Teriyaki Pineapple Chicken and Rice Stuffed Peppers

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet pineapple, savory teriyaki chicken, and fluffy rice in juicy bell peppers for an easy and delicious dinner.

Prep time

15 minutes

Cook time

30 minutes

Total time

45 minutes

Yield

4 servings

Ingredients

4 large bell peppers (any color), tops cut off and seeds removed

1 lb boneless, skinless chicken breasts, diced

1 cup cooked rice (white, brown, or jasmine)

1 cup pineapple chunks (fresh or canned)

½ cup teriyaki sauce (store-bought or homemade)

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp ginger, minced

½ cup shredded carrots

¼ cup green onions, chopped (for garnish)

1 tbsp sesame seeds (for garnish)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place bell peppers in a baking dish, drizzle with olive oil, season, and set aside.
2. Step 2: Heat olive oil in a skillet, cook chicken until browned and cooked through. Set aside.
3. Step 3: In the same skillet, sauté onion, garlic, and ginger 2–3 minutes. Add carrots and cook 2 minutes more.
4. Step 4: Return chicken to skillet. Add rice, pineapple, and teriyaki sauce. Heat through 2–3 minutes.
5. Step 5: Spoon filling into peppers, packing gently.
6. Step 6: Cover with foil and bake for 25 minutes. Uncover and bake for 10–15 minutes more until tender.
7. Step 7: Sprinkle with green onions and sesame seeds before serving.

Notes

Swap rice types based on your preference jasmine for aroma or brown for extra fiber. Fresh pineapple adds brightness. Add red pepper flakes for spice.