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Sweet, Savory, and Full of Flavor! Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Sweet, Savory, and Full of Flavor! Teriyaki Pineapple Chicken and Rice Stuffed Peppers
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These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender chicken, juicy pineapple, and fluffy rice in a rich teriyaki glaze, all baked inside colorful bell peppers. They’re healthy, satisfying, and perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Chicken & Rice Filling

  • 2 large boneless, skinless chicken breasts, cooked and shredded

  • 1 cup cooked rice (white or brown)

  • ½ cup diced pineapple (fresh or canned, drained)

  • ¼ cup teriyaki sauce

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon ground ginger

  • ½ teaspoon red pepper flakes (optional)

  • Salt and black pepper, to taste

For the Peppers

  • 4 large bell peppers (any color)

  • 1 tablespoon olive oil (for drizzling)

  • ¼ cup shredded mozzarella or cheddar cheese (optional)

Instructions

  1. Prepare the peppers
    Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds. For softer peppers, blanch in boiling water for 5–6 minutes. Place upright in a baking dish.

  2. Cook the filling
    Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
    Stir in shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes.

  3. Add rice
    Mix in the cooked rice and stir until everything is well combined and heated through.

  4. Stuff the peppers
    Spoon the filling into each pepper, pressing down gently to pack them full. Drizzle tops lightly with olive oil.

  5. Bake
    Cover with foil and bake for 25–30 minutes. Remove foil during the last 5 minutes for slightly crispy edges.

  6. Add cheese (optional)
    Sprinkle cheese on top and bake until melted.

  7. Serve
    Let cool slightly. Garnish with green onions or extra pineapple if desired.

Notes

  • Save time: Use rotisserie or leftover chicken.

  • Low-carb option: Swap rice for cauliflower rice.

  • Extra flavor: Add soy sauce, sesame oil, or a squeeze of lime.

  • Make ahead: Assemble and refrigerate up to 2 days before baking.

  • Vegetarian version: Replace chicken with black beans, tofu, or mushrooms.

  • Meal prep friendly: Store leftovers in the fridge for 3–4 days.

Find it online: https://chocotune.com/sweet-savory-and-full-of-flavor-teriyaki-pineapple-chicken-and-rice-stuffed-peppers/