If you're craving a fresh take on stuffed peppers that brings sweet, savory, and tangy flavors together, you're going to love this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. It's perfect for a cozy weeknight dinner or a casual get-together because it's colorful, satisfying, and surprisingly simple to pull off. The juicy pineapple and rich teriyaki sauce give these peppers a delightful tropical twist that's both comforting and exciting.
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Why You'll Make This on Repeat
This Teriyaki Pineapple Chicken Stuffed Peppers Recipe hits a sweet spot between quick prep and memorable flavors. It's a comforting dish that feels special without needing culinary wizardry.
- Reliable Texture: The tender chicken and soft rice blend just right inside the lightly roasted, slightly crisp bell peppers.
- Balanced, Cozy Flavor: The teriyaki sauce adds savory depth while the pineapple bursts with juicy sweetness, creating a well-rounded bite.
- Pantry-Friendly: With staples like canned pineapple, chicken, and rice, this recipe is approachable and easy to scale.
- Weeknight Simple: It comes together in under an hour, perfect for when you want homemade with minimal stress.
Ingredient Highlights
I always recommend using fresh, firm bell peppers for stuffing, and fully cooked chicken to save time. The teriyaki sauce you pick influences the flavor depth, so look for one that's balanced between sweet and savory without being too salty.
- Bell Peppers: Choose large, glossy peppers with no bruises for sturdy, flavorful vessels.
- Cooked Chicken Breast: Use shredded or diced chicken from leftovers or rotisserie for juicy texture.
- Canned Pineapple Tidbits: Drain well to avoid excess moisture that can make your filling soggy.
- Teriyaki Sauce: Select a good quality brand or homemade version to avoid overpowering sweetness.
- Rice: Day-old rice or freshly cooked with a slightly drier texture works best to hold the filling together.
- Mozzarella Cheese: A mild melting cheese blends well without competing with the other flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
Step-by-Step for Teriyaki Pineapple Chicken Stuffed Peppers Recipe
Step 1 - Prep & Season
Preheat your oven to 375°F (190°C). While it warms up, slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. You want a clean cavity to hold the filling, so take your time here. Arrange the pepper halves cut side up in a roomy baking dish-this will keep them stable as they bake. Having this ready means you can fill the peppers quickly when your mixture is done.
Step 2 - Build Flavor
In a large bowl, combine the cooked chicken, rice, and pineapple tidbits-make sure you drain the pineapple thoroughly to avoid sogginess. Add the teriyaki sauce, garlic powder, onion powder, and black pepper. I like to mix everything gently so the flavors meld without turning the filling mushy. You'll notice the glossy teriyaki sauce coats the ingredients beautifully, promising that irresistible taste with every bite.
Step 3 - Finish for Best Texture
Spoon the filling generously into each pepper half and spread it evenly. Don't be shy-this is the star of the meal. Sprinkle shredded mozzarella on top for that lovely melted, golden finish. Cover the baking dish tightly with foil to trap moisture and bake for 30 to 35 minutes. Then remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden. Watching the cheese transform like this is one of my favorite parts-it signals that the peppers are perfectly cooked inside.
Kitchen Notes I Rely On
Having made this Teriyaki Pineapple Chicken Stuffed Peppers Recipe a dozen times, I learned a few tricks to nail it every time and avoid common pitfalls.
- Doneness Cue: The peppers should be tender but still hold their shape; if you pierce them easily with a fork, they're ready.
- Temperature Trick: Let the baked peppers rest for 5 minutes before serving-this helps the filling settle and intensifies flavor.
- Make-Ahead Move: You can assemble the stuffed peppers a day ahead, cover tightly, and refrigerate-just add extra bake time if baking straight from cold.
- Skip This Pitfall: Don't overload the peppers too much; overstuffing can cause uneven cooking and soggy bottoms.
Serving & Sides
Finishing Touches
I like to garnish these Teriyaki Pineapple Chicken Stuffed Peppers with sliced green onions and a sprinkle of toasted sesame seeds. The fresh green onions add a little crunch and color, while the sesame seeds bring a subtle nutty accent. It really lifts the dish visually and flavor-wise, making each bite more interesting.
Pairs Nicely With
This dish pairs wonderfully with a light Asian-inspired cucumber salad or steamed bok choy with garlic. For something heartier, jasmine rice or simple stir-fried vegetables balance the meal, adding freshness and texture contrast that you'll appreciate alongside the rich stuffed peppers.
Simple Plating Upgrades
For a casual weeknight, plate the stuffed peppers with a sprinkle of extra cheese and the fresh garnishes. When you want to impress guests, drizzle a little additional teriyaki glaze on top and serve with a wedge of lime on the side for a bright citrus pop. A scattering of chopped cilantro also elevates the look and flavor.
Make-Ahead & Storage
Storing Leftovers
Store any leftover Teriyaki Pineapple Chicken Stuffed Peppers in an airtight container in the fridge. They'll keep well for 3 to 4 days. You might notice the peppers soften more over time, but the flavors actually deepen, making leftovers just as enjoyable the next day.
Freezer Tips
This recipe freezes surprisingly well if you assemble but don't bake first. Place the filled peppers on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as directed. Freezing after baking, however, can affect the pepper's texture, so it's best to freeze before cooking.
Reheating Teriyaki Pineapple Chicken Stuffed Peppers Recipe Without Drying Out
To reheat without drying out, cover the peppers loosely with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. If you're in a hurry, microwave on medium power with a damp paper towel over the top to retain moisture, checking in 1-minute intervals. An air fryer can also bring back some crispness-heat at 320°F (160°C) for 10 minutes, watching closely to avoid burning the cheese.
Frequently Asked Questions
Absolutely! Ground turkey, pork, or even tofu make excellent substitutes in this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. Just adjust cooking times as needed for raw or pre-cooked proteins.
You can swap mozzarella for Monterey Jack, cheddar, or a cheese blend that melts well. Avoid strong cheeses that may overpower the teriyaki flavor.
Yes! Just be sure to use gluten-free teriyaki sauce and check other ingredients like rice to ensure they don't contain gluten. The peppers and pineapple are naturally gluten-free.
Removing the seeds and membranes well and preheating the oven adequately helps. Also, draining pineapple tidbits and not overstuffing the peppers keeps the texture balanced, avoiding sogginess.
Final Thoughts
This Teriyaki Pineapple Chicken Stuffed Peppers Recipe became a fast favorite in my kitchen because it's both familiar and a little unexpected. The contrast between juicy pineapple and savory teriyaki sauce wrapped in a tender pepper is pure comfort food with an island vibe. I hope you enjoy making it as much as I do-it's one of those dishes that brings a little joy to any busy evening.
PrintPrintable Recipe
Teriyaki Pineapple Chicken Stuffed Peppers Recipe
Delight in the savory and sweet combination of Teriyaki Pineapple Chicken Stuffed Peppers. This colorful dish features tender cooked chicken, juicy pineapple tidbits, and rice stuffed into bell pepper halves, topped with melted mozzarella cheese and baked to perfection. It's a comforting, crowd-pleasing recipe that combines vibrant flavors and simple ingredients for an easy weeknight dinner or meal prep option.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 5 Minutes
- Yield: 8 stuffed pepper halves (4 large bell peppers, serves 4-6 people)
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Vegetables
- 4 large bell peppers, halved and seeds removed
- 2 green onions, sliced (optional, for garnish)
Protein & Grains
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
Other Ingredients
- 1 cup canned pineapple tidbits, drained
- ½ cup teriyaki sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 1 tablespoon olive oil
- Sesame seeds (optional, for garnish)
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish to prepare them for stuffing.
- Make the Filling: In a large mixing bowl, combine the cooked shredded or diced chicken, cooked rice, and drained pineapple tidbits. Add the teriyaki sauce, garlic powder, onion powder, and black pepper, then stir everything together until fully incorporated.
- Stuff Peppers: Generously spoon the flavorful chicken and rice mixture into each pepper half. Make sure each pepper is well-filled, then arrange them evenly in the baking dish.
- Add Cheese and Cover: Sprinkle shredded mozzarella cheese evenly over the stuffed filling on each pepper. Cover the baking dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Place the covered baking dish in the preheated oven and bake for 30 to 35 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Finish and Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds if desired, then serve the peppers hot for a delicious meal.
Notes
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option instead of white rice.
- Use shredded cheddar or Monterey Jack cheese as an alternative to mozzarella for a different flavor profile.
- For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
- Make sure to drain the canned pineapple well to prevent excess liquid from making the peppers soggy.
- These stuffed peppers can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from cold.
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