If you’re looking for a vibrant dinner idea that combines sweet, savory, and colorful in one bite, the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe will quickly become a favorite in your kitchen. This dish wraps tender ground chicken, juicy pineapple, and perfectly seasoned rice inside crisp bell peppers, all baked to melty, flavorful perfection. It’s an impressive, yet surprisingly simple meal that brings a burst of tropical flair and comforting textures to your table, perfect for weeknights or casual dinner parties.
Ingredients You’ll Need
Getting the ingredients right is the first step to mastering this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. Each component plays a crucial role in building layers of flavor and texture, from the juicy pineapple that adds sweetness to the fragrant garlic and ginger that bring warmth.
- 4 large bell peppers, halved and deseeded: Choose vibrant colors for a beautiful presentation and a crisp bite after baking.
- 1 lb ground chicken: The protein base that soaks up all the delicious seasonings.
- 1 cup cooked rice (white, brown, or jasmine): Adds heartiness; jasmine rice adds a lovely floral note.
- 1 cup diced pineapple (fresh or canned): Sweetness that perfectly balances the savory teriyaki.
- ½ cup teriyaki sauce: The star seasoning that brings salty-sweet umami to the dish.
- 2 garlic cloves, minced: Garlic enhances the savory depth of the chicken filling.
- 1 teaspoon grated ginger: Adds a hint of spice and freshness — don’t skip this!
- ½ teaspoon salt: To enhance and harmonize all the flavors.
- ¼ teaspoon black pepper: For a gentle kick and balance.
- ½ cup shredded mozzarella cheese: Melts beautifully over the peppers for a gooey, indulgent topping.
- Chopped green onions: Freshness and a pop of color for garnish.
- Sesame seeds: Adds a subtle crunch and nutty note as a final touch.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Preheat and Prepare
First, preheat your oven to 375°F (190°C) so it’s perfectly hot when the peppers go in. Then carefully slice those bell peppers in half and scoop out the seeds, creating lovely little boats to hold all the flavorful filling. Place them upright in a baking dish, ready to be stuffed.
Step 2: Sauté the Chicken with Aromatics
Warm your skillet over medium heat and add the ground chicken along with the minced garlic and grated ginger. As the meat cooks, it absorbs those fragrant layers, becoming tender and packed with flavor. Break the chicken up so it cooks evenly—this part only takes about 5 to 7 minutes until it’s no longer pink.
Step 3: Combine the Filling Ingredients
Once your chicken is cooked through, it’s time to introduce the rice, juicy pineapple, teriyaki sauce, salt, and pepper. Stir everything well and let it cook together for 2 to 3 minutes, allowing those flavors to marry and infuse the mixture with a beautiful balance of sweet and savory tones.
Step 4: Stuff the Peppers and Add Cheese
Generously spoon the chicken and rice mixture into each pepper half, packing them full so every bite is loaded with taste. Then, sprinkle shredded mozzarella cheese on top for that irresistible golden melt that will pull everyone to the table.
Step 5: Bake to Perfection
Cover your baking dish with foil and slide it into the oven. Bake the peppers for 25 to 30 minutes until they are tender but still hold their structure. Remove the foil for the last 5 to 7 minutes to let the cheese bubble up and turn beautifully golden and slightly crispy on top.
Step 6: Garnish and Enjoy
Once baked, take your peppers out and sprinkle them with fresh chopped green onions and toasted sesame seeds. This final flourish adds extra freshness and a light crunch, making each bite a true delight. Serve immediately and savor the gorgeous flavors of this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Garnishing isn’t just about looks — adding chopped green onions and toasted sesame seeds lends fresh crunch and enhances the flavors with their subtle sharpness and nuttiness. Feel free to sprinkle a little extra teriyaki sauce or a drizzle of sriracha for those who love a kick.
Side Dishes
These stuffed peppers are flavorful on their own, but pairing them with a light leafy salad or some steamed edamame brings balance to the meal. A side of crispy roasted sweet potatoes also complements the sweet-savory notes wonderfully.
Creative Ways to Present
For a fun twist, serve these stuffed peppers on a bed of fresh greens or with lime wedges on the side to add a zesty contrast. You can also turn them into a party appetizer by slicing each pepper half into smaller portions and arranging them on a platter.
Make Ahead and Storage
Storing Leftovers
You can easily store any leftovers of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe in an airtight container in the refrigerator for up to three days. This makes it perfect for quick lunches or rewarming for dinner during a busy week.
Freezing
If you want to enjoy these peppers later, they freeze well. After baking and cooling completely, wrap them individually or place them in a freezer-safe container. They will keep well for up to two months without sacrificing flavor or texture.
Reheating
To reheat, thaw frozen peppers overnight in the refrigerator, then warm them in the oven at 350°F (175°C) for about 15 to 20 minutes until heated through. You can also microwave leftovers, but the oven method helps maintain their tender, juicy texture better.
FAQs
Can I use a different type of meat instead of ground chicken?
Absolutely! Ground turkey, pork, or even beef can be great alternatives. Just keep in mind that different meats may alter the overall flavor slightly, but the teriyaki sauce and pineapple will still shine.
Is it necessary to use fresh pineapple, or can I use canned?
Both work well. Fresh pineapple offers a bright, juicy pop, but canned pineapple chunks will bring sweetness and convenience. Just make sure to drain canned pineapple well to avoid excess moisture in the filling.
Can I make this recipe vegetarian?
Definitely! Swap out the ground chicken for diced firm tofu, tempeh, or a plant-based ground “meat” substitute. Increase the teriyaki sauce slightly to boost flavor, and you’ll have a delicious vegetarian version.
What kind of rice is best to use?
Jasmine rice adds a wonderful aroma that pairs beautifully with teriyaki flavors, but white or brown rice also work great. Brown rice adds nuttiness and fiber but takes a bit longer to cook, so plan accordingly.
How spicy is this dish? Can I add heat?
This recipe is generally mild and sweet, making it family-friendly. If you want more heat, consider stirring in some crushed red pepper flakes or serving it with a spicy sriracha drizzle on top for your preferred level of kick.
Final Thoughts
You absolutely won’t regret trying the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe—it’s a wonderful way to bring an exciting twist to your dinner routine without fuss or fancy ingredients. The juicy sweetness of pineapple meets savory chicken, aromatic ginger, and melty cheese inside a crisp pepper shell for a truly satisfying bite every time. Once you make it, this colorful, comforting dish will be on repeat in your meal rotation!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Description
A delicious and colorful recipe featuring bell peppers stuffed with a savory mixture of ground chicken, rice, juicy pineapple, and teriyaki sauce. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, this baked dish combines sweet and savory flavors perfect for a satisfying weeknight meal.
Ingredients
Peppers
- 4 large bell peppers, halved and deseeded
Filling
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove the seeds completely. Arrange the pepper halves cut side up in a baking dish, ready to be filled.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken along with the minced garlic and grated ginger. Cook, breaking the chicken apart with a spatula, for 5-7 minutes until the chicken is browned and cooked through.
- Mix the filling: To the cooked chicken, add the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Stir well and continue cooking for another 2-3 minutes to let the flavors meld together.
- Stuff the peppers: Spoon the prepared chicken and rice mixture evenly into each bell pepper half, packing them generously for a hearty filling.
- Add cheese: Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper to add a creamy, melted finish.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5-7 minutes to melt and lightly brown the cheese.
- Garnish and serve: Remove from the oven and garnish each stuffed pepper with chopped green onions and sesame seeds. Serve immediately while hot and enjoy the sweet and savory flavors.
Notes
- You can substitute ground chicken with ground turkey or lean pork for variation.
- For a spicier kick, add a pinch of red pepper flakes when cooking the chicken.
- Use fresh pineapple for a brighter flavor, but canned pineapple works well too—just drain well.
- Try using different cheeses such as Monterey Jack or cheddar if mozzarella isn’t preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
