Teriyaki Pineapple Chicken Stuffed Peppers – Sweet & Savory Delight

🎉 Introduction
If you’re looking for a dinner that’s colorful, flavorful, and family-friendly, these Teriyaki Pineapple Chicken Stuffed Peppers check all the boxes. Sweet pineapple, savory chicken, and tangy teriyaki sauce come together inside tender roasted bell peppers for a meal that’s as beautiful as it is delicious.

This dish is naturally gluten-free, packed with protein, and easy to customize. The sweetness of pineapple pairs perfectly with the umami-rich teriyaki chicken, while the melted cheese on top makes it irresistible. It’s a weeknight winner that also works wonderfully for meal prep.

🧰 Equipment Needed

• Large skillet
• Mixing bowls
• Cutting board and sharp knife
• Spoon for filling peppers
• Baking dish (9×13-inch)
• Aluminum foil

🛒 Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked chicken, shredded or diced
• 1 cup pineapple tidbits (fresh or canned, drained)
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 cup shredded mozzarella or cheddar cheese
• 2 green onions, sliced (for garnish)
• Salt and black pepper, to taste

👩‍🍳 Directions

Step 1: Prepare the peppers

• Preheat oven to 375°F (190°C).
• Slice tops off bell peppers and remove seeds and membranes.
• Place peppers in a baking dish, cut side up.

Step 2: Sauté aromatics

• In a skillet, heat olive oil over medium heat.
• Add diced onion and cook for 3–4 minutes until softened.
• Stir in garlic and cook for 1 minute more.

Step 3: Make the filling

• In a large bowl, combine cooked chicken, sautéed onion/garlic, pineapple tidbits, cooked rice, and teriyaki sauce.
• Mix until everything is well coated.

Step 4: Stuff the peppers

• Spoon the chicken and pineapple mixture into each pepper, packing it down gently.
• Top each pepper with shredded cheese.

Step 5: Bake

• Cover baking dish with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes, until cheese is golden and bubbly.

Step 6: Serve

• Garnish with sliced green onions.
• Serve hot with a side salad or steamed veggies.

🍽️ Servings & Timing

• Servings: 4 stuffed peppers
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap each stuffed pepper tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F (175°C) until hot, or microwave individual peppers.

🥄 Variations

• Low-carb option – Replace rice with cauliflower rice.
• Spicy twist – Add chili flakes or sriracha to the teriyaki sauce.
• Cheese swap – Use pepper jack for a kick or gouda for smokiness.
• Vegetarian version – Replace chicken with chickpeas or tofu.
• Hawaiian-style – Add a sprinkle of ham (or chicken sausage) with pineapple for extra flavor.

❓ 10 FAQs

1. Do I need to pre-cook the peppers?
   No, they soften while baking.
2. Can I use ground chicken instead of shredded?
   Yes, cook ground chicken first, then mix with pineapple and sauce.
3. What kind of teriyaki sauce works best?
   A thicker, slightly sweet teriyaki sauce coats the filling best.
4. Can I make these ahead of time?
   Yes, stuff peppers and refrigerate up to 24 hours before baking.
5. Do I need to cover the peppers while baking?
   Covering helps steam and soften the peppers before finishing uncovered.
6. Can I skip the rice?
   Yes, just increase the amount of chicken or add extra veggies.
7. Can I use quinoa instead of rice?
   Absolutely—it adds more protein and a nutty flavor.
8. How do I keep the peppers from tipping over?
   Trim a tiny bit off the bottom so they stand upright in the baking dish.
9. Can I freeze leftovers?
   Yes, they freeze well—just thaw before reheating.
10. What sides go best with this dish?
    A green salad, roasted vegetables, or garlic bread.

🏁 Conclusion
These Teriyaki Pineapple Chicken Stuffed Peppers bring together sweet, savory, and cheesy goodness in one colorful dish. Perfect for weeknight dinners or meal prep, they’re as delicious as they are satisfying. With minimal prep and plenty of flavor, this recipe is sure to become a regular in your dinner rotation.

Adam

Teriyaki Pineapple Chicken Stuffed Peppers – Sweet & Savory Delight

If you’re looking for a dinner that’s colorful, flavorful, and family-friendly, these Teriyaki Pineapple Chicken Stuffed Peppers check all the boxes. Sweet pineapple, savory chicken, and tangy teriyaki sauce come together inside tender roasted bell peppers for a meal that’s as beautiful as it is delicious. This dish is naturally gluten-free, packed with protein, and easy to customize. The sweetness of pineapple pairs perfectly with the umami-rich teriyaki chicken, while the melted cheese on top makes it irresistible. It’s a weeknight winner that also works wonderfully for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 stuffed peppers

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers any color, tops cut off and seeds removed
• 2 cups cooked chicken shredded or diced
• 1 cup pineapple tidbits fresh or canned, drained
• 1 cup cooked rice white or brown
• 1 small onion diced
• 2 garlic cloves minced
• 1 cup teriyaki sauce store-bought or homemade
• 1 tbsp olive oil
• 1 cup shredded mozzarella or cheddar cheese
• 2 green onions sliced (for garnish)
• Salt and black pepper to taste

Equipment

• Large skillet
• Mixing bowls
• Cutting board and sharp knife
• Spoon for filling peppers
• Baking dish (9×13-inch)
• Aluminum foil

Method

 

Step 1: Prepare the peppers

1. Preheat oven to 375°F (190°C).
2. Slice tops off bell peppers and remove seeds and membranes.
3. Place peppers in a baking dish, cut side up.

Step 2: Sauté aromatics

1. In a skillet, heat olive oil over medium heat.
2. Add diced onion and cook for 3–4 minutes until softened.
3. Stir in garlic and cook for 1 minute more.

Step 3: Make the filling

1. In a large bowl, combine cooked chicken, sautéed onion/garlic, pineapple tidbits, cooked rice, and teriyaki sauce.
2. Mix until everything is well coated.

Step 4: Stuff the peppers

1. Spoon the chicken and pineapple mixture into each pepper, packing it down gently.
2. Top each pepper with shredded cheese.

Step 5: Bake

1. Cover baking dish with foil and bake for 25 minutes.
2. Remove foil and bake for an additional 10 minutes, until cheese is golden and bubbly.

Step 6: Serve

1. Garnish with sliced green onions.
2. Serve hot with a side salad or steamed veggies.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap each stuffed pepper tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350°F (175°C) until hot, or microwave individual peppers.

🥄 Variations

Low-carb option – Replace rice with cauliflower rice.

Spicy twist – Add chili flakes or sriracha to the teriyaki sauce.

Cheese swap – Use pepper jack for a kick or gouda for smokiness.

Vegetarian version – Replace chicken with chickpeas or tofu.

Hawaiian-style – Add a sprinkle of ham (or chicken sausage) with pineapple for extra flavor.

❓ 10 FAQs

Do I need to pre-cook the peppers?
No, they soften while baking.

Can I use ground chicken instead of shredded?
Yes, cook ground chicken first, then mix with pineapple and sauce.

What kind of teriyaki sauce works best?
A thicker, slightly sweet teriyaki sauce coats the filling best.

Can I make these ahead of time?
Yes, stuff peppers and refrigerate up to 24 hours before baking.

Do I need to cover the peppers while baking?
Covering helps steam and soften the peppers before finishing uncovered.

Can I skip the rice?
Yes, just increase the amount of chicken or add extra veggies.

Can I use quinoa instead of rice?
Absolutely—it adds more protein and a nutty flavor.

How do I keep the peppers from tipping over?
Trim a tiny bit off the bottom so they stand upright in the baking dish.

Can I freeze leftovers?
Yes, they freeze well—just thaw before reheating.

What sides go best with this dish?
A green salad, roasted vegetables, or garlic bread.

🏁 Conclusion
These Teriyaki Pineapple Chicken Stuffed Peppers bring together sweet, savory, and cheesy goodness in one colorful dish. Perfect for weeknight dinners or meal prep, they’re as delicious as they are satisfying. With minimal prep and plenty of flavor, this recipe is sure to become a regular in your dinner rotation.