These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a flavorful, healthy meal filled with tender chicken, sweet pineapple, and rice, all wrapped in vibrant bell peppers. A delicious, easy-to-make dish that’s perfect for dinner!

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Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

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Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory dinner featuring tender chicken, juicy pineapple, and hearty rice all packed into colorful bell peppers. Healthy, satisfying, and easy to prepare.

Ingredients

Scale

2 large boneless, skinless chicken breasts (shredded)
1 cup cooked rice (white or brown)
1/2 cup diced pineapple (fresh or canned, drained)
1/4 cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil (for drizzling)
1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

Prep Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 56 minutes. Place in baking dish.
Cook Filling: Heat olive oil in skillet. Sauté garlic 12 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 56 minutes. Stir in rice and combine well.
Stuff Peppers: Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
Bake: Cover with foil and bake 2530 minutes. For crispier tops, uncover for last 5 minutes.
Add Cheese: If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
Serve: Cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

Use leftover chicken to save time.
Substitute rice with quinoa or cauliflower rice for variation.
Make ahead and refrigerate stuffed peppers up to 2 days before baking.
Make vegetarian with black beans or tofu instead of chicken.