Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
If you’re craving a vibrant meal that straddles the line between comfort food and global fusion, Teriyaki Pineapple Chicken Rice Stuffed Peppers are here to brighten your day! This dish packs crisp-tender roasted bell peppers with a mouthwatering mixture of tender chicken, rice, juicy pineapple tidbits, and a savory-sweet teriyaki sauce, all bubbling under a cheesy blanket. Every bite delivers a burst of flavor and color, making it just as fun to serve as it is to eat. Whether you’re looking to remake weeknight dinners or impress at your next potluck, Teriyaki Pineapple Chicken Rice Stuffed Peppers offer that perfect balance of ease and wow-factor.
Ingredients You’ll Need
These simple, accessible ingredients are the backbone of the recipe, each one bringing something special to the table. Nothing fussy—just smart pantry staples and a splash of flavor that transforms into something spectacular.
- Bell peppers: Vibrant, sweet, and sturdy, they act as both edible bowl and built-in veggie serving.
- Olive oil: Adds richness and helps soften the peppers before stuffing.
- Cooked chicken breast: Shredded or diced for a hearty, protein-packed filling—rotisserie chicken works great!
- Cooked rice: Fluffy rice absorbs the teriyaki sauce and ties all the flavors together.
- Canned pineapple tidbits: Their juicy sweetness offers a delightful contrast to the savory filling.
- Teriyaki sauce: The star of the show, delivering sweet, salty, and umami-packed flavor.
- Garlic powder: A hit of gentle garlicky depth without prepping fresh garlic.
- Onion powder: Brings a background savory note, subtly boosting everything else.
- Black pepper: Adds warmth and a touch of pungency to harmonize the sweet and savory.
- Shredded mozzarella cheese or cheese blend: Melts beautifully for a gooey, golden crown atop each pepper.
- Green onions (optional): Sliced atop the finished dish for a burst of color and freshness.
- Sesame seeds (optional): Sprinkle for a little nutty crunch and visual flair.
How to Make Teriyaki Pineapple Chicken Rice Stuffed Peppers
Step 1: Preheat the Oven and Prep the Peppers
Start by setting your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and scoop out the seeds—this helps them roast evenly and makes room for the delicious filling. Arrange the pepper halves, cut side up, in a baking dish, drizzle with olive oil, and pop them in the oven for about ten minutes until they just begin to soften.
Step 2: Mix the Stuffing
While those peppers are getting a head start, grab a large bowl and combine the cooked chicken, rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Give everything a thorough mix so every forkful will have a bit of every flavor. This is where the magic of Teriyaki Pineapple Chicken Rice Stuffed Peppers truly begins!
Step 3: Stuff and Top the Peppers
Carefully remove your par-baked peppers from the oven. Spoon the chicken and rice mixture generously into each pepper half, pressing the filling down just a little to maximize that savory-sweet goodness. Then, scatter a generous handful of mozzarella cheese (or your chosen blend) over each one so you’ll get that irresistible gooey, melted topping after baking.
Step 4: Bake to Perfection
Slide the filled peppers back into the oven for another 15–20 minutes. By the time they’re done, the cheese should be bubbly and golden, and the peppers beautifully tender—easy enough to eat, but still holding their shape perfectly.
Step 5: Garnish and Serve
Once baked, let the peppers rest for a few minutes. This sets the filling just slightly, making them easier to serve. To finish, scatter sliced green onions and sesame seeds on top for a fresh pop of color and crunch—your Teriyaki Pineapple Chicken Rice Stuffed Peppers are ready!
How to Serve Teriyaki Pineapple Chicken Rice Stuffed Peppers
Garnishes
For the ultimate finish, sprinkle your Teriyaki Pineapple Chicken Rice Stuffed Peppers with plenty of vibrant green onions and toasted sesame seeds. Not only do they add freshness and crunch, but they also make the dish look absolutely irresistible on the table.
Side Dishes
While these stuffed peppers make a satisfying meal on their own, you can round out your dinner with a crisp side salad or some steamed broccoli. For a more Asian-inspired spread, try serving with a simple cucumber salad or edamame for extra color and nutrition.
Creative Ways to Present
Consider slicing the peppers into thirds or quarters for party appetizers, arranging them on a platter with extra teriyaki sauce for dipping. To make it extra festive, nestle the stuffed peppers in a colorful bowl lined with pineapple leaves—absolutely showstopping!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Teriyaki Pineapple Chicken Rice Stuffed Peppers, cool them completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them perfect for meal-prep lunches or quick weeknight dinners.
Freezing
These stuffed peppers freeze beautifully! Simply wrap each cooled pepper half individually in foil, place them in a freezer-safe bag, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To reheat, arrange the stuffed peppers on a baking sheet and warm them in a 350°F oven for 15–20 minutes until heated through and the cheese is melty. In a pinch, you can microwave them—just cover and use 50 percent power to keep the filling moist.
FAQs
Can I use ground chicken or turkey instead of cooked chicken breast?
Absolutely! Just cook your ground chicken or turkey fully before mixing into the filling. It brings a different texture but soaks up that teriyaki goodness just as well.
What type of rice works best for Teriyaki Pineapple Chicken Rice Stuffed Peppers?
Any type of cooked rice will do—white, brown, or even jasmine for a tropical twist. Leftover rice from takeout works perfectly and helps prevent the filling from getting mushy.
How do I make this recipe vegetarian?
Swap the chicken for canned chickpeas or extra-firm tofu (pressed and diced), and make sure your teriyaki sauce is vegetarian. It’s just as hearty and flavorful!
Can I prepare the filling in advance?
Yes! The filling can be mixed and refrigerated up to a day in advance. When ready to make, simply stuff the peppers and bake as directed. Super handy for busy evenings.
Is it okay to use fresh pineapple instead of canned?
Definitely. Just chop the pineapple finely and use in place of the canned tidbits. Fresh pineapple adds a juicy, tangy bite that’s wonderful in the finished dish.
Final Thoughts
If you’re looking for a crowd-pleaser that’s as easy as it is special, Teriyaki Pineapple Chicken Rice Stuffed Peppers will quickly become one of your go-to favorites. Give them a try the next time you want to add a little extra color and cheer to your dinner table—your family and friends will thank you!
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Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves 1x
- Diet: Gluten Free
Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delightful twist on the classic stuffed pepper recipe. With a tropical flair from pineapple and a savory kick from teriyaki sauce, these stuffed peppers are bursting with flavor and are easy to make.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven: Preheat your oven to 375°F (190°C).
- Prepare the peppers: Place halved bell peppers cut side up in a baking dish. Drizzle with olive oil and bake for about 10 minutes to soften slightly.
- Prepare the filling: In a large bowl, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix until everything is evenly coated.
- Stuff the peppers: Remove the peppers from the oven and stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
- Add cheese: Sprinkle the tops with shredded cheese.
- Bake: Return the stuffed peppers to the oven and bake for another 15–20 minutes or until the cheese is melted and bubbly and the peppers are tender.
- Finish and serve: Remove from the oven and let cool slightly. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Teriyaki Pineapple Chicken Rice Stuffed Peppers, Stuffed Peppers Recipe, Asian Fusion Recipe, Teriyaki Chicken Recipe
