Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Update : March 24, 2026

Teriyaki chicken and rice stuffed peppers with pineapple on a plate.

introduction

This recipe makes bright, tasty stuffed peppers. They fill bell peppers with chicken, rice, pineapple, and teriyaki sauce. The dish is simple, sweet, and savory. It cooks in the oven and serves as a full meal.

why make this recipe

It is easy and fast to make.
Kids and adults like the sweet pineapple with savory teriyaki.
It uses common ingredients and needs little prep.
It makes a neat, single-serving meal for each person.

how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Follow the simple steps below. You will brown the chicken, mix it with rice, pineapple, and sauce, then bake inside bell peppers.

Ingredients :

4 large bell peppers
1 lb chicken breast, diced
1 cup cooked rice
1 cup pineapple chunks
1/2 cup teriyaki sauce
1 tablespoon olive oil
Salt and pepper to taste
Chopped green onions for garnish

Directions :

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until no longer pink.
Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
Stuff the bell peppers with the chicken and rice mixture.
Place the stuffed peppers upright in a baking dish.
Cover with foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10 minutes.
Garnish with chopped green onions before serving.

how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve each stuffed pepper on a plate. Add a small side salad or steamed greens for color. You can spoon any juices from the baking dish over the peppers. Eat while warm.

how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Cool leftovers to room temperature before storing.
Put in an airtight container and keep in the fridge for up to 3 days.
To reheat, cover with foil and warm in the oven at 350°F (175°C) until hot, or microwave until heated through.

tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Use day-old rice or slightly dry cooked rice so the filling is not too wet.
Cut peppers to fit upright in your baking dish so they do not tip over.
Taste the filling before stuffing and adjust salt or teriyaki to your liking.
If you like more sauce, add a little extra teriyaki, but avoid making it too runny.

variation (if any)

Add chopped carrots or peas to the filling for more veg.
Use brown rice for a whole-grain option.
Swap chicken for diced turkey breast for a different flavor.
Add a sprinkle of sesame seeds or a little grated ginger for extra aroma.

FAQs

Q: Can I use canned pineapple?
A: Yes. Drain the pineapple well before adding so the filling is not too wet.

Q: Can I make this vegetarian?
A: Yes. Replace chicken with firm tofu or a mix of beans and cook the same way.

Q: Can I freeze the stuffed peppers?
A: You can freeze baked stuffed peppers. Wrap them well and freeze up to 2 months. Thaw in the fridge before reheating.

Q: Do I need to precook the rice?
A: Yes. Use cooked rice, not raw. Cooked rice mixes better and cooks fully in the oven.

Q: How long will leftovers keep?
A: In the fridge, up to 3 days in an airtight container.

Conclusion

For a similar take on stuffed peppers with a sweet twist, see this useful recipe for Hawaiian stuffed peppers from Hawaiian Stuffed Peppers – 12 Tomatoes. If you want another pineapple and teriyaki stuffed chicken idea, try the version at Pineapple Stuffed Teriyaki Chicken – Kalefornia Kravings.