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Nothing says happy dinnertime like these teriyaki pineapple chicken and rice filled peppers. You'll get bursts of sweet pineapple and juicy chicken all tucked into soft roasted peppers. Every time I make them everyone at my table lights up. They're my answer when I want a laid-back meal that's still special and fun.
When I made these for the first time I needed to use up chicken and too many bell peppers. Now we make them any time a ripe pineapple lands on our counter. My husband always requests them.
Vibrant Ingredients
- Sesame seeds: Sprinkle these on at the end for a classic crunch
- Green onions: Chop and scatter on top at serving for a hit of freshness
- Shredded carrots: These add pretty color and a dash of sweetness
- Fresh ginger: Grate or mince it up for that warm pop in the filling
- Garlic cloves: Chop fine so you get a punch of flavor in every bite
- Small onion: Dice it for a mellow, sweet-ish flavor as it cooks down
- Olive oil: Makes veggies soft and helps brown chicken; cold pressed is nice if you've got it
- Teriyaki sauce: Any favorite brand works or try making your own if you want more control over sweet and salty stuff
- Pineapple chunks: Fresh is juiciest, but canned can work fine in a pinch
- Cooked rice: Brown or jasmine both work—gives the mix some heft and soaks up those juices
- Boneless chicken breasts: Chop into little pieces so it bakes evenly; if you can, try organic for juicier bites
- Large bell peppers: Use fresh, bright colors to hold your filling and keep their shape best if they’re super fresh
Easy Directions
- Finish With Garnishes
- When they’re out of the oven dust the tops with green onions and sesame seeds for color and bite. Serve nice and warm.
- Bake Off the Peppers
- Pop a lid or foil over the pan and slide it in for 25 minutes. This keeps them moist. Pull off the cover and let them finish for another 10–15 minutes until bubbly and tender with a fork.
- Fill Up Your Peppers
- Stuff each pepper as full as you can without overdoing it. Press down a little with your spoon so you get every nook filled up.
- Mix the Filling Together
- Tip all the chicken back into your skillet. Pile in rice, pineapple bits, and your teriyaki sauce. Stir it up and let it all heat a bit so the flavors get comfy and the pineapple gives off juice.
- Sauté Your Veggies
- Toss onion, garlic, and ginger into the hot pan. Let it go until the smell jumps out, about 2–3 minutes. Add in carrots and cook until barely soft, another 2 minutes.
- Brown the Chicken
- Get some olive oil warming over medium. Drop in the chopped chicken—cook until not pink and there's some golden brown on the edges. It stays juicy once baked.
- Start With the Oven
- Crank your oven to 375 F (190 C). Stand those emptied peppers in a baking dish, drizzle with some olive oil, and sprinkle on salt and pepper. This gives you peppers that are soft but not mushy, ready for the stuffing.
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As a kid, I’d sneak pineapple bites while I put the mix together. Now, I always leave a few chunks to munch on while the peppers bake. We even put these on our holiday buffet—folks love how fun and colorful they look!
Keeping It Fresh
These stuffed peppers keep great in the fridge for up to four days. Store in an airtight container and reheat in the oven at a low temperature or zap in the microwave. Want to freeze them? Let them cool first, wrap up tight, and stash in a freezer bag. I like thawing them before reheating for the best texture, but you can reheat from frozen too.
Changing It Up
No raw chicken? Chopped rotisserie works great. You can also try diced shrimp or tofu for something different. Both brown and white sesame seeds are yummy on top. Use any cooked rice you have or swap in cooked farro for a nutty thing. If you’re skipping rice, try cooked quinoa or cauliflower rice instead.
How to Serve
They stand alone just fine or you can scoop a fresh green salad on the side. If I want something more, I add miso soup or steamed edamame. Sometimes we sprinkle extra green onion on top and serve extra teriyaki sauce for dipping too.
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Backstory
Stuffed peppers pop up in all sorts of cooking around the world. This one gets its flavor from Japanese American favorites—teriyaki sauce and pineapple bring that sweet-and-savory burst. It’s just like a crazy weeknight when everyone wants something different, but somehow it all comes together.
Recipe FAQs
- → Can I use leftover rice for this meal?
Of course! Leftover rice is perfect and keeps the filling together better. Any kind works, from white to brown rice.
- → How do I make this vegetarian?
Replace the chicken with firm tofu chunks or any plant-based option—then cook it the same way!
- → Can I stuff the peppers in advance?
Yes! Put the peppers together ahead of time, then keep them in the fridge. Bake them fresh when you're ready to eat.
- → Which type of peppers work best?
Go for any bell pepper! Red, yellow, and orange are sweeter, while green ones add a slightly earthy kick.
- → Should I use fresh or canned pineapple?
Either one works great! Fresh pineapple adds extra juice and zest, while canned is super convenient and just as tasty.
- → How do I keep the peppers from falling over?
Stand them up in a snug baking dish for balance, or trim the bottoms slightly to create a flat base.