If you’re looking for a vibrant, flavor-packed meal that feels like a celebration on your plate, the Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is exactly what you need. This dish combines tender bell peppers filled with a juicy, savory-sweet mixture of ground chicken, pineapple chunks, and perfectly cooked rice, all kissed by rich teriyaki sauce and a hint of ginger. It’s a delightful mix of textures and flavors that’s sure to brighten up any dinner table throughout the week. Trust me, once you try these stuffed peppers, they’ll become a go-to comfort dish you’ll want to share with friends and family over and over.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of sweet, savory, and fresh elements in this recipe. Each ingredient plays an important role—from the juicy bell peppers that hold everything together, to the pineapple that adds that tropical burst of sweetness.
- 4 large bell peppers (any color): Hollowed and ready to hold your delicious filling with a mild crunch.
- 1 tablespoon olive oil: For sautéing the chicken and onions, lending richness without overpowering flavors.
- 1 pound ground chicken (or diced cooked chicken): The hearty protein base that soaks up the teriyaki sauce beautifully.
- 1 cup cooked jasmine or brown rice: Adds bulk and texture while keeping the dish satisfying.
- 1 cup pineapple chunks (fresh or canned, drained): Sweetness and juiciness that gives the recipe its tropical personality.
- 1/2 cup diced onion: Adds a subtle sharpness that balances the sweetness of the pineapple and sauce.
- 2 cloves garlic, minced: A fragrant punch that lifts the flavors to the next level.
- 1 cup shredded carrots (optional): For a bit of natural sweetness and extra color in your filling.
- 1/2 cup teriyaki sauce (plus extra for drizzling): The star of the show that ties together savory and sweet in every bite.
- 1/4 teaspoon ground ginger: Adds a subtle warmth and aromatic zing, enriching the teriyaki profile.
- Salt and pepper to taste: Essential seasonings that enhance all the flavors.
- 1/4 cup chopped green onions (for garnish): Freshness and a pop of green that makes the dish look as good as it tastes.
- 1 tablespoon sesame seeds (optional, for garnish): Adds a toasty crunch and nutty flavor to finish off the recipe beautifully.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While it heats, cut the tops off the bell peppers and carefully remove the seeds and membranes inside. This creates the perfect little bowls that will soon be bursting with delicious filling. Lightly grease a baking dish to keep those peppers from sticking as they bake to tender perfection.
Step 2: Sauté the Aromatics and Chicken
Heat olive oil in a large skillet over medium heat. Toss in the diced onion and cook for a few minutes until softened and sweet-smelling. Add the minced garlic and immediately follow with your ground chicken. Cook everything until the chicken is nicely browned and there’s no pink left—this should take around 5 to 7 minutes. This step builds a savory flavor base for your dish.
Step 3: Combine the Filling
Now comes the fun part: stirring in cooked rice, pineapple chunks, shredded carrots (if using), teriyaki sauce, ground ginger, along with a pinch of salt and pepper. Let the mixture cook together for 2 to 3 minutes, allowing all the flavors to marry beautifully. You’ll notice the sweet, tangy teriyaki blending perfectly with the juicy pineapple and tender chicken.
Step 4: Stuff the Peppers and Bake
Take your bell peppers and spoon the chicken and rice mixture generously inside each one, filling them right to the top. Arrange them upright in your prepared baking dish, cover the dish with foil, and pop it in the oven for about 30 to 35 minutes. This slow bake softens the peppers while melding all the flavors in every bite.
Step 5: Finish with a Glaze and Garnish
When the peppers are tender and inviting, remove the foil and drizzle extra teriyaki sauce over the top. Sprinkle with fresh chopped green onions and sesame seeds for a beautiful, tasty finish. This final step adds a burst of freshness and textural contrast that your taste buds will thank you for.
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
Garnishes
Chopped green onions and sesame seeds make more than just an attractive topping—they add layers of flavor that complement the teriyaki sauce wonderfully. Feel free to add a sprinkle of red pepper flakes for a little heat or a squeeze of fresh lime juice for a tangy twist on your Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe.
Side Dishes
This dish stands out on its own but pairs beautifully with a crisp green salad or a serving of steamed broccoli to round out your meal. For a more indulgent touch, creamy mashed potatoes or coconut rice also create a rich, comforting balance.
Creative Ways to Present
Presentation makes eating an experience! Try serving the stuffed peppers on a bed of greens or alongside a small bowl of extra teriyaki sauce for dipping. You can also slice them in half crosswise, making them easier to share and perfect for a casual dinner party.
Make Ahead and Storage
Storing Leftovers
These stuffed peppers are fantastic for leftovers! Store any uneaten peppers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making your next meal just as delightful.
Freezing
If you want to save some for later, freeze the stuffed peppers after the baking step, but before garnishing. Wrap each pepper tightly with plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 2 months and reheat beautifully whenever you need a fast lunch or dinner.
Reheating
To reheat, simply thaw overnight in the fridge, then bake covered at 350°F (175°C) for about 15-20 minutes or microwave on medium power until warmed through. Add fresh green onions and sesame seeds before serving to restore that fresh-picked flavor and texture.
FAQs
Can I use other types of meat instead of ground chicken?
Absolutely! Ground turkey or diced cooked chicken work perfectly as substitutes, and even plant-based grounds are a great option for a vegetarian twist. Just adjust cooking time accordingly.
Is it better to use fresh or canned pineapple?
Both work wonderfully. Fresh pineapple adds a bright, juicy pop, while canned pineapple is convenient and often sweeter. Just make sure canned pineapple is well drained to avoid soggy filling.
Can I make this recipe gluten-free?
Yes! Just make sure to use a gluten-free teriyaki sauce. Most newer brands clearly label their products gluten-free, so it’s an easy swap to keep this recipe safe for gluten-sensitive diets.
What can I do if I don’t have jasmine or brown rice?
You can use any cooked rice you have on hand, like basmati or even quinoa for a nutty flavor and extra protein. Just ensure it’s fully cooked before adding to the filling.
How spicy is this dish? Can I make it spicier?
As written, it’s mild and perfect for all palates. To add some heat, sprinkle in red pepper flakes when cooking the filling or drizzle with sriracha before serving. It gives a nice kick that balances the sweetness.
Final Thoughts
This Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is an absolute joy to make and eat, blending the best of sweet and savory in a colorful package that’s as fun to prepare as it is to devour. Whether you’re feeding a family or looking for your next meal prep winner, these stuffed peppers are guaranteed to bring smiles all around. Give it a try and get ready to fall in love with a new favorite!
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers combine juicy bell peppers filled with a savory and sweet mixture of ground chicken, rice, pineapple, and teriyaki sauce. This Asian-inspired main course is easy to prepare with a perfect balance of flavors and textures, making it a healthy and satisfying dinner option.
Ingredients
Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
Filling
- 1 tablespoon olive oil
- 1 pound ground chicken (or diced cooked chicken)
- 1 cup cooked jasmine or brown rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded carrots (optional)
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
Garnish
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all the peppers upright.
- Sauté Aromatics and Chicken: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and ground chicken, cooking for 5–7 minutes until the chicken is browned and fully cooked.
- Combine Filling Ingredients: Stir in cooked rice, pineapple chunks, shredded carrots if using, teriyaki sauce, ground ginger, salt, and pepper. Cook for another 2–3 minutes, allowing the flavors to blend thoroughly.
- Stuff Peppers: Spoon the chicken and rice mixture evenly into the hollowed bell peppers and place them upright in the prepared baking dish.
- Bake Stuffed Peppers: Cover the dish with foil and bake for 30–35 minutes until the bell peppers are tender.
- Finish and Garnish: Remove the foil, drizzle extra teriyaki sauce over the peppers, and garnish with chopped green onions and sesame seeds before serving.
Notes
- Swap ground chicken with ground turkey or plant-based meat for a different protein variation.
- Leftover rice is perfect for this recipe and saves prep time.
- Add red pepper flakes to the filling mixture for a spicy kick.
- Use gluten-free teriyaki sauce to make the dish suitable for gluten-free diets.
