Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal (Easy Oven-Baked Recipe)
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory baked dish filled with juicy chicken, pineapple, rice, and teriyaki sauce stuffed into tender bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed peppers
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
- For the Chicken and Rice Filling:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Stuffed Peppers:
- 4 large bell peppers (tops cut off, seeds removed)
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers by removing tops and seeds. Optionally blanch for 5–6 minutes.
- Heat olive oil in a skillet and sauté garlic for 1–2 minutes.
- Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes.
- Stir in cooked rice and mix well until fully combined.
- Stuff each pepper with the mixture and place in a baking dish.
- Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes.
- Uncover for last 5 minutes for a slightly crisp top.
- Add cheese in the final 5 minutes if using and allow to melt.
- Let cool slightly before serving. Garnish if desired.
Notes
- You can swap chicken for turkey or tofu.
- Use brown rice for a healthier version.
- Add extra pineapple for more sweetness.