If you’re on the hunt for a flavor-packed dinner that hits the sweet and savory trifecta, Teriyaki Pineapple Chicken Rice Stuffed Peppers might just become your new weeknight obsession. These vibrant little bell pepper boats are stuffed with juicy pineapple chicken, tender rice, and just enough zingy teriyaki sauce to make your taste buds do a happy dance. Oh, and did I mention they come together in under an hour? Yep—this is your new shortcut to dinnertime magic.
As a mom who’s constantly juggling work, picky eaters, and the never-ending laundry pile, I’m all about meals that are as easy to pull off as they are delicious. And let me tell you—these pineapple chicken peppers are a hit every single time. They’re colorful, cozy, and somehow feel just a little fancy without any extra fuss.
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Why You’ll Love These Teriyaki Pineapple Chicken Rice Stuffed Peppers
Let’s be real—weeknight dinners can feel like Groundhog Day. Same old chicken, same old rice. But pineapple chicken peppers? Oh honey, we’re taking things up a notch. These peppers bring a tropical twist to your regular routine, combining juicy chunks of pineapple with savory teriyaki-coated chicken and fluffy rice—all snuggled into a sweet bell pepper that roasts up beautifully.
They’re:
- Family-friendly (even my “no veggies, please” kid devoured them)
- Customizable (swap rice, sauce, or even the protein)
- Meal-prep approved (hello, leftovers that actually taste good)
- And most importantly… downright delicious.
Ingredients You’ll Need
Here’s what goes into this sweet-and-savory sensation:
- 4 large bell peppers (any color, but red and yellow are sweetest)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup cooked rice (white, brown, jasmine—whatever’s in your pantry)
- 1 cup pineapple chunks (fresh is amazing, but canned totally works)
- ½ cup teriyaki sauce (grab your fave store brand or go homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- ½ cup shredded carrots (adds a little crunch and color)
- ¼ cup green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
How to Make It Happen (Step-by-Step)
1. Prep those peppers.
Preheat your oven to 375°F. Slice the tops off your bell peppers, remove the seeds, and place them upright in a baking dish. If they don’t stand up straight, trim the bottoms just a bit (carefully!) to help them sit flat.
2. Cook the chicken.
Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for about 5-6 minutes, until browned and cooked through. Remove and set aside.
3. Build the flavor.
In the same skillet, toss in the onion, garlic, and ginger. Sauté until fragrant (about 2 minutes), then stir in the carrots and pineapple chunks. Cook for another 2-3 minutes until everything’s softened and smelling amazing.
4. Sauce it up.
Add the cooked chicken back into the pan, pour in the teriyaki sauce, and toss everything together until it’s coated and bubbling. Stir in your cooked rice and give it one final mix.
5. Stuff & bake.
Spoon the teriyaki chicken-rice mixture into each bell pepper, packing it in nice and full. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for another 5-10 minutes until the peppers are tender and the tops are slightly golden.
6. Garnish & serve.
Sprinkle on those chopped green onions and sesame seeds. Serve warm—and maybe with a drizzle of extra teriyaki sauce if you’re feeling fancy.
Tips for Teriyaki Pineapple Chicken Rice Stuffed Peppers Perfection
- Short on time? Use rotisserie chicken and toss it with the sauce and veggies—boom, shortcut city.
- Feeding picky eaters? Let everyone build their own pepper like a taco night—more fun, less drama.
- Want extra flavor? Roast the empty bell peppers for 5-10 minutes before stuffing them. They get a little caramelized and so good.
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers
These stuffed peppers are pretty much a full meal in themselves—protein, veggies, carbs, and flavor all wrapped in one cute edible bowl. But if you’re feeling a little extra (and honestly, why not?), they pair beautifully with a crisp side salad, some roasted broccoli, or even a scoop of extra rice for heartier appetites. Hosting dinner guests? Plate each pepper individually, drizzle a little extra teriyaki sauce over the top, and garnish with fresh green onions and sesame seeds for that restaurant-style wow factor. Don’t forget a squeeze of lime for a pop of brightness—it takes everything up a notch!
A Little Backstory from My Kitchen to Yours
I first made these Teriyaki Pineapple Chicken Rice Stuffed Peppers on a whim when I had leftover rice and a sad-looking can of pineapple in the pantry. My kids gave me the side-eye at first (you know that look), but one bite in, they were hooked. Now it’s a family favorite—and let’s just say I always have pineapple in the house now, just in case.
FAQs: Let’s Clear Things Up!
Can I use ground chicken instead of diced chicken breast?
Absolutely! Ground chicken works great and cuts down on chopping time.
Can I substitute quinoa or cauliflower rice?
Yes! Quinoa is a protein-packed alternative, and cauliflower rice makes it lower carb—both tasty swaps.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven. They reheat like a dream!
Can I freeze these stuffed peppers?
Sure can. Wrap them tightly and freeze for up to 2 months. Just thaw overnight in the fridge and reheat in the oven.
Conclusion
Whether you’re trying to sneak in more veggies, jazz up your meal prep, or just really love teriyaki chicken (same), these Teriyaki Pineapple Chicken Rice Stuffed Peppers are a must-try. They’re easy, colorful, and full of feel-good flavors that bring sunshine to your plate—even on the busiest, rainiest Tuesday.
Grab a fork and dig in—you’ve earned this one. 🍍✨
More Chicken Magic You’ll Love
Looking for your next chicken dinner idea? Here are some must-try favorites that pair perfectly with the vibe of our Teriyaki Pineapple Chicken Rice Stuffed Peppers:
- 🍍 Pineapple Teriyaki Chicken – Keep those tropical flavors going with this sweet and sticky skillet sensation.
- 🍋 Creamy Lemon Orzo Chicken Soup – Light, zesty, and oh-so-soothing—perfect for a cozy night in.
- 🥔 Crispy Chicken and Potato Doughnuts – A fun and crispy twist on comfort food that’ll totally surprise your taste buds.
- 🌽 Street Corn Chicken Rice Bowl – Bold, creamy, and loaded with flavor—this bowl is a total weeknight win.
- 🔥 Cheesy Cajun Chicken and Sausage Pasta – For when you want something rich, spicy, and ultra-satisfying.
Feel free to explore, bookmark, or pin your faves—because there’s no such thing as too many chicken recipes, right? 💛🐔
Print
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 50 mins
- Yield: 4 servings 1x
Description
Sweet, savory, and bursting with flavor, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are a colorful, easy weeknight dinner the whole family will love
Ingredients
4 large bell peppers (any color), tops cut off and seeds removed
1 lb boneless, skinless chicken breasts, diced
1 cup cooked rice (white, brown, or jasmine)
1 cup pineapple chunks (fresh or canned)
½ cup teriyaki sauce (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ginger, minced
½ cup shredded carrots
¼ cup green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
Preheat oven to 375°F. Prepare the bell peppers by cutting off tops and removing seeds. Set them upright in a baking dish.
In a large skillet over medium heat, heat olive oil. Add diced chicken and cook for 5–6 minutes until fully cooked. Remove and set aside.
In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
Stir in carrots and pineapple chunks. Cook for another 2–3 minutes.
Return chicken to the pan, add teriyaki sauce, and mix well. Stir in cooked rice and combine.
Spoon the chicken-rice mixture into each pepper, filling them generously.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until peppers are tender.
Garnish with green onions and sesame seeds. Serve warm.
Notes
Use rotisserie or leftover chicken to save time.
For a lower-carb version, substitute cauliflower rice.
Drizzle extra teriyaki sauce before serving for extra flavor.
Can be frozen after baking—just cool completely and wrap tightly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 330 Kcal
- Sugar: 13 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg