Teriyaki Pineapple Stuffed Peppers

Teriyaki Pineapple Stuffed Peppers are one of those weeknight meals that look impressive but come together with simple ingredients and just a little effort. This recipe brings together the sweet flavor of pineapple with savory teriyaki chicken, all tucked into tender bell peppers. It is a family favorite when I am trying to sneak extra vegetables into dinner, and the leftovers heat up perfectly for lunch the next day.

I first tried this idea on a whim after a vacation to Hawaii, and since then we have made it every few weeks. It is always the first thing gone at potlucks and even picky eaters reach for seconds.

Ingredients

• Bell peppers: Choose large, firm peppers that can stand upright in the baking dish. Brightly colored peppers add sweetness
• Ground chicken: Lean and soaks up all the teriyaki. Good quality chicken gives a tender filling
• Cooked rice: Best to use slightly cooled rice so it mixes easily. I like jasmine or brown rice for texture
• Diced pineapple: Fresh pineapple gives the best flavor. Canned works in a pinch but drain well
• Teriyaki sauce: Go for a thicker sauce with a balanced salty and sweet profile. Homemade or store-bought both work
• Shredded carrots: Pick vibrant orange carrots for sweetness. Pre-shredded saves chopping time
• Green onions: Adds a gentle bite and freshness. Look for crisp, green tops
• Sesame seeds: Add a nutty finish to the dish. Toast a little in a dry pan for more flavor
• Olive oil: Brushed inside the peppers to help them tenderize and keep from sticking
• Black pepper: Brings in just enough kick to balance the sweet

Instructions

Prepare the Peppers:

Slice the tops off each bell pepper and carefully pull out the seeds and membranes. Lightly brush the inside of each with olive oil and arrange cut-side up in a baking dish. Doing this gives you peppers that soften but keep their shape during baking.

Brown the Chicken:

Heat a nonstick skillet over medium. Add ground chicken and break it up as it cooks. Let it get a nice golden brown because that helps lock in more flavor. Stir in teriyaki sauce and simmer the mixture a few minutes until everything is coated and fragrant.

Mix the Filling:

Grab a large bowl and combine cooked rice, small pieces of pineapple, shredded carrots, and bright green onions. Pour in the chicken and teriyaki mixture and give everything a really thorough stir so there are pops of every ingredient in each bite.

Stuff the Peppers:

Divide your filling between the peppers pressing in with a spoon to pack it all in. This keeps the filling from falling out when you serve later.

Bake to Perfection:

Cover the baking dish with foil and bake in the oven for about half an hour. This steams the peppers and heats everything through. Take off the foil at the end so the tops dry out just a bit for the perfect texture.

Finish with Flair:

Once the peppers are tender and the filling is hot, pull them out. Scatter sesame seeds over the top for crunch and a pop of flavor. Serve right away while everything is fragrant and warm.

Pineapple is hands down my favorite part here because it wakes up the whole dish with brightness. Sweet with savory makes this one of those recipes I remember eating with friends around our backyard table every summer.

Storage and Leftover Tips

Keep any remaining stuffed peppers in an airtight container in the fridge. They taste even better the next day as the flavors mingle. Peppers reheat beautifully in the microwave or a covered skillet. Add a splash of water before warming. If you want to freeze them, wrap each pepper individually and thaw in the refrigerator overnight before reheating.

Easy Ingredient Swaps

Switch ground chicken for ground turkey or beef if you prefer. Try quinoa instead of rice for a higher protein filling. Add extra veggies like zucchini or snap peas for more color and crunch. You can even swap in barbecue sauce or a different Asian-inspired sauce for a whole new twist.

Perfect Ways to Serve This

Garnish with extra sliced green onions or a sprinkle of cilantro for color. Serve with a crisp Asian-style salad on the side. Pair with a bowl of miso soup for a cozy, filling meal.

This is a colorful make-ahead meal that works for family nights or a gathering with friends. Try extra teriyaki over the top just before serving for an even bigger flavor hit.

Recipe Q&A

→ Can I use a different protein instead of chicken?

Yes, ground turkey, beef, or a plant-based alternative can substitute for chicken without affecting overall flavor.

→ What type of rice works best?

Both jasmine and basmati rice pair well due to their fluffy texture, but brown rice is suitable for a heartier option.

→ Should the peppers be precooked?

Baking them stuffed at 375°F ensures they become tender, so there's no need to precook beforehand.

→ Is fresh or canned pineapple better?

Fresh pineapple gives a brighter, juicier taste, but well-drained canned pineapple is also a good alternative.

→ How can I make this dish spicier?

Add chopped jalapeños or a dash of chili flakes to the filling to bring extra heat to the meal.