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Teriyaki Pineapple Chicken Stuffed Peppers Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/teriyaki-pineapple-chicken-stuffed-peppers-recipe/