These weeknight-friendly Teriyaki Pineapple Chicken and Rice Stuffed Peppers bring sweet, savory, and juicy flavors together in a colorful, comforting package. They’re quick to assemble and great for meal prep. For a cozy side or to round out a family dinner, try pairing them with an easy baked mac and cheese.
Why You’ll Love This Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Sweet and savory flavor contrast from pineapple and teriyaki.
- Ready in under an hour with mostly pre-cooked ingredients.
- Family-friendly and great for picky eaters.
- Makes excellent leftovers and reheats well.
- Easy to customize for dietary needs.
Ingredients Needed
- Protein
- 2 cups cooked chicken, shredded
- Rice/Grains
- 1 cup cooked rice
- Veggies & Fruit
- 4 bell peppers
- 1 cup pineapple chunks
- Sauce
- 1/2 cup teriyaki sauce
- Cheese & Toppings
- 1/2 cup shredded cheese (optional)
- Spices
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; set upright in a baking dish.
- In a bowl, combine cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, salt, and pepper until evenly mixed.
- Stuff each bell pepper with the chicken and rice mixture, pressing gently to fill.
- Cover the baking dish with foil and bake for 25–30 minutes.
- Remove the foil, sprinkle cheese on top if using, and bake 5–10 more minutes until cheese melts and peppers are tender.
- Serve hot and enjoy!
Serving Suggestions Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Serve with steamed broccoli or a simple green salad for a light contrast.
- Add a scoop of extra rice on the side to soak up teriyaki juices.
- Garnish with sliced green onions and sesame seeds for texture.
- Pair with a bright Greek salad inspired by these Greek chicken and lemon feta flavors.
- Offer lime wedges for a fresh citrus squeeze.
Tips for Success Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Use day-old rice or chilled cooked rice so the filling holds together better.
- If peppers are firmer, bake covered for 30 minutes and check tenderness before final cheese step.
- Control sweetness by tasting the filling—add more teriyaki for saltiness or a splash of soy for depth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Finish the meal with simple treats like easy rice krispie treats for a nostalgic dessert.
Variations
Here are a few easy ways to change it up:
- Swap chicken for cooked turkey or diced ham for a different savory note.
- Make it spicy by stirring in sriracha or red pepper flakes to the filling.
- Go dairy-free by omitting the cheese or using a plant-based shredded alternative.
- Add chopped bell pepper or snap peas to the filling for more veggie crunch.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These weeknight-friendly stuffed peppers combine sweet, savory, and juicy flavors for a colorful, comforting meal that's quick to assemble and perfect for meal prep.
Ingredients
Protein
- 2 cups cooked chicken, shredded
Rice/Grains
- 1 cup cooked rice Day-old or chilled rice works best.
Veggies & Fruit
- 4 pieces bell peppers Choose colorful peppers for presentation.
- 1 cup pineapple chunks
Sauce
- 1/2 cup teriyaki sauce Adjust sweetness to taste.
Cheese & Toppings
- 1/2 cup shredded cheese (optional) Can be omitted for dairy-free.
Spices
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; set upright in a baking dish.
- In a bowl, combine cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, salt, and pepper until evenly mixed.
- Stuff each bell pepper with the chicken and rice mixture, pressing gently to fill.
Baking
- Cover the baking dish with foil and bake for 25–30 minutes.
- Remove the foil, sprinkle cheese on top if using, and bake 5–10 more minutes until cheese melts and peppers are tender.
Serving
- Serve hot and enjoy!
Notes
Use day-old rice or chilled cooked rice for better filling consistency. Store leftovers in an airtight container in the fridge for up to 3 days.