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5 Ultimate Steps to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers (Sweet & Savory)

5 Ultimate Steps to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers (Sweet & Savory)
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5.2 from 16 reviews

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe blends sweet and savory flavors to create a mouthwatering meal. Tender shredded chicken and fluffy rice are combined with tangy pineapple and flavorful teriyaki sauce, all stuffed inside colorful bell peppers and baked to perfection. This dish is easy to prepare, packed with flavors, and sure to impress as a satisfying dinner option.

Ingredients

Scale

For the Chicken and Rice Filling:

  • 2 large boneless, skinless chicken breasts (shredded)
  • 1 cup cooked rice (white or brown)
  • 1/2 cup diced pineapple (fresh or canned, drained)
  • 1/4 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

For the Stuffed Peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 tablespoon olive oil (for drizzling)
  • 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

  1. Prep Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly, then place the peppers upright in a baking dish.
  2. Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated through and flavors combine. Stir in the cooked rice until well incorporated.
  3. Stuff Peppers: Spoon the chicken and rice mixture evenly into each bell pepper, pressing down gently to fill completely. Drizzle the tops of the stuffed peppers with olive oil to help with roasting.
  4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes. For crispier tops, remove the foil during the last 5 minutes of baking.
  5. Add Cheese & Serve: If using cheese, sprinkle it on top of the stuffed peppers during the final 5 minutes of baking to allow it to melt. After baking, let the peppers cool slightly before serving. Garnish with extra pineapple chunks or sliced green onions if desired.

Notes

  • You can use either white or brown rice based on preference or dietary needs.
  • Fresh pineapple adds a bright flavor, but canned works well and should be well drained.
  • Blanching the peppers is optional but helps to soften them for a more tender bite.
  • Adjust the amount of red pepper flakes to control the heat level.
  • For a dairy-free version, omit the cheese topping or use a vegan alternative.
  • Leftover stuffing can be reheated and served as a stir-fry or salad topping.

Nutrition

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, sweet and savory chicken, rice stuffed peppers

Find it online: https://bakedbylisa.com/5-ultimate-steps-to-make-teriyaki-pineapple-chicken-and-rice-stuffed-peppers-sweet-and-savory/