Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
This dish combines the sweet and savory flavors of teriyaki chicken with juicy pineapple and fluffy rice all packed into vibrant bell peppers. These stuffed peppers are a healthy delicious and easy meal that’s perfect for weeknights or meal prep. The caramelized pineapple and sticky teriyaki sauce create a tropical-inspired flavor that pairs beautifully with the roasted bell peppers.
Ingredients
For the Peppers:
4 large yellow or red bell peppers (cut in half and deseeded)
2 cups cooked jasmine or brown rice
For the Teriyaki Chicken:
2 boneless skinless chicken breasts (cubed)
1/2 cup teriyaki sauce (homemade or store-bought)
1 tbsp soy sauce
1 tbsp honey or brown sugar
1 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 cup pineapple chunks (fresh or canned)
For Garnish:
1 tbsp sesame seeds
2 tbsp green onions (chopped)
Extra teriyaki sauce for drizzling
Instructions
Step 1: Prepare the Bell Peppers
Preheat your oven to 375°F (190°C).
Slice bell peppers in half and remove seeds.
Place them in a baking dish cut-side up and bake for 10 minutes while preparing the filling.
Step 2: Cook the Chicken
Heat sesame oil in a pan over medium heat.
Add cubed chicken and cook until lightly browned.
Pour in teriyaki sauce soy sauce honey garlic powder and ginger powder. Stir well.
Add pineapple chunks and cook until chicken is fully cooked and caramelized.
Step 3: Assemble the Stuffed Peppers
Remove bell peppers from the oven.
Fill each pepper half with a scoop of cooked rice.
Top with teriyaki chicken and pineapple mixture.
Drizzle extra teriyaki sauce over the top.
Step 4: Bake
Return stuffed peppers to the oven and bake for 15 minutes until heated through.
Step 5: Garnish and Serve
Sprinkle with sesame seeds and chopped green onions.
Serve warm and enjoy!
Cooking Time & Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Tips for the Best Stuffed Peppers
Use fresh or canned pineapple for a juicy sweet contrast.
Grill the chicken for extra smoky flavor before mixing with teriyaki sauce.
Swap white rice with quinoa or cauliflower rice for a healthier option.
Make it vegetarian by replacing chicken with tofu or mushrooms.
Store leftovers in an airtight container in the fridge for up to 3 days.
Q&A
Q: Can I make these stuffed peppers ahead of time?
Yes You can prepare the filling in advance and store it in the fridge for up to 2 days Assemble and bake the peppers when ready to eat
Q: Can I freeze stuffed peppers?
Yes Once fully cooked let them cool and store in an airtight container in the freezer for up to 2 months Reheat in the oven at 350°F until warmed through
Q: What other vegetables can I add?
You can add diced carrots zucchini mushrooms or snap peas to the chicken mixture for extra texture and nutrition
Q: Can I make this recipe without rice?
Yes Try using cauliflower rice quinoa or just increase the amount of chicken and pineapple for a lower-carb option
Q: How do I make homemade teriyaki sauce?
Combine 1/4 cup soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tsp sesame oil 1/2 tsp garlic powder and 1/2 tsp ginger powder Simmer until slightly thickened
Nutritional Information Per Serving Approximate
Calories 380
Protein 32g
Fat 8g
Carbohydrates 45g
Fiber 6g
Sugar 18g
Conclusion
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and nutritious meal that brings a tropical twist to your dinner table The combination of juicy chicken sweet pineapple and savory teriyaki sauce makes for a satisfying dish that’s easy to prepare Whether you’re meal prepping or cooking for family this recipe is a winner Enjoy it fresh from the oven with a drizzle of extra teriyaki sauce and a sprinkle of sesame seeds for the perfect finishing touch