I love making these Teriyaki Pineapple Chicken Stuffed Peppers when I want something colorful, flavorful, and satisfying. Sweet pineapple, savory teriyaki chicken, and tender bell peppers come together in a perfectly balanced dish that feels both comforting and fresh.
Why You’ll Love This Recipe
I love how this recipe combines sweet and savory flavors in every bite. The juicy pineapple pairs beautifully with the rich teriyaki sauce, and the bell peppers turn tender while still holding their shape. I also appreciate how easy it is to prepare ahead of time, making it perfect for busy weeknights. It feels wholesome, filling, and impressive enough to serve to guests without much extra effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large bell peppers, halved and seeds removed 2 cups cooked chicken breast, diced 1 cup fresh pineapple, diced 1 cup cooked jasmine rice 1/2 cup teriyaki sauce 1 tablespoon soy sauce 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup shredded mozzarella cheese 2 tablespoons chopped green onions
Directions
I start by preheating the oven to 375°F (190°C). I lightly grease a baking dish and arrange the halved bell peppers cut-side up.
In a large skillet, I heat olive oil over medium heat. I add the minced garlic and cook for about 30 seconds until fragrant. Then I stir in the diced chicken, pineapple, cooked rice, teriyaki sauce, soy sauce, ground ginger, salt, and black pepper. I cook everything together for about 3–4 minutes until heated through and well combined.
I spoon the chicken mixture evenly into each bell pepper half, pressing gently to pack them full. I sprinkle shredded mozzarella cheese over the top of each stuffed pepper.
I cover the baking dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and lightly golden. I finish by sprinkling chopped green onions on top before serving.
Servings and Timing
I typically get 4 servings from this recipe (2 pepper halves per serving).
I sometimes swap jasmine rice for brown rice or quinoa when I want a heartier texture. If I prefer a little heat, I add red pepper flakes or a drizzle of sriracha to the filling. For a lighter version, I skip the cheese or use a reduced-fat option. I also enjoy using ground chicken instead of diced chicken breast for a slightly different texture.
Storage/Reheating
I store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I place them in the oven at 350°F (175°C) for about 15–20 minutes until warmed through. If I am short on time, I microwave them for 2–3 minutes, though I find the oven keeps the texture better. I can also freeze them for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned pineapple instead of fresh?
I can absolutely use canned pineapple. I just make sure to drain it well to avoid excess moisture in the filling.
Can I make these ahead of time?
I often prepare the filling and stuff the peppers a day in advance. I keep them covered in the refrigerator and bake them when I am ready to serve.
What type of bell peppers work best?
I like using red, yellow, or orange bell peppers because they are sweeter, but green peppers also work if I prefer a slightly more savory flavor.
How do I know when the peppers are done?
I check that the peppers are tender when pierced with a fork and that the cheese on top is fully melted and lightly golden.
Can I make this recipe low-carb?
I can easily make it low-carb by replacing the rice with cauliflower rice or by reducing the amount of rice and adding more chicken and vegetables.
Conclusion
I love how these Teriyaki Pineapple Chicken Stuffed Peppers bring bold flavor and vibrant color to the table. The sweet pineapple and savory chicken filling make every bite satisfying, and I enjoy how simple the preparation is. This recipe always feels like a fun and delicious way to change up a classic stuffed pepper dinner.
Colorful bell peppers stuffed with a sweet and savory teriyaki chicken, pineapple, and rice filling, topped with melted mozzarella for a satisfying and flavorful meal.
Ingredients
4 large bell peppers, halved and seeds removed
2 cups cooked chicken breast, diced
1 cup fresh pineapple, diced
1 cup cooked jasmine rice
1/2 cup teriyaki sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
2 tablespoons chopped green onions
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the halved bell peppers cut-side up in the dish.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
Stir in diced chicken, pineapple, cooked rice, teriyaki sauce, soy sauce, ground ginger, salt, and black pepper. Cook for 3–4 minutes until heated through and well combined.
Spoon the chicken mixture evenly into each bell pepper half, pressing gently to fill completely.
Sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is melted and lightly golden.
Garnish with chopped green onions before serving.
Notes
Substitute brown rice or quinoa for a heartier texture.
Add red pepper flakes or sriracha for extra heat.
Use ground chicken instead of diced chicken for a different texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months and thaw overnight before reheating.
