When my busy weeknights felt like a blur, I knew I needed something fresh and exciting on the dinner table. That’s when I discovered the perfect solution: Teriyaki Pineapple Chicken and Rice Stuffed Peppers. The first bite transports me to a tropical paradise where sweet and savory flavors dance together in harmony. Plus, the colorful bell peppers serve not just as a vessel, but add a vibrant touch to my meals!
This dish checks all the boxes for a weeknight wonder—it’s quick to prepare, easy to customize, and a hit with the whole family. Whether you’re looking to impress guests or simply spice up your routine, these stuffed peppers are just the ticket. With rich umami from the teriyaki sauce, juicy pineapple pieces, and hearty chicken enveloped in tender, roasted peppers, you’ll find this recipe not only satiates your hunger but fills your home with delightful aromas. So, let’s dive into the 5 ultimate steps to create this savory and sweet dinner delight that’s sure to become a go-to on your cooking roster!
Why will you love this Teriyaki Pineapple Chicken dish?
Deliciously Unique: The combination of juicy pineapple and savory teriyaki sauce creates a mouthwatering flavor explosion that’s hard to resist.
Easy to Customize: Tailor it to your taste with various proteins like tofu or ground turkey, or experiment with different vegetables to keep things exciting.
Healthy Twist: Packed with protein and nutrients, these stuffed peppers are a guilt-free dinner that delivers on taste without compromising your health goals.
Quick & Convenient: Ready in about 30 minutes, this recipe is perfect for those busy weeknights when you don’t want to reach for takeout.
Family Favorite: The colorful presentation and vibrant flavors make it a hit with kids and adults alike, ensuring everyone leaves the table satisfied.
Elevate your dinner with this wonderful recipe and consider pairing it with a refreshing side like a green salad or steamed veggies for a complete meal!
Teriyaki Pineapple Chicken Ingredients
For the Peppers
• Bell Peppers – Choose vibrant colors for an eye-catching presentation and a pop of flavor.
For the Filling
• Shredded Chicken – A wonderful protein source; leftover cooked chicken works perfectly to save time.
• Teriyaki Sauce – Adds that essential umami flavor; feel free to use store-bought or whip up your own at home!
• Pineapple (fresh or canned) – Provides lovely sweetness and moisture; drain canned pineapple well to prevent excess liquid from sogginess.
• Cooked Rice – Serves as a hearty filler; quinoa or cauliflower rice can be great lower-carb alternatives.
For Flavoring
• Olive Oil – Ideal for sautéing the filling and drizzling over the peppers for added flavor.
• Minced Garlic – Opens up the palate with aromatic freshness; fresh garlic is highly recommended for best results.
• Ground Ginger – Introduces warmth and depth; adjust the amount based on your flavor preference.
• Red Pepper Flakes – Add just the right amount of heat; customize according to your family’s spice tolerance.
Optional Topping
• Shredded Cheese – A creamy finish; mozzarella or cheddar are popular choices to elevate the dish further.
These Teriyaki Pineapple Chicken ingredients come together beautifully to create a wholesome, vibrant meal that’s as customizable as it is delicious!
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Preheat the oven to 375°F (190°C). This step sets the stage for perfectly roasted peppers that will hold in that delectable filling.
- Prepare the bell peppers by cutting off the tops and removing the seeds. For softer peppers, blanch them in boiling water for 5-6 minutes, then place them upright in a baking dish.
- Sauté minced garlic in a skillet with olive oil over medium heat for about 1-2 minutes until fragrant. This will infuse your filling with a delightful aroma!
- Combine shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes in the skillet. Stir and cook for 5-6 minutes, allowing the flavors to meld and create a savory filling.
- Mix in the cooked rice, tasting and adjusting seasoning with salt and pepper as desired. This step ensures your stuffing is perfectly seasoned before you fill the peppers.
- Stuff each bell pepper gently with the chicken and rice mixture, then drizzle the tops with olive oil for a lovely finish.
- Cover the dish with aluminum foil and bake for 25-30 minutes. The goal is for the peppers to become tender and the filling heated through.
- Crisp the tops by removing the foil during the last 5 minutes of baking. If you like, sprinkle cheese on top and bake until it melts—you’ll love the gooey richness!
- Cool the peppers briefly before serving. For an extra touch, garnish with additional pineapple or chopped green onions if desired.
Optional: Top with fresh cilantro for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Teriyaki Pineapple Chicken
Fridge: Store leftovers in an airtight container for up to 3-4 days.
Freezer: To freeze, wrap stuffed peppers tightly in plastic wrap and place in a freezer-safe container; they can be stored for up to 3 months.
Reheating: Thaw overnight in the fridge and reheat in a covered baking dish at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes.
Meal Prep: Prepare and fill peppers ahead of time, then refrigerate for up to 2 days before baking for easy weeknight dinners.
Make Ahead Options
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are perfect for busy home cooks looking to save time! You can prep the filling (shredded chicken, pineapple, rice, and seasonings) and store it in an airtight container in the refrigerator for up to 3 days. Additionally, you can also prepare the bell peppers by cleaning and cutting them in advance, keeping them fresh in a sealed bag in the fridge for up to 24 hours. When ready to bake, simply fill the peppers with the prepared mixture, drizzle with olive oil, cover with foil, and bake as instructed for flavorful results just as delicious as if made fresh!
What to Serve with Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
Transform your meal into a delightful feast with perfect pairings that echo the vibrant flavors of the dish.
- Green Salad: A refreshing mix of greens balances the richness of the stuffed peppers, adding a crisp bite to your meal.
- Steamed Broccoli: The subtle bitterness of broccoli complements the sweet teriyaki sauce while providing a nutritious touch. Steam until just tender for the best texture!
- Quinoa Salad: Tossed with cherry tomatoes, cucumbers, and a light vinaigrette, this salad adds a burst of freshness that harmonizes well with the savory stuffing.
- Garlic Bread: Crispy, buttery garlic bread can act as the perfect companion, inviting everyone to savor every last bite and enjoy those delicious juices.
- Mango Salsa: A sweet and zesty mango salsa adds a tropical twist to the table, enhancing the dish’s flavor profile with a refreshing kick.
- Pineapple Coconut Smoothie: This drink brings out the fruity essence of your dish. It’s a creamy, vitality-boosting beverage that pairs beautifully with the sweet and savory notes.
With these delightful accompaniments, your Teriyaki Pineapple Chicken and Rice Stuffed Peppers will shine even brighter on the dinner table!
Variations & Substitutions for Teriyaki Pineapple Chicken
Feel free to get creative and make this dish your own with a few simple swaps and exciting twists!
- Vegetarian Option: Swap chicken with black beans, tofu, or tempeh for a protein-rich, meatless meal. Tofu or tempeh can absorb the savory flavors beautifully!
- Different Protein: Substitute shredded chicken with ground turkey, shredded beef, or even diced pork for a new flavor profile. Each protein brings its own unique character to the dish.
- Rice Alternatives: Use quinoa or cauliflower rice instead of cooked rice for a nutritious low-carb twist. Both options introduce delightful textures while absorbing the teriyaki goodness.
- Extra Veggies: Mix in fresh spinach, mushrooms, or grated carrots to the filling for added nutrition and vibrant color. This invites even more delightful crunch and flavor!
- Spice It Up: Increase heat by adding diced jalapeños or a splash of your favorite hot sauce. A little kick can elevate the taste beautifully, catering to those who crave a spicy bite.
- Tropical Twist: Incorporate mango chunks into the filling for an extra layer of sweetness. Mango pairs wonderfully with the teriyaki, enhancing those tropical notes.
- Cheesy Delight: Try different cheeses, such as pepper jack or feta, for a bold flavor upgrade. Each cheese brings its own creamy texture that complements the dish perfectly.
- Nuts & Seeds: Sprinkle toasted sesame seeds or chopped peanuts on top before serving for a crunchy finish. They add a lovely contrast to the tender stuffed peppers and a hint of extra nuttiness.
Don’t hesitate to experiment and find the perfect combination that satisfies your taste buds!
Expert Tips for Teriyaki Pineapple Chicken
- Chicken Choices: Opt for leftover shredded chicken to cut down on prep time, making your Teriyaki Pineapple Chicken quick and easy.
- Rice Substitutes: Use quinoa or cauliflower rice as lower-carb alternatives for a healthier twist while still maintaining great flavor.
- Spice Control: Adjust red pepper flakes according to your family’s spice levels. For an added kick, consider a splash of sriracha!
- Peppers Preparation: Blanching bell peppers before stuffing ensures a softer texture. Just 5-6 minutes in boiling water will do wonders!
- Garnish Ideas: Elevate presentation by garnishing finished peppers with fresh cilantro, additional pineapple chunks, or chopped green onions for an extra flavor boost.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe FAQs
What type of bell peppers should I use?
Absolutely, you’ll want to choose vibrant bell peppers that are firm and smooth, avoiding any that have dark spots or wrinkles. Red, yellow, and orange peppers are sweeter and add color to your dish, while green peppers provide a slightly more bitter flavor.
How long can I store the stuffed peppers in the fridge?
You can store leftover Teriyaki Pineapple Chicken and Rice Stuffed Peppers in an airtight container in the fridge for up to 3-4 days. If you don’t plan to eat them within that time, it’s better to freeze them for longer-lasting freshness.
Can I freeze the stuffed peppers? If so, how?
Yes! To freeze your stuffed peppers, wrap each pepper tightly in plastic wrap, ensuring no air can get in. Then, place them in a freezer-safe container or a resealable plastic bag. They can easily be stored for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge before reheating.
What if my filling is too dry or too moist?
If you find your filling too dry, consider adding a splash of extra teriyaki sauce or a bit of chicken broth to moisten it up before stuffing the peppers. On the other hand, if it’s too moist, add a little more cooked rice to help absorb some of the excess liquid. You can also ensure your canned pineapple is thoroughly drained to prevent sogginess.
Are there any allergy concerns with this recipe?
For those with allergies, be aware that teriyaki sauce often contains soy, which is a common allergen. You can substitute with a gluten-free tamari sauce, or make a homemade teriyaki sauce using your preferred ingredients. Always check your other ingredients for potential allergens as well, especially if serving to children or guests with dietary restrictions.
Can I meal prep these stuffed peppers in advance?
Very! You can prepare and fill the stuffed peppers up to 2 days ahead of time. Simply keep them in the refrigerator, covered, until you’re ready to bake them. This makes for a quick and easy weeknight dinner that cuts down on your cooking time when things get hectic!
Delicious 5 Ultimate Steps for Teriyaki Pineapple Chicken Peppers
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Blanch the peppers in boiling water for 5-6 minutes for softer texture.
- Sauté minced garlic in a skillet with olive oil for 1-2 minutes until fragrant.
- Combine shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes in the skillet and cook for 5-6 minutes.
- Mix in the cooked rice and adjust seasoning with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture.
- Drizzle tops with olive oil.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil during last 5 minutes for crisping the tops.
- Optionally sprinkle cheese on top and bake until melted.
- Cool the peppers briefly before serving.
- Garnish with additional pineapple or chopped green onions if desired.
Notes
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