If you’re craving a dish that bursts with vibrant colors, lively flavors, and a perfect balance between sweet and savory, you’ll absolutely love this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. It’s a delightful one-dish meal that turns simple ingredients into a crowd-pleaser, where tender chicken, fragrant jasmine rice, and juicy pineapple come together inside tender bell pepper vessels, all coated in a rich and tangy teriyaki sauce. Each bite feels like a mini tropical vacation, making it perfect for weeknight dinners or when you want to impress without fuss.
Ingredients You’ll Need
Getting this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe right comes down to a handful of straightforward ingredients that pack a punch in taste and texture. Every component is carefully chosen to complement each other and deliver a dish that’s as colorful as it is delicious.
- Bell Peppers: Use 4 large peppers of any color; they serve as edible bowls, adding juicy crunch and vibrant presentation.
- Cooked Chicken Breast: 2 cups, diced; lean protein that gives the dish satisfying substance.
- Cooked Jasmine Rice: 2 cups; fluffy and fragrant, it soaks up the teriyaki sauce beautifully.
- Pineapple Chunks: 1 cup, drained; introduces a sweet and tropical contrast to the savory elements.
- Teriyaki Sauce: ¾ cup; the umami-rich glaze that brings the whole dish together.
- Green Onion: ½ cup, sliced; adds a fresh pop of color and brightness.
- Garlic: 2 cloves, minced; introduces a fragrant depth that warms the palate.
- Ginger: 1 teaspoon, grated; provides a zingy freshness that lifts the flavors.
- Soy Sauce (Gluten-free): 1 tablespoon; enhances the umami with a savory punch.
- Olive Oil: 1 tablespoon; used to sauté aromatics and keep everything moist.
- Salt: ½ teaspoon; balances all the flavor elements perfectly.
- Black Pepper: ¼ teaspoon; adds a gentle hint of warmth and spice.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Preheat Your Oven and Prepare Baking Dish
Begin by heating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it warms up, lightly grease a 9×13-inch baking dish—this will keep your peppers from sticking and make cleanup a breeze later on.
Step 2: Mix the Filling
In a sizeable mixing bowl, combine the diced cooked chicken, fluffy jasmine rice, sweet pineapple chunks, and that irresistible teriyaki sauce. Add in sliced green onions, minced garlic, freshly grated ginger, soy sauce, salt, and black pepper. Stir everything gently but thoroughly, ensuring every grain of rice and morsel of chicken is drenched in the saucy goodness.
Step 3: Prepare the Bell Peppers
Cut off the tops of the bell peppers and carefully remove all the seeds and membranes inside. These hollowed-out pepper “cups” will cradle your flavorful filling, so stand them upright in your prepared baking dish to keep everything contained.
Step 4: Stuff the Peppers
Spoon the vibrant filling evenly into each bell pepper, gently pressing it down so it’s nicely packed but not overflowing. If you have extra filling, scatter it around the bases of the peppers in the baking dish to avoid any flavor waste.
Step 5: Bake Covered
Cover the entire dish tightly with foil and place it in your preheated oven. Baking like this for 30 minutes allows the flavors to meld and ensures the peppers soften just right without drying out.
Step 6: Uncover and Finish Baking
Remove the foil and bake for an additional 10 to 15 minutes. This step gives the tops a chance to brown slightly, adding those inviting roasted notes that make stuffed peppers so irresistible.
Step 7: Optional Broil to Finish
For a gorgeous finish, switch on your oven’s broiler for 2 to 3 minutes. This will make the tops bubbly and slightly charred, turning the dish into a visual and flavorful masterpiece. Sprinkle with chopped green onions or toasted sesame seeds for an extra touch of charm before serving.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Adding a fresh sprinkle of sliced green onions or a scattering of toasted sesame seeds can elevate the finished stuffed peppers visually and flavor-wise. The green onions give a crisp, peppery freshness, while sesame seeds lend subtle nuttiness and texture.
Side Dishes
Since the peppers are hearty and packed with flavors, lighter sides work beautifully. Think crisp garden salad, steamed or roasted edamame, or even a simple cucumber salad to contrast the richness with refreshing crunch.
Creative Ways to Present
Try serving each stuffed pepper on a vibrant plate with a drizzle of extra teriyaki sauce artistically swirled around it. Another fun idea is to place the peppers atop a bed of baby greens or nestled between edible flowers for a stunning presentation that wows guests or family.
Make Ahead and Storage
Storing Leftovers
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making leftover bites taste even better.
Freezing
If you want to save some for later, freeze the stuffed peppers individually wrapped in foil or plastic wrap and then placed in a freezer-safe bag. They’ll keep well for up to two months without losing their deliciousness.
Reheating
Reheat leftovers covered in the microwave or uncovered in a preheated oven at 350 degrees Fahrenheit until heated through—usually about 15-20 minutes. If frozen, thaw overnight in the fridge first for best results.
FAQs
Can I use different types of rice?
Absolutely! While jasmine rice is recommended for its fragrance and texture, you can swap in basmati, brown rice, or even cauliflower rice for a low-carb twist. Just keep in mind cooking times and moisture levels may vary slightly.
Is this recipe suitable for meal prepping?
Definitely! This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is perfect for meal prep since it stores well and reheats easily. You can assemble multiple peppers ahead of time and bake them fresh when ready.
Can I substitute the chicken with tofu or another protein?
Yes, feel free to use firm tofu, tempeh, or even shrimp if you prefer. Just make sure to cook and dice your protein similarly so it blends nicely with the rice and sauce.
How can I make this recipe gluten-free?
Make sure your teriyaki sauce and soy sauce are labeled gluten-free. Most store-bought gluten-free options work great and keep the authentic flavor intact.
What makes the bell peppers cook evenly?
Cutting off the tops and removing seeds creates a uniform space for the filling, allowing heat to circulate properly. Also, baking covered for most of the cooking time helps soften the peppers evenly without drying.
Final Thoughts
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe truly brings comforting home cooking and bright, tropical flavors together in a delightful package. It’s a perfect dish to warm up a busy night or impress guests with minimal effort. I hope you give it a try and find yourself reaching for it again and again — because dishes this vibrant and tasty deserve a spot on any dinner rotation!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe offers a perfect blend of sweet, savory, and tangy flavors wrapped in colorful bell peppers. Juicy pineapple chunks and tender chicken combine with fragrant jasmine rice and umami-rich teriyaki sauce to create a delicious and hearty meal. Baked to perfection and finished under the broiler for a beautifully caramelized top, these stuffed peppers deliver a vibrant, comforting dish that’s perfect for family dinners or entertaining guests.
Ingredients
Vegetables & Fruits
- 4 large bell peppers, any color
- 1 cup pineapple chunks, drained
- ½ cup green onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Proteins & Grains
- 2 cups cooked chicken breast, diced
- 2 cups cooked jasmine rice
Sauces & Oils
- ¾ cup teriyaki sauce
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon olive oil
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
- Mix the Filling: In a large bowl, combine the diced cooked chicken breast, cooked jasmine rice, drained pineapple chunks, teriyaki sauce, sliced green onion, minced garlic, grated ginger, gluten-free soy sauce, salt, and black pepper. Stir well until all ingredients are evenly coated with the sauce.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes inside. Stand the cleaned peppers upright in the prepared baking dish.
- Fill the Peppers: Spoon the mixed filling into each bell pepper, pressing gently to pack the mixture. If you have any leftover filling, scatter it around the base of the peppers in the dish.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the peppers to soften and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the tops of the stuffed peppers begin to brown lightly.
- Broil for Finish: For added color and texture, switch your oven to broil and cook the peppers for 2 to 3 minutes until the filling is bubbly and slightly charred on top. Watch carefully to avoid burning.
- Garnish and Serve: Sprinkle with extra chopped green onion or toasted sesame seeds if desired. Serve the stuffed peppers warm alongside a fresh crisp salad or a side of steamed edamame for a complete meal.
Notes
- You can prepare the filling ahead of time and assemble the peppers right before baking for convenience.
- Use a mix of bell pepper colors for a visually appealing dish.
- To make it gluten-free, ensure your teriyaki sauce and soy sauce are certified gluten-free.
- If you prefer, substitute jasmine rice with brown rice for a nuttier flavor and added fiber.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
