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Teriyaki chicken stuffed peppers with pineapple and rice on a plate.
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

A delightful blend of sweet and savory flavors featuring bell peppers stuffed with teriyaki chicken, rice, and pineapple, baked to perfection.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Keyword: Healthy Dinner, Pineapple Chicken, Stuffed Peppers, Sweet and Savory, Teriyaki Chicken
Servings: 4 servings
Calories: 400kcal

Ingredients

Main Ingredients

  • 4 large bell peppers (red, yellow, or orange) Fresh, firm peppers for best taste.
  • 2 cups cooked rice (white or brown) Use leftover or pre-cooked rice for quicker prep.
  • 2 cups cooked chicken, shredded or diced Tender chicken for a protein-rich filling.
  • 1 cup pineapple chunks (fresh or canned) Add fresh or canned for a tropical twist.
  • 2 green onions, sliced For garnish and added freshness.
  • 1 tbsp sesame seeds (for garnish) Adds a crunch and nutty flavor.

Sauce Ingredients

  • 1/4 cup soy sauce Provides umami depth.
  • 2 tbsp honey or brown sugar Balances the savory elements.
  • 1 tbsp rice vinegar Adds acidity to brighten the dish.
  • 2 cloves garlic, minced Infuses savory richness.
  • 1 tsp fresh ginger, grated Gives a spicy, zesty kick.
  • 1 tsp sesame oil Enhances flavor with nutty notes.
  • 1 tsp cornstarch (mixed with 1 tbsp water) For thickening the teriyaki sauce.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
  • Lightly brush the interior of each pepper with oil and place them snugly in a baking dish.

Make the Teriyaki Sauce

  • In a medium saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer, stirring until thickened.
  • Stir in the cornstarch slurry and cook for another minute until smooth.

Mix the Filling

  • In a large mixing bowl, combine cooked chicken, rice, and pineapple chunks. Pour in the thickened teriyaki sauce and blend all ingredients evenly.

Stuff and Bake the Peppers

  • Spoon the mixture generously into each bell pepper. Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and continue baking for an additional 10 minutes until the tops are golden and slightly crispy.

Garnish and Serve

  • Sprinkle sliced green onions and sesame seeds on top as they cool slightly. Serve warm.

Notes

Quick preparation can be done using leftover rice and chicken. Taste the filling before stuffing to ensure balanced flavors. Consider using quinoa for a healthier option or tofu for a vegetarian version.