Teriyaki Pineapple Chicken Stuffed Peppers

I made these Teriyaki Pineapple Chicken Stuffed Peppers for a dinner when I wanted something both colorful and full of sweet-savory flavor so I filled bright red and yellow peppers with tender chicken, juicy pineapple chunks, and fluffy rice, all coated in a glossy teriyaki sauce that made every bite irresistible. The aroma while baking was a perfect mix of tropical sweetness and rich umami, and when they came out of the oven, they looked like little edible treasures.

What I love most about this dish is how the sweetness of the pineapple balances with the salty richness of the teriyaki sauce so every forkful feels vibrant and satisfying. The peppers not only hold everything together but also soften beautifully in the oven, soaking up the sauce for extra flavor. It’s a recipe that feels festive enough for a special occasion but is simple enough for a weeknight dinner.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bell peppers – Colorful shells that get tender as they bake.
• Cooked chicken – Juicy protein that pairs perfectly with the sauce.
• Pineapple chunks – Sweet bursts of flavor in every bite.
• Cooked rice – Fluffy base that absorbs the teriyaki sauce.
• Teriyaki sauce – Savory-sweet glaze that ties it all together.
• Red bell pepper pieces – Extra color and crunch inside the filling.
• Fresh parsley – For a fresh, vibrant garnish.
• Tools You’ll Need
• Baking dish – To hold the stuffed peppers while they bake.
• Skillet – For warming and mixing the filling.
• Cutting board – To prep all ingredients neatly.
• Sharp knife – For clean cuts of vegetables and chicken.
• Spoon – For filling the peppers without spilling.
• Oven – To bake the peppers until tender.

Instructions

Step 1

I preheat the oven to 375°F and lightly grease a baking dish.

Step 2

I cut the tops off the bell peppers, remove the seeds and membranes, and place them in the baking dish.

Step 3

In a skillet, I combine cooked chicken, pineapple chunks, diced red pepper, and rice, then pour in the teriyaki sauce, stirring until everything is evenly coated.

Step 4

I spoon the mixture into the bell peppers, filling them to the top.

Step 5

I bake the peppers for 25–30 minutes, until they are tender and heated through.

Step 6

I garnish with fresh parsley before serving.

Tips

For extra flavor, grill the peppers slightly before stuffing.

You can use leftover rotisserie chicken for convenience.

Add a sprinkle of sesame seeds on top for extra texture.

Ways to Serve

Serve with a side salad for a light, fresh contrast.

Pair with garlic bread for a heartier meal.

Enjoy with steamed broccoli for added vegetables.

Frequently Asked Questions

Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?

Yes, assemble them in advance and bake just before serving.

Can I use fresh pineapple instead of canned?

Absolutely, just make sure it’s ripe and sweet for the best flavor.

What type of rice works best?

Jasmine or basmati rice works beautifully with the teriyaki flavors.

See You in the Kitchen

I hope you try these Teriyaki Pineapple Chicken Stuffed Peppers because they’re colorful, flavorful, and a delicious way to bring a tropical twist to dinner. I’d love to hear how yours turn out!

Happy Cooking!

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