Dinner

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

ByNoah Steele October 23, 2025October 23, 2025

Introduction

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring together savory chicken, sweet pineapple, and fragrant jasmine rice in a colorful bell pepper cup. They’re an easy, flavorful meal that’s perfect for weeknights or casual dinner gatherings.

The image shows five yellow bell peppers hollowed out and filled with a layer of light brown cooked rice, topped with grilled chicken pieces glazed with a shiny reddish sauce, and garnished with small chunks of bright yellow pineapple and chopped green onions. The bell peppers are arranged close together on a dark round plate with some scattered green onions around them. The plate is placed on a surface with a white marbled texture, and the scene has natural soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bell peppers (any color, tops removed and seeds cleaned)
1 lb chicken breast or thighs (diced)

1 cup jasmine rice (cooked)
1 cup pineapple chunks (fresh or canned, drained)

0.5 cup shredded carrots
2 tbsp green onions (chopped)

1 cup teriyaki sauce (store-bought or homemade)
1 tsp garlic powder
1 tbsp olive oil

Salt and pepper (to taste)
Sesame seeds (for garnish)
Chopped cilantro or green onion (for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly oil the peppers and bake them empty for 10 minutes to soften.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken seasoned with garlic powder, salt, and pepper. Cook until no longer pink, about 6–8 minutes.
Step 3: In a mixing bowl, combine the cooked chicken, jasmine rice, pineapple chunks, shredded carrots, chopped green onions, and teriyaki sauce. Mix everything well.

Step 4: Fill each pre-baked bell pepper with the chicken and rice mixture. Arrange the stuffed peppers in a baking dish, cover with foil, and bake for 20 minutes.
Step 5: Remove the foil, top the peppers with extra teriyaki sauce (or cheese if you like), and bake uncovered for an additional 10 minutes. Garnish with sesame seeds and chopped cilantro or green onions before serving warm.

Tips & Variations

Use leftover cooked rice to save time and add extra flavor by toasting it lightly before mixing.

For a vegetarian version, substitute chicken with firm tofu or tempeh.
Add a dash of crushed red pepper flakes to the filling for a spicy kick.
Try different colored bell peppers for a visually striking dish.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the filling.

How to Serve

The image shows five yellow bell pepper halves placed on a dark plate. Each pepper half is filled with a layer of light brown cooked rice at the bottom, topped with small pieces of grilled chicken glazed with a shiny, slightly charred sauce. On top of the chicken are bright yellow grilled pineapple chunks and some scattered green chopped scallions. White sesame seeds are sprinkled over the whole dish. The plate is on a white marbled surface with some blurred greenery in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, brown rice works well. Just make sure it’s fully cooked before mixing with the other ingredients, as it requires longer cooking time than jasmine rice.

Is it necessary to pre-bake the bell peppers?

Pre-baking softens the peppers and ensures they cook evenly with the filling. It also prevents them from being too crunchy or undercooked when the dish is done.