If you’ve been craving a recipe that checks all the boxes—colorful, flavorful, wholesome, and a little out of the ordinary—then Teriyaki Pineapple Chicken & Rice Stuffed Peppers are exactly what you need. Think juicy bell peppers roasted until tender, filled with a savory-sweet mix of teriyaki chicken, rice, pineapple, and just enough seasoning to make every bite sing. It’s the kind of dish that makes you feel good while eating it—balanced, nutrient-rich, and deeply satisfying.
What makes these stuffed peppers shine is the combination of flavors: the tangy sweetness of pineapple pairs beautifully with salty, umami-packed teriyaki sauce, while the rice makes the filling hearty enough to turn this into a complete meal. The bell peppers themselves become sweet and soft as they roast, tying it all together in a way that’s both vibrant and comforting.
This dish is weeknight-friendly but elegant enough for entertaining. Serve them straight out of the oven with a sprinkle of sesame seeds or green onions, and watch them disappear in no time.
Ingredients
For the Stuffed Peppers:
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4 large bell peppers (red, yellow, or orange for sweetness)
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Filling:
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2 cups cooked rice (white, jasmine, or brown)
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2 chicken breasts (about 450 g / 1 lb), diced into small pieces
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1 cup pineapple chunks (fresh or canned, drained if canned)
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1 small onion, diced
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2 cloves garlic, minced
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2 tablespoons soy sauce
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⅓ cup teriyaki sauce (store-bought or homemade)
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1 teaspoon sesame oil
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1 tablespoon olive oil (for cooking chicken)
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½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
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Salt and black pepper, to taste
For Garnish (Optional):
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Sesame seeds
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Chopped green onions
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Extra teriyaki sauce drizzle
Cooking Directions
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Prepare the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Drizzle the insides with a little olive oil, season with salt and pepper, and place in a baking dish. Pre-bake for 10 minutes to soften slightly.
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Cook the chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season lightly with salt and pepper. Cook for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
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Cook aromatics and pineapple: In the same skillet, add onion and garlic, sautéing until fragrant (about 2 minutes). Stir in pineapple chunks and cook for another 3–4 minutes until caramelized at the edges.
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Build the filling: Return chicken to the skillet. Add cooked rice, soy sauce, teriyaki sauce, sesame oil, and ginger. Stir everything together until well combined and heated through. Taste and adjust seasoning if needed.
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Stuff the peppers: Spoon the chicken and rice mixture into each pre-baked bell pepper, packing it down slightly. Top with an extra drizzle of teriyaki sauce if you like.
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Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until peppers are tender and slightly charred at the edges.
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Serve: Garnish with sesame seeds, green onions, and more teriyaki drizzle. Serve hot and enjoy the sweet-savory goodness!
Nutrients (per serving, approx. 4 servings)
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Calories: 420
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Protein: 29 g
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Fat: 12 g
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Carbohydrates: 52 g
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Fiber: 5 g
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Sugar: 12 g
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Sodium: 860 mg
Why You’ll Love This Recipe
Let’s be real—stuffed peppers can sometimes feel like a boring “healthy dinner” idea. Not these. The teriyaki-pineapple combo takes everything up a notch. They’re bursting with bold, balanced flavors that make eating vegetables actually exciting. They’re also a complete meal in one cute little package—protein, grains, and veggies all stuffed into a pepper. Even better, you can prep them ahead of time, pop them in the oven, and dinner practically makes itself.
The Origins and Inspiration Behind the Dish
Stuffed peppers have been around forever in different forms across the world—Mediterranean, Mexican, Eastern European, you name it. The idea is always the same: take a hollowed pepper and fill it with something hearty. This particular recipe is more of a fusion. It borrows from the Hawaiian-inspired love of pineapple with savory meats and pairs it with Asian-style teriyaki flavors. The result? A vibrant, tropical, and savory dinner that’s unlike any stuffed pepper you’ve had before.
Ingredient Spotlight
The stars of this dish each bring something special. Bell peppers act as edible containers while adding natural sweetness. Chicken makes the filling protein-packed, and rice adds bulk and comfort. Pineapple is the wildcard—it cuts through the savoriness of teriyaki with tangy sweetness, preventing the dish from feeling heavy. Teriyaki sauce, with its mix of soy, mirin, and sugar, ties everything together with umami richness. Finally, sesame oil and ginger add those subtle, warming Asian-inspired notes that make the dish shine.
Storage and Reheating Tips
These stuffed peppers store beautifully, making them meal-prep friendly. Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. The microwave works in a pinch, though the peppers might soften more. You can also freeze them—wrap individually in foil, then store in freezer bags for up to 2 months. To reheat from frozen, bake at 375°F (190°C) for about 35–40 minutes, covered, then uncover for the last 10 minutes.
Common Variations to Try
This recipe is endlessly flexible. Want to make it vegetarian? Swap chicken for tofu or chickpeas. Need it lower-carb? Replace rice with cauliflower rice. Prefer a different grain? Quinoa, farro, or even couscous all work. If you love spice, add a splash of sriracha or red pepper flakes. For a cheesy twist, sprinkle mozzarella or cheddar on top before baking. You can even switch up the flavor profile completely—try BBQ chicken and corn for a Southern spin or curry sauce instead of teriyaki for an Indian-inspired version.
Pairing Recommendations
These stuffed peppers are filling on their own, but you can round out the meal with light, fresh sides. A simple Asian cucumber salad or sesame-dressed coleslaw works perfectly. Steamed edamame or miso soup would also be fun pairings. For drinks, go with crisp white wine like Sauvignon Blanc, a fruity rosé, or even a pineapple-spiked mocktail to echo the flavors inside the peppers.
Health Benefits
This dish isn’t just delicious—it’s good for you, too. Bell peppers are rich in vitamin C, fiber, and antioxidants. Chicken provides lean protein, while rice makes it satisfying and grounding. Pineapple brings digestive enzymes (like bromelain) and natural sweetness without needing extra sugar. Using teriyaki sauce in moderation keeps sodium in check, and you can always make your own for a healthier option. All in all, it’s a balanced meal that nourishes without feeling like “diet food.”
Conclusion
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are proof that healthy dinners don’t have to be boring. They’re colorful, fun to eat, and packed with layers of flavor—sweet, savory, tangy, and hearty all at once. They make weeknight cooking more exciting and offer endless opportunities for variation. Whether you serve them to your family or bring them out at a dinner party, they’re guaranteed to impress. Once you try them, stuffed peppers will never feel dull again.