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Close-up of colorful bell peppers stuffed with teriyaki chicken and pineapple.
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Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
Enjoy these colorful stuffed peppers filled with tender chicken, sweet pineapple, and savory teriyaki flavors for a delightful meal.

Ingredients

Protein

  • 2 large boneless, skinless chicken breasts (shredded)
  • 1 cup cooked rice (white or brown)
  • 0.5 cup diced pineapple (fresh or canned, drained)
  • 0.25 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon ground ginger
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper

Bell Peppers

  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 tablespoon olive oil (for drizzling)
  • 0.25 cup shredded mozzarella or cheddar cheese (optional)

Instructions 

  • Preheat oven to 375°F (190°C). Prepare peppers by cutting tops and removing seeds; blanch if desired. Place in baking dish.
  • Heat olive oil, sauté garlic 1–2 minutes, then add chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes. Mix in rice.
  • Stuff peppers with chicken mixture, drizzle with olive oil, and top with cheese if using.
  • Cover with foil and bake 25–30 minutes. Uncover last 5 minutes for crispiness. Let cool slightly before serving.

Notes

For extra flavor, garnish with chopped green onions or additional pineapple.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Stuffed Peppers, Teriyaki