Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Stuffed peppers get a tropical upgrade with this teriyaki pineapple chicken and rice stuffed peppers recipe that brings sweet and savory flavors together in one colorful, complete meal. The combination of juicy pineapple, savory teriyaki sauce, and tender ground chicken creates a filling that’s both familiar and exciting, while the bell peppers turn perfectly tender in the oven. Each pepper half becomes its own self-contained serving, making dinner feel special without requiring fancy techniques or hard-to-find ingredients.

This recipe solves the eternal weeknight question of what to make when you want something that feels a bit different but doesn’t demand hours in the kitchen. The filling comes together quickly in one skillet, then everything bakes hands-free while you set the table or help with homework. These stuffed peppers work equally well for a casual family dinner or when you’re hosting and want to serve something impressive that’s still approachable.

Why You’ll Love This Teriyaki Pineapple Chicken & Rice Stuffed Peppers

The sweet pineapple and savory teriyaki create a flavor combination that appeals to both kids and adults. The natural sugars in the pineapple caramelize slightly during baking, intensifying the tropical notes while balancing the salty-sweet teriyaki glaze.

Each pepper serves as its own built-in portion control, making it easy to serve and eliminating the need for extra dishes. The presentation looks restaurant-quality with minimal effort, especially when you use a mix of red, yellow, and orange peppers for a colorful spread.

The recipe is naturally adaptable to different dietary needs and preferences. Swap proteins easily, adjust the rice for low-carb alternatives, or modify the cheese based on what you have available. The basic formula stays delicious regardless of small substitutions.

Ground chicken cooks quickly and absorbs the teriyaki flavor beautifully, making it more budget-friendly than chicken breast while delivering plenty of protein. The addition of melted cheese on top adds richness and creates that appealing golden finish everyone loves.

This is genuinely a complete meal in one dish. The peppers provide vegetables, the rice offers starch, and the chicken delivers protein, all unified by the flavorful sauce. No need to plan multiple side dishes when everything you need is already built in.

Ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

I always use fresh pineapple when it’s available because the texture holds up better during baking and the flavor is brighter, though canned works perfectly well when drained thoroughly. Choose bell peppers that sit flat when cut in half so they don’t tip over in the baking dish and spill their filling. My go-to is a mix of red and yellow peppers since they’re slightly sweeter than green and look more appealing on the plate.

The Peppers:

• 4 large bell peppers (any color), halved lengthwise and seeded

The Filling:

• 1 lb ground chicken (or diced cooked chicken)
• 1 cup cooked white or jasmine rice
• 1 cup diced pineapple (fresh or canned, drained)
• 1/2 cup teriyaki sauce (plus extra for drizzling)
• 1/2 cup chopped green onions
• 1 tablespoon olive oil

The Seasoning & Topping:

• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (or 1/2 tsp ginger powder)
• 1/2 cup shredded mozzarella or provolone cheese
• Salt and black pepper, to taste

Garnish:

• Sesame seeds
• Extra sliced green onions

Ingredient Notes:

Ground chicken tends to be leaner than ground beef or pork, which keeps this dish lighter while still providing satisfying protein. If you’re using leftover cooked chicken instead, dice it into small pieces so it distributes evenly throughout the filling. Rotisserie chicken works wonderfully and saves even more time.

The type of rice matters more than you might think. Jasmine rice has a slightly floral quality that complements the tropical pineapple, while standard white rice provides a neutral base. Day-old rice actually works better than freshly cooked since it’s drier and absorbs the teriyaki sauce without becoming mushy.

For teriyaki sauce, you can use store-bought or homemade. Store-bought varieties range from very sweet to more savory, so taste yours first and adjust the amount of pineapple accordingly if your sauce is particularly sweet. I prefer brands without high fructose corn syrup since they tend to have better flavor balance.

Fresh ginger adds a zingy brightness that ground ginger can’t quite replicate. If you keep fresh ginger in the freezer, it grates easily while frozen and lasts for months. This is one of those ingredients where fresh really does make a noticeable difference in the final dish.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

The key is getting your filling well-seasoned and slightly cooled before stuffing the peppers so you can pack it in firmly without burning your hands. In my experience, letting the filling sit for just a few minutes makes it much easier to work with and helps all the flavors meld together.

1. Preheat and prepare the peppers: Set your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Cut each bell pepper in half lengthwise, running your knife from stem to bottom, then remove all the seeds and white membranes. Arrange the pepper halves cut-side up in the prepared baking dish, nestling them close together so they support each other and stay upright.
2. Brown the ground chicken: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the ground chicken, breaking it up with a wooden spoon or spatula into small crumbles. Cook for 5–7 minutes, stirring occasionally, until the chicken is completely browned with no pink remaining and some pieces develop crispy edges. Those browned bits add flavor, so don’t rush this step.
3. Add aromatics for depth: Toss the minced garlic and fresh ginger into the skillet with the cooked chicken. Stir constantly for 1–2 minutes until the garlic becomes fragrant and the ginger releases its oils. Watch carefully since garlic can burn quickly and turn bitter if left too long.
4. Build the filling: Add the cooked rice, diced pineapple, half of the chopped green onions, and the teriyaki sauce to the skillet. Stir everything together thoroughly, making sure the rice breaks apart and the sauce coats all the ingredients evenly. Cook for 2–3 minutes, stirring frequently, until the mixture is heated through and the sauce thickens slightly as it reduces. Taste and add salt and pepper if needed, though the teriyaki sauce usually provides enough seasoning on its own.
5. Stuff generously: Use a large spoon to fill each pepper half with the chicken and rice mixture, packing it down gently with the back of the spoon to fit as much filling as possible. Mound the filling slightly above the rim of each pepper since it will settle during baking. Distribute any extra filling evenly among the peppers.
6. Initial bake covered: Cover the entire baking dish tightly with aluminum foil, crimping the edges to seal in the steam. This step is important because it helps the peppers soften without drying out the filling. Bake for 25 minutes, during which the peppers will become tender and the flavors will meld together.
7. Finish with cheese: Carefully remove the foil, watching out for the hot steam that will escape. Sprinkle the shredded cheese evenly over the top of each stuffed pepper. Return the uncovered dish to the oven and bake for an additional 10 minutes until the cheese melts completely and develops golden, bubbly spots on top. The peppers should be tender enough to pierce easily with a fork.
8. Garnish and serve: Remove from the oven and let the peppers rest for 3–5 minutes, which makes them easier to handle and allows the filling to set slightly. Sprinkle with sesame seeds and the remaining green onions. If you want extra teriyaki flavor, drizzle a small amount of sauce over the tops just before serving.

Pro tip: If you notice the filling seems dry while cooking, add a few tablespoons of chicken broth or water to the skillet before stuffing the peppers. If your peppers are particularly thick-walled and you prefer them very soft, par-bake the empty pepper halves for 10 minutes before filling them.

What to Serve with Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Since these stuffed peppers are already a complete meal, sides should be light and fresh to balance the sweet and savory filling.

Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a pinch of sugar create a cool, crunchy contrast. The acidity cuts through the richness of the cheese and the sweetness of the pineapple, refreshing your palate between bites.

Steamed Edamame: Simply steamed edamame sprinkled with sea salt adds protein and a pleasant pop of texture. It’s easy to prepare, kid-friendly, and fits perfectly with the Asian-inspired flavors without competing for attention.

Sesame Slaw: Shredded cabbage and carrots dressed with a light sesame-ginger vinaigrette bring crunch and brightness. The raw vegetables provide textural contrast to the soft, tender peppers and add nutritional value.

Miso Soup: A warm bowl of miso soup with tofu and scallions rounds out the meal with something comforting and light. It echoes the Asian flavor profile while adding warmth without heaviness.

Roasted Broccoli: Broccoli florets roasted with garlic and a drizzle of soy sauce tie into the teriyaki theme while adding a vegetable side that’s slightly crispy on the edges. The mild bitterness balances the sweet pineapple nicely.

Quick Pickled Vegetables: Lightly pickled carrots, radishes, or daikon add tangy brightness and crunch. The acidity helps cut through the richness of the filling and cheese, making each bite feel lighter.

Asian-Style Green Beans: Green beans stir-fried quickly with garlic and a splash of soy sauce stay crisp-tender and complement the teriyaki flavors. They cook in minutes and add a simple green element to the plate.

Pro Tips & Variations

Rice shortcuts: Use leftover rice from takeout or meal prep to save time. If you need to cook rice specifically for this recipe, spread it on a baking sheet to cool quickly so it doesn’t continue steaming and become mushy when mixed with the other ingredients.

Pepper selection matters: Choose peppers with flat bottoms that sit stable in the pan. If a pepper wobbles, slice a thin piece off the bottom to create a flat surface, being careful not to cut through and create a hole.

Enhance the teriyaki: Add a teaspoon of honey or brown sugar to store-bought teriyaki sauce if you want more sweetness, or a splash of lime juice if you prefer a tangier profile. A few drops of sesame oil stirred into the sauce adds nutty depth.

Protein alternatives: Ground turkey works just as well as ground chicken and is often even more affordable. For seafood lovers, substitute cooked shrimp chopped into pieces, though reduce the initial cooking time since the shrimp just needs to heat through.

Low-carb modification: Replace the white rice with cauliflower rice for a lighter version. Cook the cauliflower rice in the skillet until any moisture evaporates before mixing with the other filling ingredients to prevent watery peppers.

Add vegetables to the filling: Diced water chestnuts add crunch, while finely chopped carrots or snap peas boost nutrition. Keep pieces small so they cook through during the baking time without staying too crunchy.

Make it spicier: Stir sriracha or red pepper flakes into the filling, or drizzle spicy mayo over the finished peppers. Diced jalapeños mixed into the filling add fresh heat that complements the sweet pineapple.

Cheese variations: Try pepper jack for a spicy kick, or use a Mexican cheese blend if you prefer. Cheddar also works, though it shifts the flavor profile slightly away from the Asian-inspired theme.

Storage & Reheating Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3–4 days. The peppers will soften further as they sit, but the flavors actually improve as everything marinates together overnight.

For reheating in the microwave, place one or two pepper halves on a microwave-safe plate and cover loosely with a damp paper towel. Heat for 2–3 minutes, checking halfway through, until warmed completely. The damp paper towel helps prevent the filling from drying out.

To reheat in the oven, arrange the peppers in a baking dish, cover with foil, and warm at 350°F for 15–20 minutes until heated through. This method preserves the texture better than the microwave, keeping the peppers from becoming too soft.

These peppers freeze reasonably well for up to 2 months, though the pepper texture will be softer after thawing. Freeze them individually wrapped in plastic wrap, then grouped in a freezer bag. Thaw overnight in the refrigerator before reheating.

Leftover filling without peppers makes an excellent fried rice base or can be served in lettuce wraps for a lighter lunch option. The flavors are concentrated enough that it works well on its own.

Common Questions

Can I prepare these ahead of time? Yes, assemble the stuffed peppers up to 24 hours in advance and refrigerate them covered. When ready to cook, add 5–10 minutes to the initial covered baking time since they’ll be starting from cold. This makes them perfect for entertaining or meal prep.

What if my peppers are too tall for my baking dish? Trim a thin slice from the top of each pepper half to reduce the height, or use a deeper dish. You can also lay the peppers on their sides in a pinch, though the filling may shift slightly during baking.

Can I use brown rice instead of white rice? Absolutely, though brown rice has a chewier texture and nuttier flavor that changes the overall dish slightly. Make sure the brown rice is fully cooked before adding it to the filling since it won’t soften much more during baking.

How do I keep the filling from being too wet? Drain canned pineapple very thoroughly, pressing it gently in a strainer to remove excess juice. If using fresh pineapple, pat the pieces dry with paper towels before adding them. Day-old rice also helps absorb moisture better than fresh rice.

Can I make these without cheese? Definitely. The cheese adds richness but isn’t essential to the recipe. For a dairy-free version, skip the cheese entirely or use a plant-based alternative. The teriyaki and pineapple provide enough flavor to carry the dish on their own.

These teriyaki pineapple chicken and rice stuffed peppers bring something special to your dinner table without requiring advanced cooking skills or exotic ingredients. The sweet and savory combination feels like a treat while still being nutritious and satisfying enough to keep everyone full. Give them a try when you want to shake up your usual dinner routi