Teriyaki Pineapple Chicken & Rice Stuffed Peppers

 

Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet and Savory Twist on a Classic

If you're craving a dinner that's equal parts colorful, flavorful, and wholesome, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are calling your name. This recipe is a fresh spin on traditional stuffed peppers—swapping out the usual tomato-based filling for a tropical, Asian-inspired combination that’s bursting with flavor.

Juicy chicken, tender rice, sweet pineapple, and savory teriyaki sauce come together in perfectly roasted bell peppers for a meal that’s satisfying, family-friendly, and just the right amount of unexpected. It’s one of those dishes that looks impressive, tastes even better, and comes together without much fuss.

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🌶️ Why You’ll Love This Recipe

• Sweet & Savory Fusion: The pineapple and teriyaki combo brings a delicious tropical twist.

• Great for Meal Prep: Make ahead and enjoy leftovers throughout the week.

• Balanced & Nutritious: Protein, grains, and veggies all in one tidy, edible package.

• Customizable: Swap chicken for tofu, brown rice for quinoa, or add extra veggies—this recipe adapts to what you have on hand.

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🍍 Ingredients

For the stuffed peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed

• 2 cups cooked rice (white or brown)

• 2 cups cooked, shredded chicken breast

• 1 cup pineapple chunks (fresh or canned, drained)

• 3/4 cup teriyaki sauce (store-bought or homemade)

• 1/2 cup shredded carrots (optional for crunch)

• 1/4 cup chopped green onions

• 1/2 teaspoon garlic powder

• Salt & pepper to taste

Optional toppings:

• Sesame seeds

• Extra green onions

• Sriracha or spicy mayo

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🔪 Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit your peppers snugly.

2. Make the Filling

In a large bowl, mix together the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, carrots (if using), green onions, garlic powder, salt, and pepper. Stir until everything is well coated and evenly combined.

3. Stuff the Peppers

Spoon the filling into each hollowed-out bell pepper, packing it in gently. Place the stuffed peppers upright in your prepared baking dish.

4. Bake

Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the filling is heated through.

5. Garnish & Serve

Top with sesame seeds, chopped green onions, or a drizzle of sriracha for some heat. Serve hot and enjoy!

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✅ Tips for Success

• Precook Your Peppers: If you like a softer pepper, you can parboil them for 5 minutes before stuffing.

• Use Leftovers: Rotisserie chicken and leftover rice work perfectly here.

• Go Vegetarian: Swap chicken for chickpeas, tofu, or mushrooms for a meatless version.

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🥄 Serving Suggestions

Pair these stuffed peppers with a simple side salad, roasted edamame, or even extra teriyaki-glazed veggies for a full, balanced meal. They also make excellent leftovers—just reheat in the oven or microwave.

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💬 Final Thoughts

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are more than just a meal—they're a flavor-packed experience. Whether you're trying to spice up your weeknight dinner routine or impress guests with something a little different, this recipe checks all the boxes. Fresh, filling, and full of fusion flair—what’s not to love?

Once you try them, don’t be surprised if they become a regular on your dinner table. 😉