If you’re craving a dish that marries sweet, savory, and just a hint of spice, then you’ve got to try this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. Trust me, once you take a bite, you’ll be hooked! It’s a brilliant way to jazz up your weeknight dinners with vibrant colors, juicy pineapple, and tender chicken all nestled inside tender bell peppers. Keep reading — I’ll walk you through all my favorite tips and tricks to get it just right.

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Why This Recipe Works

Perfect Flavor Balance: The teriyaki sauce and pineapple provide a sweet-savory combo that brightens the chicken filling beautifully.
Simple One-Dish Meal: Everything cooks in the peppers, making cleanup a breeze and presentation impressive.
Customizable Comfort Food: You can swap ingredients to suit your preferences, from cheese types to rice alternatives.
Nutritionally Balanced: You get lean protein, veggies, fruit, and carbs all in one satisfying package.

Teriyaki Pineapple Chicken Stuffed Peppers, stuffed peppers with chicken and pineapple, healthy stuffed pepper recipes, easy chicken stuffed peppers, sweet and savory stuffed peppers - This image shows eight yellow bell peppers, each hollowed out and standing upright in a black tray. Inside each pepper, there are three distinct layers: the bottom layer is a bed of rice with a light tan color and slightly grainy texture, the middle layer is made of small pieces of grilled chicken with a golden-brown and slightly charred look, and the top layer consists of bright yellow pineapple chunks with some grill marks. Each stuffed pepper is garnished with small pieces of fresh chopped green onions scattered on top. The black tray sits on a white marbled surface, and the photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Teriyaki Pineapple Chicken Stuffed Peppers Recipe plays a key role in creating layers of flavor and texture. They’re easy to find in most grocery stores, and once you have them, you’ll see how they mix so naturally. Here’s what to look for when you shop.

Boneless, skinless chicken breasts: These shred easily after cooking, soaking up the teriyaki sauce and pineapple juices.
Cooked rice: I usually use white rice, but brown rice adds nuttiness and extra fiber.
Diced pineapple: Fresh is my favorite for brightness, but canned works fine too—just drain it well.
Teriyaki sauce: This brings the signature flavor—look for one with a good balance of sweet and salty.
Olive oil: Helps sauté garlic and adds moisture during baking.
Garlic and ground ginger: These aromatics deepen the dish with savory warmth and a gentle zing.
Red pepper flakes (optional): I love a little kick here, but they’re totally optional if you prefer mild.
Bell peppers: Choose any color you like—they become tender and slightly sweet when baked.
Shredded mozzarella or cheddar cheese (optional): Melts into a delicious golden topping that kids and adults alike adore.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Teriyaki Pineapple Chicken Stuffed Peppers Recipe is how easy it is to make your own. I’ve played around with different cheeses and even swapped the chicken for plant-based options when friends come over. Don’t hesitate to adjust it according to what you have or prefer!

Variation: I sometimes use quinoa instead of rice — it adds a lovely nutty flavor and extra protein.
Spice Level: Add more red pepper flakes or even a dash of hot sauce to give it an extra kick.
Vegetarian Option: Substitute chicken with black beans or crumbled tofu for a delicious meat-free version.
Cheese Choices: Try pepper jack for some heat or a sharp cheddar for more tanginess.

Step-by-Step: How I Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Step 1: Prepping the Peppers

First things first — preheat your oven to 375°F (190°C). While it’s warming up, slice the tops off your bell peppers and scoop out the seeds and membranes. If you have a bit of extra time, blanching them in boiling water for 5–6 minutes softens them up so they bake evenly and aren’t too crunchy. I usually skip blanching when I want that nice pepper bite but love it for a softer texture.

Step 2: Cooking the Chicken and Rice Filling

Heat a tablespoon of olive oil in your skillet over medium heat and sauté the minced garlic until fragrant—about 1 to 2 minutes. Then, add the shredded chicken, pineapple, teriyaki sauce, ground ginger, red pepper flakes (if using), salt, and pepper. Let it all mingle and cook for 5 to 6 minutes. Finally, stir in the cooked rice and combine everything well. The aroma at this point is seriously irresistible!

Step 3: Stuffing and Baking the Peppers

Now, gently stuff each pepper with your chicken and rice mixture, pressing down a bit to pack it tightly but not so much that it overflows. Place them upright in a baking dish and drizzle the tops with olive oil to keep things moist. Cover with foil and bake for 25 to 30 minutes. For a gorgeous, slightly crispy top, uncover during the last 5 minutes. If you’re adding cheese, sprinkle it on now and let it melt to perfection.

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Pro Tips for Making Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Use Leftover Chicken: Shredded leftover chicken works wonders here and cuts prep time in half—perfect for busy nights.
Don’t Skip the Pineapple Drain: Make sure canned pineapple is well-drained to avoid soggy filling.
Pepper Prep Matters: Blanch peppers a little for softer bites or skip for more crunch—try both and see what you prefer.
Cheese Timing: Add cheese only in the last 5 minutes of baking to keep it melty and gorgeous, not dried out.

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Garnishes

I always sprinkle extra diced pineapple or some chopped green onions on top for that fresh pop and vibrant color. Sometimes a light sprinkle of toasted sesame seeds adds a nice nutty crunch that complements the teriyaki flavor perfectly.

Side Dishes

I love serving these stuffed peppers with a simple side of steamed broccoli or snap peas for extra greens. If you want something heartier, a crisp Asian slaw with a sesame dressing pairs beautifully, adding a contrasting texture and zing.

Creative Ways to Present

For parties or special dinners, I’ve arranged the stuffed peppers on a platter garnished with pineapple wedges, fresh herbs, and even little flags for a festive touch. You could also hollow out mini bell peppers as bite-sized appetizers — just reduce bake time accordingly!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I cover loosely with foil to prevent the peppers from drying out and heat gently in the oven or microwave.

Freezing

I’ve frozen fully assembled stuffed peppers (before baking) successfully by wrapping them tightly in plastic wrap and foil. When ready to eat, I bake them covered, adding extra minutes as needed until heated through.

Reheating

To keep that fresh flavor and avoid soggy peppers, I reheat in a 350°F (175°C) oven for about 15-20 minutes, uncovered for the last 5 minutes to crisp the tops back up. Microwave works too, just watch so it doesn’t overcook.

FAQs

Can I use ground chicken instead of shredded chicken for this recipe?

Absolutely! Ground chicken works well and cooks faster too. Just brown it thoroughly with your garlic and spices before adding the teriyaki sauce and pineapple. The texture will be a bit different but just as delicious.
Is it necessary to blanch the peppers before stuffing?

Not necessary but highly recommended if you want softer peppers after baking. Blanching helps cut down bake time and ensures the peppers aren’t too crunchy. If you like a bit more crunch, skip this step.
Can I prepare this recipe ahead of time?

Yes! You can stuff the peppers and refrigerate them, covered, for up to 2 days before baking. This makes it great for meal planning or entertaining convenience.
What toppings would you suggest besides cheese?

Chopped fresh cilantro, sliced green onions, toasted sesame seeds, or even a drizzle of sriracha mayo add delightful flavor and texture contrasts.

Final Thoughts

This Teriyaki Pineapple Chicken Stuffed Peppers Recipe has become a family favorite in my home, partly because it feels fancy but comes together so easily. The juicy combination of chicken, tangy pineapple, and cozy rice all baked inside vibrant peppers just hits all the right notes for comfort and excitement. I hope you enjoy making it as much as I do—it’s a fun way to add some sunshine to your dinner table any night of the week!

Teriyaki Pineapple Chicken Stuffed Peppers Recipe