If you’re looking for a creative and satisfying way to use up chicken, these Teriyaki Pineapple Chicken and Rice Stuffed Peppers are here to impress. Sweet and savory teriyaki sauce, juicy pineapple, tender shredded chicken, and fluffy rice all come together in a colorful bell pepper “bowl” that’s as pretty as it is delicious.
Perfect for family dinners, meal prep, or when you want something comforting yet light, this recipe is a fresh twist on classic stuffed peppers with rice. If you’re a fan of pineapple chicken, love the idea of chicken stuffed peppers, or simply want to try your hand at something sweet and savory, this dish is a must-try.
Table of Contents
Why You’ll Love These Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These peppers are packed with flavors and textures you’ll love — from tender shredded chicken to fluffy rice to sweet pineapple chunks. And that teriyaki glaze ties it all together perfectly.
You’ll also love that they’re:
- Easy to make and beginner-friendly
- Meal prep and freezer friendly
- Family-approved and colorful on the table
- A creative way to use up shredded chicken or leftover rice
If you’ve been looking for new chicken rice recipes, healthy peppers recipes, or ideas on how to cook chicken differently, these peppers check all the boxes.
Ingredients for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
4 large bell peppers (any color), tops cut off and seeds removed
2 cups cooked, shredded chicken (rotisserie or homemade)
1½ cups cooked rice (white or brown)
1 cup pineapple chunks (fresh or canned, drained)
½ cup shredded carrots
⅓ cup teriyaki sauce (plus extra for drizzling)
2 green onions, chopped
Salt and black pepper, to taste
Optional garnish: sesame seeds, cilantro
Kitchen Tools You’ll Need
Sharp knife and cutting board
Mixing bowl and spoon
Baking dish
Measuring cups and spoons
Foil
Oven
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, cooked rice, pineapple chunks, shredded carrots, teriyaki sauce, and half the chopped green onions. Season with salt and pepper to taste and stir until everything is evenly coated and combined.
Step 3: Stuff the Peppers
Arrange the hollowed-out bell peppers in your prepared baking dish. Spoon the chicken and rice mixture into each pepper, packing it gently so it fills completely.
Step 4: Bake
Cover the baking dish with foil and bake for 30–35 minutes, until the peppers are tender. Remove the foil and bake for an additional 5–10 minutes to slightly caramelize the tops.
Step 5: Garnish and Serve
Drizzle with a little extra teriyaki sauce and sprinkle with remaining green onions, sesame seeds, or cilantro if desired. Serve warm and enjoy!
Tips for the Best Stuffed Peppers
Choose bell peppers that stand up well and have flat bottoms for easy stuffing. Pre-cook your rice and use shredded chicken for the quickest assembly. For extra flavor, brush the inside of the peppers with a little teriyaki sauce before filling. If you like a softer pepper, bake them covered longer.
Flavor Variations
Swap shredded chicken for ground chicken or even cooked shrimp. Use quinoa instead of rice for a boost of protein. Add edamame or snap peas to the filling for more veggies. Or drizzle with sriracha for a spicy kick.
What to Serve with Stuffed Peppers
These stuffed peppers are a complete meal on their own, but you can pair them with:
- A side salad with sesame dressing
- Steamed broccoli or green beans
- Garlic bread or a crusty baguette
- Miso soup for a fun Asian-inspired dinner
Common Mistakes to Avoid
Don’t overstuff the peppers — they should be full but not overflowing. Make sure your chicken and rice are cooked before filling, as the oven time won’t cook them fully. Use enough sauce in the filling to keep it moist, but don’t drench it.
How to Store and Reheat Leftovers
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 microwave until hot. These also freeze beautifully — wrap individually in foil and freeze for up to 3 months.
FAQs About Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Can I use raw chicken? No — use cooked shredded chicken to make sure it’s fully cooked and safe to eat.
Can I make these ahead? Yes — assemble and refrigerate unbaked peppers up to 1 day ahead, then bake when ready.
Do they freeze well? Yes — wrap each cooked pepper in foil and freeze, then reheat directly from frozen.
What kind of rice works best? Any cooked rice works — white, brown, jasmine, or even cauliflower rice for a lighter option.
Why This Recipe Works Every Time
These stuffed peppers balance flavors and textures beautifully — the savory chicken and rice, the sweetness of pineapple, and the tangy teriyaki sauce all come together in one colorful, easy-to-serve package. They’re a sweet and savory dinner idea everyone will love.
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Teriyaki Pineapple Chicken and Rice Stuffed Peppers : A Sweet and Savory Dinner Favorite
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
If you’re looking for a creative and satisfying way to use up chicken, these Teriyaki Pineapple Chicken and Rice Stuffed Peppers are here to impress. Sweet and savory teriyaki sauce, juicy pineapple, tender shredded chicken, and fluffy rice all come together in a colorful bell pepper “bowl” that’s as pretty as it is delicious.
Ingredients
Ingredients for Teriyaki Pineapple Chicken and Rice Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1½ cups cooked rice (white or brown)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup shredded carrots
- ⅓ cup teriyaki sauce (plus extra for drizzling)
- 2 green onions, chopped
- Salt and black pepper, to taste
- Optional garnish: sesame seeds, cilantro
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Prepare the Filling: In a large mixing bowl, combine shredded chicken, cooked rice, pineapple chunks, shredded carrots, teriyaki sauce, and half the chopped green onions. Season with salt and pepper to taste.
- Stuff the Peppers: Arrange the hollowed-out bell peppers in your prepared baking dish. Spoon the chicken and rice mixture into each pepper, packing it gently.
- Bake: Cover the baking dish with foil and bake for 30–35 minutes, until the peppers are tender. Remove the foil and bake for an additional 5–10 minutes.
- Garnish and Serve: Drizzle with extra teriyaki sauce and sprinkle with remaining green onions, sesame seeds, or cilantro. Serve warm.
Notes
- Flavor Variations: Swap shredded chicken for ground chicken, shrimp, or edamame for more variety.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki Pineapple Chicken, Stuffed Peppers, Chicken Rice Stuffed Peppers, Teriyaki Stuffed Peppers
