Teriyaki Pineapple Chicken & Rice Stuffed Peppers

What are these anyway?

So I came up with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers when I was craving something Hawaiian-inspired but didn’t want pizza (again). These are basically bell peppers stuffed with the most amazing sweet-savory combo of teriyaki chicken, juicy pineapple chunks, and rice, all topped with melty cheese. They’re like a tropical vacation in food form – perfect for when you’re tired of the same old stuffed peppers but still want something relatively healthy and definitely delicious.

Why You’ll Love This Recipe

Listen, these aren’t your grandma’s stuffed peppers. Here’s why you need to make them ASAP:

• They’re the perfect balance of sweet, savory, and tangy flavors – serious umami action happening here.
• Super filling but won’t leave you feeling like you need a nap afterward.
• Great for meal prep – they actually taste better the next day!
• The presentation is impressive enough for company but easy enough for a Tuesday night.
• Kids actually eat these without complaint (my nephew who “hates vegetables” devoured two).
• Customizable based on what you have in the fridge (more on that later).
• They’re colorful, which means lots of nutrients and antioxidants (that’s how nutrition works, right?).

The Good Stuff You’ll Need

For the Peppers:

• 6 large bell peppers (mix of colors is prettier, but use what you’ve got)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 1½ pounds boneless, skinless chicken thighs (way more flavor than breasts, trust me)
• 1 small onion, diced
• 3 cloves garlic, minced (or more, I won’t judge)
• 1 cup fresh pineapple, diced (canned works too, just drain it well)
• 1 cup cooked rice (leftover is actually better here)
• 1 red bell pepper, diced (for extra crunch inside)
• ½ cup shredded carrots
• 2 green onions, sliced
• 1 tablespoon grated fresh ginger (the stuff in the tube works in a pinch)
• ¼ cup chopped cilantro (skip if you’re one of those “soap taste” people)

For the Sauce:

• ½ cup teriyaki sauce (store-bought is fine, but homemade is next level)
• 2 tablespoons pineapple juice (just use what’s in the can if using canned pineapple)
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, if you like a little heat)

For Topping:

• 1 cup shredded cheese (I like a mix of mozzarella and cheddar)
• Extra sliced green onions
• Sesame seeds (totally optional but makes it look fancy)

PIN IT

Let’s Do This

Prep the Peppers (15 minutes):

1. Preheat your oven to 375°F. I know it’s annoying to wait for preheating, but it matters.
2. Cut the tops off the bell peppers and remove all the seeds and membranes. If they wobble too much, slice a tiny bit off the bottom to make them stand up straight, but be careful not to cut through to the inside.
3. Brush the outsides of the peppers with olive oil and sprinkle with salt and pepper. Place them in a baking dish that’s just big enough to hold them upright.
4. Pop the empty peppers in the oven for about 15 minutes while you make the filling. This pre-cooking step means your peppers won’t be crunchy when everything else is done.

Make the Filling (20 minutes):

1. While the peppers are pre-cooking, cut the chicken thighs into small (like, half-inch) pieces.
2. Heat a large skillet over medium-high heat. Add a tablespoon of oil, then add the chicken pieces. Season with salt and pepper and cook until they’re just about done, about 5-6 minutes.
3. Toss in the onions and cook until they start to get soft, about 3 minutes.
4. Add the garlic and ginger. Cook for about 1 minute until it smells amazing.
5. Now add the diced bell pepper and carrots. Cook for another 2-3 minutes until they start to soften but still have some bite.
6. In a small bowl, whisk together all the sauce ingredients. Pour about ¾ of the sauce into the skillet (save the rest for later). Stir everything around and let it simmer for 2-3 minutes.
7. Turn off the heat and stir in the pineapple chunks, cooked rice, green onions, and cilantro. The residual heat will warm up the pineapple without making it mushy.

Stuff and Bake (25 minutes):

1. Take your par-baked peppers out of the oven. They should be starting to soften but not collapsed.
2. Spoon the filling into each pepper, packing it in but not smashing it down too hard. You want some nooks and crannies for the cheese to melt into.
3. Drizzle each pepper with some of the reserved sauce.
4. Top each pepper with a generous amount of shredded cheese.
5. Bake for about 20-25 minutes, until the peppers are tender and the cheese is melty and starting to brown in spots.
6. If you want an extra brown top, switch to broil for the last minute or two, but WATCH THEM CAREFULLY. The difference between “beautifully browned” and “completely charred” is about 30 seconds.

Finishing Touches:

1. Let the peppers rest for about 5 minutes after coming out of the oven. (This is a good time to pour yourself a glass of something nice.)
2. Sprinkle with sliced green onions and sesame seeds.
3. Serve with any remaining sauce on the side.

Serving Suggestions

• These are pretty much a complete meal on their own, but a simple green salad with ginger dressing makes a nice side.
• For a lower-carb option, serve with cauliflower rice instead of regular rice (just don’t tell anyone until after they’ve said they loved it).
• If you need to stretch the meal further, some steamed edamame on the side works great.
• Beverage pairing: an ice-cold Kona brewing beer or a slightly sweet Riesling goes amazing with these.
• Make a quick dipping sauce with equal parts mayo and teriyaki with a squeeze of sriracha for extra flavor.

Switch It Up

Got the basics down but want to change things up? Try these:

• Vegetarian Version: Skip the chicken and add firm tofu or double up on the pineapple and add some edamame for protein.
• Spicy Hawaiian: Add jalapeños to the filling and use pepper jack cheese on top.
• Bulgogi Style: Swap the teriyaki for Korean BBQ sauce and use ground beef instead of chicken.
• Teriyaki Shrimp: Replace chicken with shrimp (just add them later in the cooking process so they don’t overcook).
• Budget Stretcher: Use half the chicken and add a can of black beans for protein.
• Quinoa Upgrade: Use quinoa instead of rice for extra protein and that smug feeling of being extra healthy.

Leftovers & Meal Prep

• These stuffed peppers actually taste BETTER the next day after all the flavors have had time to get friendly.
• Store them in an airtight container in the fridge for up to 4 days.
• To reheat, microwave for 2-3 minutes or put them in a 350°F oven for about 15 minutes. The microwave is faster, but the oven keeps the peppers from getting soggy.
• If you’re meal prepping, you can assemble these completely, cover with foil, and refrigerate for up to 2 days before baking. Just add about 10 minutes to the baking time.
• You can also freeze these before or after baking! Wrap individually in foil, then freeze. Thaw in the fridge overnight before reheating.

Questions People Actually Ask

Q: Can I use chicken breasts instead of thighs?
A: Sure, if you must. But they’ll be a bit drier. If you do use breasts, maybe add a tablespoon of oil to the filling for moisture.

Q: I hate cilantro. What can I use instead?
A: Just leave it out, or swap in some fresh basil or even a bit of chopped spinach for color.

Q: Can I make these less sweet?
A: Absolutely. Skip the brown sugar in the sauce and maybe use less pineapple. You could add some diced zucchini to replace the volume.

Q: My kids won’t eat bell peppers. Any suggestions?
A: This filling is actually amazing over rice as a bowl, in a wrap, or even stuffed into hollowed-out pineapple halves if you want to get fancy.

Q: I don’t have teriyaki sauce. What can I use?
A: You can make a quick version with 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin (or just use honey), and a little cornstarch to thicken it.

Q: How spicy are these?
A: With the recipe as written, they have just a tiny kick from the sriracha. You can leave it out completely or double it if you like things hotter!

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