There’s something magical about the combination of sweet pineapple, savory teriyaki chicken, and gooey melted cheese—all nestled in a perfectly roasted bell pepper. This recipe for Teriyaki Pineapple Chicken & Rice Stuffed Peppers is not only vibrant and delicious but also a complete meal in a single edible bowl. Whether you’re feeding a family, meal prepping, or hosting a cozy dinner, this dish will impress with minimal effort.
Perfectly balanced between tropical and hearty, it’s a creative way to use leftover chicken or rotisserie meat. The peppers soften as they bake, absorbing the sweet-savory juices, while the cheese on top bubbles to golden perfection. Pair it with a crisp green salad or enjoy it as is—you’re in for a satisfying bite.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb (450g) cooked chicken breast, shredded or diced
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1½ cups cooked white or brown rice
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1 cup diced pineapple (fresh or canned, well drained)
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1 cup shredded mozzarella or Monterey Jack cheese (plus extra for topping)
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½ cup chopped green onions
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½ cup teriyaki sauce (homemade or store-bought)
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1 tbsp olive oil (for brushing peppers)
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Salt & pepper to taste
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Optional garnish: sesame seeds, cilantro, extra green onions
Instructions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all four peppers upright.
2. Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Brush the insides lightly with olive oil and season with a little salt and pepper. Place them upright in your prepared baking dish.
3. Make the Filling
In a large bowl, combine the shredded chicken, cooked rice, diced pineapple, 1 cup of shredded cheese, chopped green onions, and teriyaki sauce. Stir well until all ingredients are coated and evenly mixed.
4. Stuff the Peppers
Generously spoon the filling into each pepper, pressing it down slightly so you can fill them to the top. Sprinkle additional cheese on top of each stuffed pepper for that irresistible golden crust.
5. Bake
Cover the baking dish loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 5 minutes, or until the tops are golden and the peppers are tender but still hold their shape.
6. Garnish & Serve
Let the stuffed peppers rest for 5 minutes before serving. Garnish with sesame seeds, fresh cilantro, or extra green onions for a final burst of flavor and color.
Tips & Variations:
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Make it vegetarian: Substitute the chicken with black beans or extra veggies like zucchini and corn.
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Add crunch: Sprinkle chopped cashews or almonds on top before serving.
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Spicy kick: Stir in a teaspoon of sriracha or red pepper flakes to the filling.
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Meal prep friendly: These peppers reheat beautifully, making them perfect for weekday lunches.
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are proof that you don’t need fancy ingredients to make a meal feel special. They’re colorful, flavorful, and a great way to enjoy wholesome ingredients in a creative format. From the juicy pineapple and savory teriyaki sauce to the melty cheese and soft bell peppers—it’s a full meal in every bite.
So next time you have leftover chicken and a craving for something sweet and savory, skip the takeout and treat yourself to these baked beauties. Your tastebuds—and your dinner guests—will thank you!