If you are looking for a dish that bursts with flavor, color, and heartwarming comfort, this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is your new best friend in the kitchen. These vibrant bell peppers are filled with a savory-sweet mix of tender chicken, juicy pineapple, fluffy rice, and that irresistible teriyaki sauce that ties everything together beautifully. It is simple enough for a weeknight dinner but impressive enough to share with guests who crave something bold and satisfying.
Ingredients You’ll Need
Each ingredient in this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe plays a special role, combining freshness, sweetness, and a touch of savory depth. From the colorful bell peppers to the tangy pineapple, the ingredients are straightforward yet essential to deliver the flavorful punch this dish promises.
- 4 large bell peppers (any color): These create the perfect colorful edible bowls that hold all the tasty filling.
- 1 tablespoon olive oil: Helps soften the peppers and adds a subtle richness.
- 1 lb cooked, shredded or diced chicken breast: The protein base that makes this a fulfilling meal.
- 1 cup cooked white or brown rice: Acts as a hearty filler to complement the chicken’s texture.
- 1 cup canned pineapple tidbits (drained): Adds a juicy, tangy sweetness that balances the savory teriyaki sauce.
- â…“ cup teriyaki sauce: The star flavoring that infuses every component with its signature sweet and salty glaze.
- 2 green onions, thinly sliced: Bring a mild, fresh bite and a pop of green color to the filling.
- ½ cup shredded mozzarella or Monterey Jack cheese (optional): Melts over the peppers for creamy subtlety and visual appeal.
- Salt and pepper, to taste: Essential seasonings to balance and enhance the flavors.
- Sesame seeds & extra green onions for garnish (optional): Adds texture and a finishing touch that makes the presentation sing.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by heating your oven to 375°F (190°C), then grease a baking dish big enough to hold your halved peppers snugly. Slice the bell peppers in half lengthwise, removing all seeds and membranes to create a perfect hollow shell for the filling. Arrange these colorful halves cut-side up in your baking dish where they’ll soon be transformed into a delicious meal.
Step 2: Combine the Filling
In a large bowl, bring together the cooked chicken, rice, drained pineapple tidbits, teriyaki sauce, chopped green onions, salt, and pepper. Stir everything well so that every bite you take is perfectly seasoned and coated with that luscious teriyaki flavor. This step is where the magic begins, melding sweet and savory in one irresistible mixture.
Step 3: Stuff the Peppers
Spoon the flavorful filling into each pepper half, pressing down gently so the mixture stays compact but not overstuffed. If you want to take it a notch higher, sprinkle shredded mozzarella or Monterey Jack cheese on top for that gooey, melty finish that will make your heart sing while baking.
Step 4: Bake to Tender Perfection
Cover your baking dish with foil to keep moisture locked in and bake for 25 to 30 minutes. This gentle cooking softens the peppers to the perfect tenderness without losing their vibrancy. Then, remove the foil and pop the dish back in the oven for another 5 to 10 minutes to melt the cheese and slightly caramelize the tops. The resulting combination is pure comfort in every bite.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Before serving, sprinkle some toasted sesame seeds and extra green onions on top. These little additions bring delightful pops of texture and freshness that elevate the dish from simply tasty to restaurant-worthy. A drizzle of extra teriyaki sauce adds a glossy, flavor-packed finishing touch that ties all the layers together beautifully.
Side Dishes
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe shines on its own, but pairing it with steamed broccoli, a light cucumber salad, or even some simple edamame can round out the meal nicely. These sides echo the Asian-inspired theme while adding refreshing contrasts and some extra greens to keep things balanced.
Creative Ways to Present
Turn your stuffed peppers into a colorful feast by arranging them on a large serving platter with scattered pineapple tidbits and bright green onion curls for a festive look. You can also serve the filling scooped out alongside the pepper halves for a deconstructed take that’s perfect for sharing at casual get-togethers or family dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover stuffed peppers in an airtight container in the refrigerator. They will keep well for up to 3 days and maintain their flavors beautifully, making for an easy grab-and-go meal during busy weekdays.
Freezing
You can freeze the stuffed peppers if you want to make them well ahead. Place the assembled (but unbaked) peppers on a baking tray and freeze until solid, then transfer into freezer-safe containers or bags. They will keep up to 2 months. When ready to enjoy, bake them straight from frozen, adding a bit more time to the cooking process.
Reheating
To reheat, cover the peppers with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. This method helps prevent the peppers from drying out and keeps the cheese melty and luscious, just like freshly made.
FAQs
Can I use other meats instead of chicken?
Absolutely! While chicken works beautifully here, ground turkey, pork, or even tofu can be great alternatives depending on your preferences. Just adjust cooking times and seasoning as needed to suit your chosen protein.
Is it necessary to use canned pineapple tidbits?
Not at all. Fresh pineapple works wonderfully if you prefer a fresher taste and texture. Just be sure to dice it into small pieces to blend well with the rest of the filling.
Can I make this recipe gluten-free?
Yes! Use gluten-free teriyaki sauce and double-check that all other ingredients are free from gluten. This recipe easily adapts, making it suitable for many dietary needs without sacrificing flavor.
What type of rice is best to use?
Either white or brown rice works well here. Brown rice adds a nutty flavor and extra fiber, while white rice keeps the texture lighter. Use whichever you prefer or have on hand.
Can I prepare the filling in advance?
You sure can! Make the filling a day ahead and store it in the fridge. When ready to cook, just stuff the peppers and bake as usual. This approach saves time on busy days while keeping things fresh and delicious.
Final Thoughts
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a joyful celebration of flavors and colors that everyone will love. It’s fantastic for weeknight dinners, meal prep, or whenever you want to bring a little tropical sunshine to your table. Give it a try, and I promise it will become one of your cherished recipes too!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian American
Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and colorful meal featuring tender bell peppers filled with a delicious mixture of shredded chicken, rice, sweet pineapple tidbits, and savory teriyaki sauce. Baked to perfection with a melty cheese topping, these stuffed peppers offer a perfect balance of sweet and savory flavors making them a delightful and satisfying family-friendly dinner.
Ingredients
Peppers
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
Filling
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- ½ cup shredded mozzarella or Monterey Jack cheese (optional)
Garnish
- Sesame seeds (optional)
- Extra green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish that can accommodate all the pepper halves laying cut-side up.
- Prepare Peppers: Slice the bell peppers in half lengthwise, then remove the seeds and membranes carefully to create hollow halves ready for stuffing. Place them cut-side up in the prepared baking dish.
- Make the Filling: In a large bowl, combine the cooked shredded or diced chicken breast, cooked rice, drained pineapple tidbits, teriyaki sauce, thinly sliced green onions, salt, and pepper. Mix thoroughly until all ingredients are well coated and evenly incorporated.
- Stuff the Peppers: Spoon the chicken and rice mixture generously into each pepper half, pressing the filling down slightly to pack it in firmly. If desired, sprinkle shredded mozzarella or Monterey Jack cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 to 30 minutes until the peppers become tender. Remove the foil and continue baking for an additional 5 to 10 minutes to allow the cheese to melt and slightly brown.
- Serve: Once baked, garnish the stuffed peppers with sesame seeds and extra sliced green onions for added flavor and presentation. Drizzle additional teriyaki sauce over the peppers if desired before serving.
Notes
- You can use any color bell peppers based on your preference or what’s available.
- For a lower-fat option, omit the cheese topping or choose a low-fat cheese.
- Using cooked chicken and rice prepared ahead helps reduce total cooking time.
- Feel free to substitute pineapple tidbits with fresh pineapple if preferred, just ensure they are chopped small and drained well.
- Adjust the amount of teriyaki sauce to taste depending on how saucy you prefer the filling.
- These stuffed peppers can be reheated in the oven covered with foil to preserve moisture.
