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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A sweet and savory twist on classic stuffed peppers, featuring tender chicken, juicy pineapple, and a flavorful teriyaki glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 520
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large large bell peppers (any color; red or orange are sweeter)
  • 2 cups cooked long-grain white rice (sub: brown rice or cauliflower rice for lower carbs)
  • 1 lb boneless skinless chicken breasts or thighs, diced (sub: firm tofu for vegan)
  • 1 cup fresh pineapple chunks (sub: drained canned pineapple in juice; reduce added sugar)
  • 3/4 cup teriyaki sauce (homemade or low-sodium store-bought)
  • 1 tbsp soy sauce or tamari (for gluten-free option use tamari)
  • 1 tbsp rice vinegar or 1 tbsp fresh lime juice for brightness
  • 1 tbsp sesame oil (or neutral oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
  • 2 green onions thinly sliced (garnish)
  • 1 tbsp toasted sesame seeds (garnish)
  • 1/4–1/2 tsp red pepper flakes or Sriracha to taste (optional heat)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the peppers and remove seeds and membranes. Lightly brush the outsides with a touch of oil.
  3. Tip: If peppers won’t stand upright, trim a thin slice off the bottom (don’t cut through) to level them.
Cooking the Filling
  1. Heat sesame oil in a large skillet over medium-high heat. Add onion and cook for 2–3 minutes until translucent.
  2. Add garlic and ginger; stir for 30 seconds.
  3. Add diced chicken and cook until no longer pink, 4–6 minutes.
  4. Tip: If using tofu, pan-sear until golden for better texture.
Building the Teriyaki Glaze
  1. In a small bowl, mix teriyaki sauce, soy/tamari, and rice vinegar (or lime). Add red pepper flakes if using.
  2. Pour half of the sauce into the skillet with the chicken, add pineapple chunks, and stir to combine.
  3. Tip: If sauce is too thick, add a tablespoon of water or broth; if too thin, simmer for 1–2 minutes to reduce.
Combining and Filling
  1. Remove skillet from heat and fold in cooked rice until evenly coated.
  2. Spoon mixture into each prepared pepper, packing lightly.
  3. Pro tip: Leave a small cavity on top for extra melty cheese (optional).
Baking the Peppers
  1. Place peppers in a baking dish with 1/4 cup water or broth in the bottom to steam slightly.
  2. Cover with foil and bake for 20 minutes. Remove foil and brush with remaining teriyaki sauce. Bake for an additional 5–7 minutes.
  3. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

For a tangy twist, substitute lime for rice vinegar. To reduce carbs, replace white rice with cauliflower rice.