Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Get ready to fall in love with your new favorite dinner: Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Juicy bell peppers cradle a sweet and savory filling made with ground chicken, tender jasmine rice, pineapple chunks, and colorful veggies, all tossed in a silky teriyaki glaze. Every bite bursts with bold Asian-inspired flavors and a pop of freshness, making it a weeknight hero or a showstopper for guests. This dish is quick, intuitive, and impossible not to crave, with the perfect balance of comfort and excitement on your plate!
Ingredients You’ll Need
One of the best things about Teriyaki Pineapple Chicken & Rice Stuffed Peppers is how the right ingredients effortlessly make this meal shine. Each element brings something special, from punchy aromatics to sweet pineapple and hearty rice—creating layers of flavor, color, and texture in every mouthful.
- Bell Peppers: Go for big, vibrant ones—they become sweet and tender as they bake, creating a lush edible bowl.
- Olive Oil: Keeps the filling juicy while helping everything cook evenly and preventing sticking.
- Ground Chicken: Lean and quick to cook, it soaks up all the saucy teriyaki flavors beautifully.
- Garlic: A couple cloves add that essential aromatic depth—don’t skip it!
- Onion: Brings mild sweetness and a lovely savory note to round out the filling.
- Jasmine Rice: Fluffy, subtly scented grains that give the filling substance and soak up the sauce.
- Pineapple: Sweet, juicy bites provide incredible contrast and brightness—fresh or canned both work.
- Shredded Carrots: Add crunch, color, and a little natural sweetness right in the mix.
- Teriyaki Sauce: The star of the show, bringing that signature glossy, umami-packed finish.
- Soy Sauce: Just a splash deepens the savory hit and balances the sweetness.
- Ground Ginger: Offers subtle warmth and a hint of zesty bite.
- Black Pepper: For a gentle kick that wakes up the dish.
- Green Onions: Stir some into the filling and sprinkle more on top for a fresh, herby finish.
- Sesame Seeds: Optional but highly recommended—the finishing touch for texture and a little nutty flair.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Prep the Peppers and Heat the Oven
Start by preheating your oven to 375°F (190°C) for that perfectly roasted finish. Slice the bell peppers in half lengthwise, scoop out the seeds and membranes, and nestle them cut side up into a baking dish. This gets them ready to be filled later—plus, prepping first lets you move smoothly into the next steps!
Step 2: Sauté the Chicken and Aromatics
Set a large skillet over medium heat with a drizzle of olive oil. Once warm, add the ground chicken and break it up with your spatula while it cooks. You want to see it brown slightly—this is where big flavor happens! After about 5–7 minutes, toss in minced garlic and diced onion. Sauté together for another couple of minutes until everything smells amazing and the onions turn just soft enough.
Step 3: Mix in the Filling Flavors
Now come the really fun flavors. Stir in your cooked jasmine rice, juicy pineapple chunks, shredded carrots, teriyaki sauce, soy sauce, ground ginger, black pepper, and most of the chopped green onions (save a handful for garnish). Let it all cook together for a few minutes, so the rice gets hot, the teriyaki seeps into the chicken, and the pineapple releases its sweet nectar. Give it a taste—adjust anything you like to make it perfect for your palate!
Step 4: Stuff and Bake the Peppers
Spoon that gorgeous filling generously into each pepper half, pressing down lightly to make sure you get enough in every bite. Cover the dish snugly with foil, then bake for 30 minutes. The peppers will soften and the flavors will meld. After that, remove the foil and bake another 5–10 minutes uncovered. You’re looking for peppers that yield to a fork and maybe just a kiss of browning on top.
Step 5: Garnish and Serve
Right before serving, sprinkle the stuffed peppers with extra chopped green onions and a shower of sesame seeds if you have them. A last-minute drizzle of teriyaki sauce over the top will take things totally over the top. This is when Teriyaki Pineapple Chicken & Rice Stuffed Peppers truly come alive!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Garnishes
Don’t underestimate the joy of a beautiful garnish! Fresh green onions and sesame seeds add color, a satisfying crunch, and a quick hit of extra flavor right before the dish hits the table. If you love a little heat, thin slices of red chili or a drizzle of sriracha can really wake things up. Just a touch of fresh herbs or a sprinkle of toasted coconut can also be fun twists!
Side Dishes
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are pretty much a meal in themselves, but pairing them with light, refreshing sides works wonders. Try a crisp Asian cucumber salad, steamed edamame, or even a light miso soup. Fluffy steamed rice or simple sautéed greens are also excellent choices if you’re looking to round things out.
Creative Ways to Present
There are countless ways to get playful with your presentation! Serve your stuffed peppers on a bed of extra jasmine rice for a hearty touch, or slice them crosswise for colorful, pinwheel-style appetizers. These are stunning arranged on a platter for a family meal or casual get-together. Even mini bell peppers make adorable, bite-sized party snacks that will disappear in a flash!
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers keep brilliantly. Simply let them cool, then transfer to an airtight container and refrigerate for up to 3 days. The flavors actually deepen as they rest, so reheated leftovers taste even better the next day! If you know you’ll be storing some, keep the garnishes separate for maximum freshness.
Freezing
For longer storage, these stuffed peppers freeze like a dream. Once they’ve cooled, wrap each pepper half individually in foil or plastic wrap, then tuck them into a freezer-safe bag. They’ll stay tasty for up to 2 months. Thaw overnight in the fridge before reheating, and you’ll have a homemade dinner ready in no time—even on your busiest nights.
Reheating
To reheat, place your stuffed peppers in a baking dish, cover with foil, and warm in a 350°F oven until heated through—about 15–20 minutes. For a speedier method, a microwave works fine too: zap each pepper half on medium power for 2–3 minutes. Add a splash of water or teriyaki sauce to keep them moist if you like. Top with fresh garnishes to revive that just-made vibe!
FAQs
Can I use ground turkey or tofu instead of chicken?
Absolutely! Ground turkey is a seamless swap for chicken and keeps everything juicy. For a vegetarian twist, try crumbled firm tofu or plant-based crumbles—they’ll soak up those sweet-and-savory teriyaki flavors just as well.
Do I have to precook the rice?
Yes, precooked rice is key for Teriyaki Pineapple Chicken & Rice Stuffed Peppers. It ensures the filling is fluffy and not overly wet or underdone during baking. Leftover rice from another meal works beautifully and saves time!
What kind of teriyaki sauce should I use?
You can use your favorite store-bought teriyaki sauce to keep things speedy, or go homemade for even more control over flavor and sweetness. Just make sure it’s a little thick so it clings to the filling, and opt for a gluten-free version if needed.
How do I make this dish spicier?
If you love a bit of heat, stir in some sriracha, chili flakes, or diced jalapeño when you sauté the filling. You can also amp up the spice right before serving with a drizzle of hot sauce or a scatter of sliced fresh chilies as garnish.
Can I prepare Teriyaki Pineapple Chicken & Rice Stuffed Peppers in advance?
Definitely! You can make the filling and prep the peppers up to a day ahead. Store them separately in the fridge, then fill and bake when you’re ready. It’s a lifesaver for dinner parties or busy weeknight meals.
Final Thoughts
There’s something magical about the sweet, tangy, and savory harmony in Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This recipe is pure comfort and color, easy enough for a weeknight but special enough for company. Trust me—make it once, and it’ll rocket to repeat status in your kitchen. Can’t wait for you to dig in and savor every bite!
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings (8 pepper halves) 1x
- Diet: Non-Vegetarian
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful twist on classic stuffed peppers, combining the sweetness of pineapple and the savory goodness of teriyaki chicken. A perfect balance of flavors and textures in every bite!
Ingredients
Stuffed Peppers:
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Chicken Filling:
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup cooked jasmine rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup shredded carrots
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (plus more for garnish)
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up.
- Cook the Chicken: In a skillet, cook ground chicken until browned. Add garlic, onion, rice, pineapple, carrots, teriyaki sauce, soy sauce, ginger, black pepper, and green onions. Cook to combine flavors.
- Fill the Peppers: Spoon the filling into each pepper half. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5–10 minutes.
- Garnish and Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Use leftover rice to save time.
- Substitute ground turkey or tofu for chicken if desired.
- For extra sweetness, drizzle with more teriyaki sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 360
- Sugar: 10g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
