I can’t even begin to describe how much I love these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. They’re like the perfect culinary mashup—sweet and savory, hearty yet fresh, and bursting with flavor in every bite. The juicy bell peppers hold a vibrant mix of tender chicken, caramelized pineapple, fluffy jasmine rice, and glossy homemade teriyaki sauce. The texture? Think tender-crisp peppers that give way to a warm, saucy filling that’s both comforting and exciting.
This recipe was born out of a craving for something bold but easy, and honestly, it delivered on every level. Whether you’re cooking for your family, meal prepping for the week, or impressing guests, these stuffed peppers are a total knockout.
Let’s dive in—because this is one meal you’re going to want on repeat.
Why You’ll Love This Recipe
We all have those nights where dinner needs to be easy, but we’re not willing to sacrifice flavor. That’s where these Teriyaki Pineapple Chicken & Rice Stuffed Peppers shine. You get the full comfort-food experience with none of the hassle.
The first time I made these, it was with leftover grilled chicken and a half-can of pineapple. I threw them together with rice, a quick teriyaki sauce, and stuffed it all inside bell peppers I needed to use up. I didn’t expect much—but one bite and I knew I had something special.
They’re completely customizable, too. Use rotisserie chicken, brown rice, quinoa, or even tofu. Want it spicier? Add sriracha or chopped jalapeños. It’s one of those recipes that adapts to your mood and pantry.
Now let’s take a look at the ingredients that make this dish so irresistible.
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color)
These act as edible bowls. Red and yellow tend to be sweeter, while green adds an earthy note.
Substitution: Poblano peppers for a smokier twist. - 2 cups cooked jasmine rice
The soft, fragrant base that soaks up all the teriyaki flavor.
Substitution: Brown rice or cauliflower rice for a low-carb version. - 2 cups cooked, shredded chicken
Adds protein and soaks up the sauce beautifully. I prefer grilled or rotisserie.
Substitution: Ground turkey, tofu, or tempeh for dietary needs. - 1 cup diced pineapple (fresh or canned, drained)
Adds that signature sweet bite and balances the umami-rich sauce.
Substitution: Mango or even mandarin oranges in a pinch. - 1/2 cup finely chopped scallions
For a bit of oniony crunch and color.
Optional: Chives or red onion for a bolder bite. - 1 tablespoon sesame seeds (optional)
For garnish and subtle nuttiness.
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
The salty backbone of the sauce.
Substitution: Tamari for gluten-free or coconut aminos for soy-free. - 2 tablespoons honey
Balances the salt with natural sweetness.
Substitution: Maple syrup or brown sugar. - 1 tablespoon rice vinegar
Adds a slight tang that keeps things bright. - 1 teaspoon toasted sesame oil
Deepens the flavor with a toasty finish. - 1 tablespoon cornstarch + 2 tablespoons water
To thicken the sauce to that glossy, clingy texture. - 1 garlic clove, minced & 1 teaspoon grated ginger
Adds warmth and depth to the sauce.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Follow these steps and you’ll have a dinner that looks fancy but comes together with ease.
1. Prep the Peppers
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush with oil and place in a baking dish.
Tip: Pre-bake the empty peppers for 10 minutes to soften slightly before stuffing.
2. Make the Sauce
In a small saucepan over medium heat, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer.
Whisk cornstarch with water in a small bowl, then add to the sauce. Stir until thickened (about 2–3 minutes).
Visual cue: The sauce should coat the back of a spoon.
3. Mix the Filling
In a large bowl, combine cooked chicken, pineapple, rice, scallions, and about two-thirds of the teriyaki sauce. Stir until fully combined and evenly coated.
4. Stuff and Bake
Spoon the filling into each pepper until full and slightly mounded. Drizzle with remaining sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to let the tops get golden.
Done when: Peppers are tender and slightly wrinkled, and filling is hot and slightly crispy on top.
5. Garnish and Serve
Sprinkle with sesame seeds and extra scallions. Serve hot with extra sauce on the side.
Variations You’ll Want to Try
These twists on the classic stuffed pepper will keep your meals exciting and seasonal.
- Spicy Thai Style
Swap teriyaki for peanut sauce, use chopped peanuts, and add shredded carrots. - Hawaiian BBQ
Add BBQ sauce instead of teriyaki, more pineapple, and pepper jack cheese on top. - Vegetarian Delight
Use tofu or chickpeas, brown rice, and a soy-ginger glaze. - Fall-Inspired
Mix in butternut squash cubes, sage, and apple chunks for a cozy variation. - Breakfast Stuffed Peppers
Sub rice with scrambled eggs, add bacon or sausage, and drizzle with sriracha. - Mexican Fusion
Replace teriyaki with chipotle sauce, use corn, black beans, and queso fresco.
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Equipment
- Large baking dish
Ingredients
For the Stuffed Peppers
- 4 large bell peppers any color
- 2 cups cooked jasmine rice
- 2 cups cooked shredded chicken
- 1 cup diced pineapple fresh or canned, drained
- 1/2 cup finely chopped scallions
- 1 tbsp sesame seeds optional
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch + 2 tbsp water slurry
- 1 garlic clove minced
- 1 tsp grated ginger
Instructions
Prep the Peppers
- Preheat oven to 375°F (190°C).
- Cut tops off peppers, remove seeds/membranes. Brush lightly with oil and place in a baking dish.
- Optional: Pre-bake peppers for 10 minutes for a softer texture.
Make the Teriyaki Sauce
- In a saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Simmer gently, add cornstarch slurry, and cook 2–3 minutes until thickened.
Mix the Filling
- In a bowl, mix chicken, pineapple, rice, scallions, and two-thirds of the sauce. Stir well.
Stuff and Bake
- Fill peppers with the mixture, mound slightly, and drizzle with remaining sauce.
- Cover with foil and bake 30 minutes. Uncover and bake another 10 minutes.
Garnish and Serve
- Sprinkle with sesame seeds and extra scallions. Serve hot with extra sauce on the side.
Notes
- Vegetarian: Use tofu or chickpeas instead of chicken.
- Spicy: Add sriracha or jalapeños.
- Low-carb: Swap rice for cauliflower rice.
-
Fusion Flavors:
- Hawaiian BBQ: Add BBQ sauce and pepper jack cheese.
- Mexican: Use chipotle sauce, black beans, corn, and queso fresco.
- Fall-Inspired: Add diced apple and squash.
- Breakfast-Style: Use scrambled eggs and sausage.
Nutrition
FAQ: Your Questions, Answered
How long can I store leftovers?
Leftovers keep well in the fridge for up to 4 days in an airtight container. Reheat in the oven or microwave.
Can I freeze stuffed peppers?
Yes! Wrap them individually and freeze for up to 2 months. Thaw in the fridge overnight, then reheat at 350°F until hot throughout.
Can I make this ahead of time?
You bet. Assemble the peppers a day ahead and store them in the fridge, covered. Bake when ready, adding 5–10 extra minutes to the time.
Are these gluten-free?
They can be! Just use tamari or coconut aminos instead of soy sauce, and double-check other ingredients.
What if my sauce is too thick or thin?
Too thick? Whisk in a splash of water or pineapple juice.
Too thin? Simmer it a bit longer or add more cornstarch slurry.
Can I make it low-carb?
Absolutely. Use cauliflower rice and sub out the honey for a sugar-free sweetener. Skip the pineapple if needed.
Closing Thoughts from My Kitchen
The first time I served these Teriyaki Pineapple Chicken & Rice Stuffed Peppers at a backyard gathering, I wasn’t sure how they’d go over. Sweet pineapple and savory teriyaki in a bell pepper shell? My skeptical uncle took one bite, raised his eyebrows, and went back for a second before anyone else could move. That’s when I knew this recipe had staying power.
What I love most is how it merges flavors from different cultures in a way that feels totally natural. It’s a little nostalgic, a little adventurous, and completely satisfying. Whether you’re making it for dinner tonight or prepping for the week, I hope it brings the same joy to your table as it does to mine.
Give it your own twist, play with the flavors, and most of all—have fun with it. That’s what cooking’s all about.