Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Stuffed peppers are a culinary canvas—versatile, beautiful, and practical. They offer a balanced meal within a tidy, edible vessel. Among the many fillings and flavor profiles available, one version stands out as a fusion masterpiece: Teriyaki Pineapple Chicken Rice Stuffed Peppers. This dish blends tender chicken, fragrant rice, juicy pineapple, and rich teriyaki sauce into sweet-savory perfection, all tucked inside vibrant bell peppers.

In a single dish, you get flavor, texture, color, and nutrition. The sweetness of the pineapple plays off the umami depth of teriyaki sauce, while the rice provides structure and heartiness. The bell peppers add freshness, crunch (if left slightly al dente), and a stunning visual appeal that makes this dish as satisfying to look at as it is to eat.

What makes this recipe particularly special is its balance. Teriyaki sauce brings salty-sweet depth, while ginger and garlic elevate it with a fragrant sharpness. The chicken absorbs these flavors beautifully, and the pineapple brightens the dish with bursts of natural juice. It’s a dish that satisfies comfort food cravings while remaining relatively light and healthy.

This recipe is perfect for meal prep, family dinners, or casual entertaining. It’s customizable to different diets, simple to scale, and easy to make ahead. Over the next sections, we’ll walk you through everything—from choosing the right bell peppers and creating a well-balanced filling to baking, serving, storing, and experimenting with variations like ground turkey, tofu, or cauliflower rice.

Let’s begin with the ingredients, then move into the prep, stuffing, and cooking process. You’ll also find a comprehensive section at the end dedicated to substitutions, storage, serving ideas, and nutritional considerations.

Step-by-Step Instructions

Step 1: Cook the Rice

Cooking the rice ahead of time ensures it doesn’t become mushy when baked inside the peppers. For best results, cook the rice a few hours in advance or the night before and chill it—cold rice absorbs flavors better and holds up structurally during baking.

Instructions:

1. Rinse 1 cup of uncooked jasmine or long-grain white rice under cold water until the water runs mostly clear. This removes excess starch and prevents sticky clumps.

2. In a medium saucepan, combine the rinsed rice with 1¾ cups of water and a small pinch of salt.

3. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15–18 minutes, or until the water is absorbed and rice is tender.

4. Remove from heat and let sit, covered, for 5 minutes. Then fluff gently with a fork.

5. Set aside and let it cool while you prepare the chicken and other filling components.

Tip: For added flavor, cook the rice in low-sodium chicken broth or add a smashed garlic clove and bay leaf during simmering.

Step 2: Prepare the Bell Peppers

Bell peppers serve as the edible vessel and should be fresh, firm, and roughly the same size to ensure even cooking.

Instructions:

1. Wash the bell peppers thoroughly and pat dry.

2. Slice off the tops (about ½ inch from the stem end) and set them aside—you can dice the tops and sauté them with the chicken later.

3. Remove seeds and membranes from the inside of each pepper using your hands or a small paring knife.

4. Lightly rub or brush the outside of each pepper with olive oil.

5. If you prefer slightly softer peppers, parboil them:

   • Bring a large pot of water to a boil.

   • Submerge peppers for 3–4 minutes.

   • Remove and let cool upside down on a towel to drain excess water.

Tip: If your peppers won’t sit flat in the baking dish, trim a small slice off the bottoms to level them—just be careful not to cut all the way through.

Step 3: Make the Teriyaki Sauce

A homemade teriyaki sauce is easy to make and more flavorful than store-bought. It should be glossy, slightly thickened, and deeply savory with a sweet finish.

Instructions:

1. In a small saucepan over medium heat, combine:

   • ¼ cup soy sauce

   • 2 tablespoons brown sugar

   • 1 tablespoon honey

   • 2 tablespoons rice vinegar

   • 1 teaspoon sesame oil

2. Stir until sugar is dissolved, then bring to a gentle simmer.

3. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.

4. Slowly whisk the slurry into the sauce. Simmer for 2–3 minutes until thickened to a syrupy consistency.

5. Remove from heat and let cool slightly.

Make-Ahead: This sauce can be prepared up to 1 week in advance and stored in the refrigerator in a sealed jar.

Step 4: Cook the Chicken

Chicken should be diced small to allow even cooking and easy mixing with the rice and pineapple.

Instructions:

1. In a large skillet, heat 1 tablespoon neutral oil over medium-high heat.

2. Add diced onion and the chopped pepper tops (optional) and sauté for 2–3 minutes until slightly softened.

3. Add 2 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 30 seconds until fragrant.

4. Add 1 pound diced chicken breast or thighs. Season lightly with salt and pepper.

5. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temp should reach 165°F or 74°C).

6. Stir in about ½ cup of the teriyaki sauce and let it simmer for 1–2 minutes so the chicken absorbs the flavor.

7. Turn off the heat and allow to cool slightly before combining with rice.

Step 5: Assemble the Filling

Now that all the elements are prepped, it’s time to bring them together.

Instructions:

1. In a large mixing bowl, combine:

   • Cooked and cooled rice

   • Teriyaki chicken mixture

   • ¾ cup pineapple tidbits (drained)

   • 2 sliced green onions

   • 1 tablespoon sesame seeds (optional)

2. Mix gently with a spatula or wooden spoon until evenly combined.

3. Taste the filling and adjust seasoning if needed. Add more teriyaki sauce if desired for a bolder flavor.

Tip: Want it spicier? Add a few dashes of sriracha, chili flakes, or diced jalapeño to the filling.

Step 6: Stuff the Peppers

Now comes the fun part—stuffing the peppers generously and arranging them for baking.

Instructions:

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13 inch baking dish with olive oil or nonstick spray.

3. Arrange hollowed-out bell peppers upright in the dish.

4. Spoon filling into each pepper, pressing down slightly to eliminate air pockets. Fill all the way to the top and mound slightly.

5. Spoon a small amount of teriyaki sauce over the tops for extra moisture and flavor.

Optional: Top each stuffed pepper with a little shredded cheese—mozzarella, Monterey Jack, or even a sharp white cheddar works well.

Step 7: Bake the Stuffed Peppers

Instructions:

1. Cover the baking dish with aluminum foil to trap moisture and prevent the tops from over-browning.

2. Bake in the preheated oven for 30–35 minutes, or until the peppers are tender and the filling is heated through.

3. Remove foil and bake uncovered for an additional 5–10 minutes to lightly crisp the tops or melt the cheese topping.

4. Optional: Broil for 1–2 minutes for a bubbly, golden finish.

Step 8: Serve and Garnish

Serving Suggestions:

1. Let peppers cool for 5–10 minutes before serving—they will hold their shape better and won’t burn your tongue.

2. Transfer each pepper to a plate using a wide spatula.

3. Drizzle with reserved teriyaki sauce.

4. Garnish with fresh green onions, sesame seeds, or chopped cilantro.

5. Serve with a side of fresh cucumber salad, miso soup, or steamed edamame.

Make It a Bowl: Slice open a cooked pepper and serve it on a bed of greens or rice for a deconstructed version.