Teriyaki Pineapple Chicken Stuffed Peppers Recipe

If you’re anything like me, you love a good, hearty stuffed pepper that’s bursting with flavor and just a little bit unexpected. That’s exactly why I’m excited to share this Teriyaki Pineapple Chicken Stuffed Peppers Recipe with you—it’s the perfect blend of savory and sweet, and it always feels like a mini celebration on my dinner plate. Trust me, once you try these peppers packed with juicy chicken, pineapple, and that irresistible teriyaki glaze, you’ll be hooked.

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Ingredients & Why They Work

The magic of this Teriyaki Pineapple Chicken Stuffed Peppers Recipe really starts with the ingredients. Each component adds its own special touch—from the juicy bell peppers acting as edible bowls, to the tangy-sweet pineapple that lightens the savory chicken and rich teriyaki sauce. When selecting ingredients, fresh produce and high-quality sauces make a noticeable difference.

• Chicken breasts: Using boneless, skinless chicken breasts makes shredding easy and ensures lean protein in every bite.
• Cooked rice: White or brown rice adds a tender, filling base that soaks up the teriyaki sauce beautifully.
• Pineapple: Fresh is great if you can find it, but canned diced pineapple drained well works just fine for that sweet burst.
• Teriyaki sauce: This gives the dish its signature flavor—look for a low-sodium brand or make your own if you like it less salty.
• Garlic and ground ginger: These aromatics add depth and balance that elevate the dish beyond your usual stuffed peppers.
• Bell peppers: Choose any color you prefer; red and yellow are sweeter and visually vibrant.
• Mozzarella or cheddar cheese (optional): A melty topping adds richness, but you can skip it for a lighter, dairy-free option.

Make It Your Way

I love making this Teriyaki Pineapple Chicken Stuffed Peppers Recipe my own by tweaking it depending on what I have on hand or who I’m cooking for. And honestly, you can have a lot of fun here — it’s a forgiving recipe that responds well to personalization, so don’t be shy about experimenting.

• Variation: I’ve swapped the chicken for tofu for a vegetarian twist that’s just as tasty—the teriyaki sauce gives it that authentic flavor punch.
• Spice it up: Sometimes I add a little extra red pepper flakes or a splash of sriracha if I want a bit of heat that wakes up the dish.
• Grain swap: Quinoa or cauliflower rice works great instead of white rice if you want to boost nutrients or reduce carbs.
• Cheese choice: Try sharp cheddar for a bolder taste or skip the cheese altogether to keep things lighter.

Step-by-Step: How I Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers Like a Pro

First things first—preheat your oven to 375°F (190°C). Then, cut the tops off your bell peppers and remove all the seeds and membranes inside. I like to gently blanch my peppers in boiling water for 5–6 minutes before stuffing them. It softens them just enough to get tender while baking without turning mushy. After blanching, place them upright in a baking dish, ready to be filled.

Step 2: Cook the Flavorful Filling

Heat some olive oil in a skillet over medium heat and sauté minced garlic for about 1–2 minutes until fragrant. Then add your shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and optional red pepper flakes for a touch of heat. Season with salt and pepper, and let this simmer for 5–6 minutes until everything melds together beautifully. Stir in your cooked rice at the end and mix until combined. The combination should be moist but not soupy.

Step 3: Stuff and Bake

Carefully fill each pepper with the chicken and rice mixture, pressing it down gently so you get a nice compact filling. Drizzle the tops with a bit of olive oil, which helps them brown and shine. Cover the dish tightly with foil and bake for 25–30 minutes. For a crispier top, remove the foil for the last 5 minutes of baking.

Step 4: Add Cheese (If You Like!)

During those last 5 minutes uncovered, sprinkle on your shredded mozzarella or cheddar cheese and let it melt into a gooey, golden topping. If cheese’s not your thing, this step is totally optional and the peppers are amazing without it!

Step 5: Serve and Enjoy

Once out of the oven, let the peppers cool for a few minutes. Garnishing with a few extra pineapple pieces or sliced green onions adds a fresh, pretty touch—and that savory-sweet aroma makes it hard to wait! Dig in and enjoy.

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Garnishes

I’m a sucker for simple garnishes—scattered green onions bring a fresh crunch and a mild bite to balance the sweetness, while extra pineapple bits add a juicy pop. Sometimes, a sprinkle of toasted sesame seeds makes things look super fancy and adds a subtle nutty flavor that just clicks.

Side Dishes

This recipe pairs beautifully with a light green salad or steamed veggies like broccoli or snap peas. For something heartier, I like to serve it alongside garlic roasted potatoes or a simple cucumber salad dressed with rice vinegar to keep things bright and refreshing.

Creative Ways to Present

For a festive dinner, I’ve filled mini bell peppers to make cute appetizer-sized bites that are perfect for parties. Another time, I hollowed out some colorful bell peppers and plated them on a bed of coconut rice for an island-inspired presentation that wowed everyone.

Make Ahead and Storage

Storing Leftovers

After the peppers cool, I store leftovers in an airtight container in the fridge for up to 3 days. I’ve found that keeping the cheese separate (if using) preserves its texture better upon reheating.

Freezing

I’ve successfully frozen these stuffed peppers without the cheese topping—wrap each in plastic wrap and place in a freezer-safe container or bag for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a 350°F (175°C) oven covered with foil for about 20 minutes until warmed through, which helps keep the peppers tender and juicy. If you want melty cheese on top, sprinkle some fresh cheese before the last 5 minutes in the oven.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken Stuffed Peppers Recipe holds a special spot in my kitchen because it combines so many flavors and textures I love—sweet, savory, juicy, and cheesy all in one. It’s easy enough for a weekday meal but fancy enough to wow guests. Give it a try and I’m pretty sure you’ll find yourself making it again and again. Nothing beats that warm feeling of serving up something nourishing that your whole family enjoys, and this recipe absolutely delivers on that.

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