Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Teriyaki Pineapple Chicken and Rice Stuffed Peppers deliver sweet-savory filling of tender chicken chunks, jasmine rice, and juicy pineapple tidbits coated in glossy teriyaki glaze baked inside colorful bell peppers. This fun dinner serves 4 in 40 minutes perfect meal prep or family favorite.

Why This Recipe Works

Teriyaki sauce caramelizes during baking creating sticky sweet glaze clinging to rice. Pineapple juice tenderizes chicken naturally. Bell peppers steam soft while holding shape colorful edible bowls. Mozzarella melts gooey sealing moisture. Cornstarch slurry thickens sauce preventing soggy filling.

Ingredients & Prep

4 large bell peppers halved deseeded, 1 lb chicken breast cubed bite-size, 2 tbsp vegetable oil, 1 cup cooked jasmine rice, 1 cup pineapple chunks drained, ½ cup teriyaki sauce, ¼ cup pineapple juice, 1 tbsp cornstarch + 2 tbsp water slurry, 2 garlic cloves minced, 1 tsp grated ginger, 1 cup shredded mozzarella, ¼ cup green onions sliced, sesame seeds.

Step-by-Step Instructions

Preheat oven 375°F. Arrange peppers cut-side up baking dish splash water bottom. Heat oil skillet medium-high brown chicken 5 minutes golden. Add garlic ginger 1 minute fragrant. Stir teriyaki sauce pineapple juice simmer 2 minutes. Whisk cornstarch slurry thicken 1 minute glossy. Off heat fold rice pineapple half green onions. Stuff peppers generously top mozzarella. Cover foil bake 25 minutes tender. Uncover broil 3 minutes bubbly. Garnish remaining green onions sesame.

Flavor Variations

Storage Tips

Refrigerate covered 4 days. Reheat 350°F covered 15 minutes. Freeze stuffed 2 months bake from frozen add 10 minutes.

FAQs

Peppers hard? Cover foil steam longer splash water dish. Filling dry? Extra pineapple juice sauce. Cheese brown too fast? Check broil first minute.

Conclusion

Teriyaki Pineapple Chicken Stuffed Peppers fuse takeout flavor with veggie vessel genius sweet sticky colorful perfection.

Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Print Recipe

Teriyaki Pineapple Chicken and Rice Stuffed Peppers burst with sweet-savory perfection. Juicy bell peppers overflow with tender chicken, fluffy rice, tropical pineapple chunks, and glossy teriyaki glaze. Golden cheese crust seals every colorful bite. Ultimate Pinterest dinner board showstopper and meal prep superstar.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 8 stuffed peppers 1x
• Category: Main Dish
• Method: Oven
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

• Peppers & Filling:
• 4 large bell peppers (red/yellow, halved, seeds removed)
• 1 lb ground chicken (or diced chicken breast)
• 2 cups cooked jasmine rice
• 1½ cups pineapple chunks (fresh or canned, drained)
• ½ cup chopped green onions
• 1 cup shredded mozzarella or provolone
• Teriyaki Sauce:
• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 3 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 garlic cloves (minced)
• 1 tbsp grated fresh ginger
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• Garnish:
• Sesame seeds
• Extra green onions

Instructions

• 1. Preheat oven 375°F. Arrange pepper halves cut-side up in greased 9×13 baking dish.
• 2. Cook chicken: Medium skillet, brown ground chicken 6-8 mins until cooked through. Drain fat.
• 3. Make sauce: Whisk soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger in bowl. Add cornstarch slurry.
• 4. Simmer sauce in skillet with chicken 3-4 mins until thickened glossy.
• 5. Remove heat. Fold in cooked rice, pineapple chunks, half green onions until combined.
• 6. Stuff peppers generously. Top each with 2 tbsp cheese.
• 7. Add ¼ cup water to dish bottom. Cover foil, bake 25 mins.
• 8. Uncover, bake 5-7 more mins until peppers tender, cheese golden.
• 9. Garnish sesame seeds + green onions. Serve hot.

Notes

• Multi-color peppers = Pinterest rainbow perfection.
• Fresh pineapple > canned for max juice burst.
• Ground chicken cooks fastest; chicken breast works too.
• Jasmine rice stays fluffy; brown rice adds chew.
• Cheese crust = non-negotiable magic moment.
• Make ahead: Assemble morning, bake evening.
• Freezes beautifully 3 months. Thaw overnight before baking.
• Low carb: Cauliflower rice substitution.
• Spice it: Sriracha swirl + red pepper flakes.
• Serves 4-8 (2 halves per serving). Family dinner MVP.

Nutrition

• Serving Size: 2 halves
• Calories: 385
• Sugar: 18g
• Sodium: 980mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: teriyaki pineapple chicken stuffed peppers, hawaiian stuffed peppers, sweet savory stuffed peppers, meal prep peppers, pineapple teriyaki chicken