop light golden color on one side, then stir and continue cooking for another 3–4 minutes. The chicken should be fully cooked through and no longer pink in the center. Cooking it properly at this stage builds the foundation of flavor for the filling. Avoid overcrowding the pan—if needed, cook in batches to maintain proper browning rather than steaming.

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Add Aromatics and Sauce

Once the chicken is cooked, reduce the heat slightly and add 3 cloves of minced garlic and 1 tablespoon (15 g) freshly grated ginger. Stir continuously for about 30 seconds, just until fragrant. Garlic and ginger can burn quickly, so keep them moving in the pan.

Next, pour in ¾ cup (180 ml) teriyaki sauce. Stir to coat the chicken evenly. Allow the mixture to simmer gently for 2–3 minutes. As it heats, the sauce will slightly thicken and cling to the chicken pieces. This step helps intensify the sweet and savory balance while infusing the chicken with rich teriyaki flavor.

Combine the Filling

Add 2 cups (360 g) cooked rice directly into the skillet along with 1½ cups (250 g) pineapple chunks that have been drained well. Using a spatula or wooden spoon, gently fold everything together until the rice and pineapple are evenly coated in the glossy teriyaki sauce.

Break up any clumps of rice to ensure a consistent texture throughout the filling. Let the mixture cook for another 1–2 minutes so the flavors meld together. Taste and adjust if necessary—if you prefer a slightly sweeter profile, add a splash more teriyaki sauce; if you want extra brightness, a small squeeze of fresh citrus can enhance the flavor.

Stuff the Peppers

Carefully spoon the warm chicken and rice mixture into each prepared bell pepper. Fill them generously, pressing down lightly with the back of the spoon to eliminate air pockets while avoiding overpacking. The filling should mound slightly at the top without spilling over excessively.

Placing the peppers close together in the baking dish helps them stay upright during baking. If desired, add a small splash of water—about 2–3 tablespoons (30–45 ml)—to the bottom of the baking dish to create gentle steam, which helps soften the peppers as they cook.

Bake

Cover the baking dish loosely with aluminum foil. This traps steam and ensures the peppers become tender without drying out. Bake for 30 minutes at 375°F (190°C).

After 30 minutes, carefully remove the foil and continue baking for an additional 10–15 minutes. This final uncovered bake allows the tops to slightly caramelize and any excess moisture to evaporate. The peppers should be fork-tender but still hold their shape when done.

Garnish and Serve

Remove the stuffed peppers from the oven and allow them to rest for about 5 minutes before serving. This short resting time helps the filling settle and makes them easier to handle.

Just before serving, sprinkle 2 tablespoons (15 g) sliced green onions and 1 teaspoon (5 g) sesame seeds over the tops for added freshness, texture, and visual appeal. Serve warm and enjoy a balanced combination of sweet pineapple, savory teriyaki chicken, and tender roasted peppers in every bite.

Tips for Perfect Stuffed Peppers

Choose peppers that can stand upright easily for even baking.
Dice chicken into small, uniform pieces to ensure quick, even cooking.
If using canned pineapple, make sure it’s well-drained to avoid excess moisture.
For softer peppers, pre-bake them for 10 minutes before stuffing.

Serving Suggestions

These stuffed peppers are satisfying on their own, but you can pair them with a light side for a complete meal. A simple cucumber salad, steamed vegetables, or fresh fruit complements the sweet teriyaki flavors without overpowering them. They also make excellent leftovers for lunch the next day.

Frequently Asked Questions

1. Can I make these stuffed peppers ahead of time?

Absolutely. These stuffed peppers are an excellent make-ahead meal. You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply stuff the peppers and bake them fresh. Alternatively, you can assemble the entire dish—stuffed but unbaked peppers—cover tightly, and refrigerate for up to 24 hours. When baking from cold, add about 5–10 extra minutes to the cooking time to ensure the peppers heat through evenly. This makes the recipe ideal for busy weeknights, gatherings, or planned meal prep.

2. What type of rice works best in this recipe?

This recipe is very flexible when it comes to rice. White rice, jasmine rice, or basmati rice all work beautifully and absorb the teriyaki sauce well. Brown rice can also be used for a nuttier flavor and added fiber, though it has a slightly firmer texture. If you’re using leftover rice from the fridge, that’s actually ideal—it’s drier and mixes more easily with the sauce and chicken without becoming mushy. Just be sure the rice is fully cooked before adding it to the filling.

3. Can I use a different protein instead of chicken?

Yes, this recipe adapts well to other proteins. Turkey breast works similarly to chicken and keeps the dish lean. For a plant-based option, you can substitute cooked chickpeas or diced firm tofu, which absorb the teriyaki sauce nicely and pair well with pineapple. When using alternatives, adjust cooking time slightly to ensure everything is heated through and properly seasoned. The balance of sweet and savory flavors remains just as delicious regardless of the protein choice.

4. How do I store and reheat leftovers?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to four days. To reheat, place them in an oven-safe dish and warm at 350°F (175°C) for about 15–20 minutes, or until heated through. You can also microwave them for 2–3 minutes, though the oven method helps retain the texture of the peppers. These peppers reheat well, making them perfect for meal prep or next-day lunches.

Final Thoughts

Sweet Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a wonderful example of how simple ingredients can come together to create a dish that feels vibrant, comforting, and memorable. The contrast of sweet pineapple, savory teriyaki sauce, and tender chicken wrapped inside roasted bell peppers makes every bite exciting without being complicated. It’s a recipe that appeals to both adventurous eaters and those who enjoy familiar comfort foods.

What truly sets this dish apart is its balance. The sweetness never overwhelms, the savory notes remain rich and satisfying, and the rice brings everything together into a hearty, complete meal. Whether you’re cooking for family, hosting friends, or simply preparing meals for the week, these stuffed peppers fit seamlessly into your routine. They’re colorful enough to impress, practical enough for everyday cooking, and adaptable enough to suit different tastes.

Cooking is often about creating moments—gathering around the table, sharing stories, and enjoying food that feels made with care. This recipe does exactly that. It invites you to slow down, savor the aromas from the oven, and enjoy a meal that’s both nourishing and joyful. Once you try these Sweet Teriyaki Pineapple Chicken and Rice Stuffed Peppers, they’re likely to become a regular favorite in your kitchen.