Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces bell peppers (Choose any color for variety.); 2 cups cooked rice (Leftover rice works well.); 1 pound chicken breast, diced (Use boneless, skinless chicken breast.); 1 cup pineapple chunks (Fresh or canned, drained.); 1/4 cup teriyaki sauce (Adjust to taste.); 1 tablespoon olive oil (For cooking the chicken.); to taste salt and pepper (For seasoning.); for garnish green onions (Chopped, use as desired.)

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The Night I Fell for This Combo

I remember the first time I made Teriyaki Pineapple Chicken and Rice Stuffed Peppers for a hasty weeknight dinner: the kitchen smelled like a tiny Hawaiian food truck, all sweet, savory, and a little sticky in the best way. I found inspiration in a recipe online and then tweaked it until it fit our family — you can see one version I started from in this take on teriyaki pineapple chicken and rice stuffed peppers. What sold me was the contrast of tender bell pepper, glossy teriyaki, juicy pineapple, and rice that soaks up every bit of sauce. It makes the whole house smell like dinner is already halfway to the table.

What Goes Into the Peppers

I always tell people the ingredient list is deceptively simple. You need 4 bell peppers, 2 cups cooked rice, 1 pound chicken breast, diced, 1 cup pineapple chunks, 1/4 cup teriyaki sauce, 1 tablespoon olive oil, salt and pepper to taste, and some green onions for garnish. That’s it. The colors alone are worth it: bright bell peppers sitting in a row, the rice soft and white, the pineapple a golden pop, and the teriyaki bringing that glossy brown that makes everything look like a celebration. If you like more smoky flavors sometimes I branch out and make stuffed poblano peppers with beef and rice for a different kind of dinner, but for this particular mix the sweetness is part of the point.

Walking Through the Cooking

I tend to narrate any cooking to myself, and this recipe is no different. First I preheat the oven to 375°F (190°C), which gives the peppers a gentle roast without getting mushy. While the oven warms, I cut the tops off the bell peppers and remove the seeds, keeping the pieces neat so they stand up straight in the baking dish. In a skillet I heat the tablespoon of olive oil over medium heat and add the diced chicken; you want to cook until the pieces are nicely browned and fully cooked through. Once the chicken is happy and golden, I throw in the pineapple chunks and pour the 1/4 cup teriyaki sauce, stirring to coat everything; that sizzling moment when the sauce hits the hot pan is one of my favorite kitchen sounds. Then I add the 2 cups cooked rice and stir until the mixture is combined, letting the rice soak up some of the teriyaki so every bite tastes balanced.

When the filling looks glossy and well-mixed, I spoon it into each pepper, pressing a little so they are nicely stuffed. Next I place the stuffed peppers in a baking dish and cover with aluminum foil to trap steam and help the peppers soften evenly. You bake them for 30 minutes or until the peppers are tender, which usually leaves the filling steaming and the edges of the peppers beginning to wrinkle, a good visual cue. Before serving I garnish with chopped green onions for a hit of freshness and color.

Little Tricks That Save the Day

Over the years I collected little tricks that make this foolproof. If your peppers are particularly thick, I sometimes parboil them for two minutes after cutting to make sure they get tender in the time the filling needs to heat through. If I am using leftover rice, I break up any clumps with a fork so it mixes with the chicken and sauce more evenly. When browning the chicken, I season with salt and pepper and let it sit in the pan without stirring for a minute or two to get a good crust; that crust gives texture against the soft pineapple and rice. For a finishing touch, uncover the peppers for the last five minutes of baking to let the tops brown slightly, which adds a lovely savory contrast.

If you want to experiment, you can try a few variations. Swap the chicken for cubed tofu and a splash more teriyaki for a vegetarian version, or use shrimp if you want something that cooks faster and brings a slightly sweeter seafood note. I sometimes sprinkle a little shredded cheese on top during the final five minutes for a creamy layer. Another idea, especially if you are trying to lower carbs, is the grain swap I use when I want something heartier: try a quinoa-based filling like in chicken parmesan quinoa stuffed peppers and adapt spices to your taste.

How to Know When It’s Right and What to Do With Leftovers

You will know the dish is ready when the peppers are tender but still hold their shape and the filling is bubbling gently at the top. If you have a thermometer, the chicken should be at least 165°F internally before you mix it with the rice, but visual cues work too: no pink, and the juices run clear. The aroma will tell you a lot as well; the sweetness of the pineapple and the caramelized teriyaki become more pronounced as it bakes.

I often make extra because leftovers are fantastic. Cool the peppers to room temperature, then store them in an airtight container in the fridge for three to four days. They reheat wonderfully in the oven at 350°F for about 15 minutes covered, or in the microwave if you are in a hurry. For longer storage, the stuffed peppers freeze well; wrap them individually and freeze for up to two months, then thaw overnight in the fridge before reheating. One time I made a double batch for a potluck and discovered they travel well, which is why this dish is now on my rotation for gatherings. If you would rather add a surf-and-turf twist for a party, I sometimes use a spicier version inspired by Cajun surf and turf stuffed peppers supreme for more oomph.

What to serve with these peppers depends on how light or heavy you want the meal to be. A crisp green salad or steamed broccoli keeps things bright, while a little extra teriyaki sauce on the side makes it feel indulgent. Rice-stuffed peppers pair nicely with pickled vegetables for a tangy counterpoint.

Conclusion

If you want another reference for inspiration or a slightly different take on this idea, check out Teriyaki Pineapple Chicken & Rice Stuffed Peppers – Umami | Recipe. Give this one a try on a weekday when you need something that tastes special but does not require hours of fuss. The first time I served it to friends they asked for the recipe before dessert, and ever since it has been one of those dinners that feels like a small celebration every time I make it.