Teriyaki Pineapple Chicken Stuffed Peppers Recipe

If you’re looking for a dinner that’s bursting with flavor and packs a fun tropical twist, you’re going to love this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. It combines the sweet tang of pineapple with savory teriyaki chicken all nestled right inside colorful bell peppers. Trust me, this recipe brings a little sunshine to any night, and I can’t wait to share all my tips to make it foolproof for you.

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Ingredients & Why They Work

The magic of this Teriyaki Pineapple Chicken Stuffed Peppers Recipe lies in the ingredients that bring together sweet, savory, tangy, and a touch of spice. Each component is carefully chosen to build harmony in every bite, and knowing why helps you shop smart and customize confidently.

• Chicken Breasts: Shredded cooked chicken is perfect for mixing with the sauce and filling, making the dish hearty and protein-packed.
• Cooked Rice: Acts as the base filler to soak up flavors and balance the sweetness; you can use white or brown—whatever you prefer.
• Diced Pineapple: Fresh or canned, it gives the recipe that essential tropical brightness and juicy texture.
• Teriyaki Sauce: The star seasoning that infuses this dish with deep umami and a tangy-sweet kick.
• Bell Peppers: Their natural sweetness and slight crunch hold the filling perfectly, plus they add a pop of color.
• Garlic & Ground Ginger: These aromatics bring warmth and depth, complementing the teriyaki and pineapple.
• Red Pepper Flakes (Optional): A pinch adds just the right amount of heat if you like a little kick.
• Olive Oil: For sautéing and drizzling, it helps meld flavors and promotes a lovely roasted finish on the peppers.
• Cheese (Optional): Mozzarella or cheddar can make the dish a little creamier and more indulgent on top.

Tweak to Your Taste

I love how this Teriyaki Pineapple Chicken Stuffed Peppers Recipe lets you mix and match based on what’s in your pantry or your family’s preferences. Don’t hesitate to swap in your favorite ingredients or bump up the spice!

• Vegetarian Variation: I’ve tried replacing the chicken with black beans or tofu for a meatless version that still feels filling and delicious.
• Grain Swap: Use quinoa or cauliflower rice if you’re looking for a gluten-free or lighter option. Both soak up the flavors like a charm.
• Extra Heat: If you like spice, try adding a little Sriracha or more red pepper flakes to the filling — it adds a nice zing that pairs wonderfully with the sweetness.
• Cheese Choices: Feel free to experiment with pepper jack for some melty heat or a sharper cheddar for a stronger bite.

Step-by-Step: How I Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Step 1: Prep Your Peppers Perfectly

Start by preheating your oven to 375°F (190°C). While that’s warming up, slice the tops off your chosen bell peppers and carefully scoop out the seeds and membranes. This creates a ready “bowl” for your stuffing. If you have the time, I like to blanch the peppers in boiling water for 5–6 minutes — it softens them just enough to be tender after baking, without losing that lovely pepper crunch.

Step 2: Cook the Flavorful Filling

Heat olive oil in a skillet over medium heat and sauté the minced garlic for about 1–2 minutes until fragrant (don’t let it burn!). Add your shredded chicken and toss it with teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if you’re using them. Cook everything together for 5–6 minutes to let those flavors mingle. Finally, stir in cooked rice and season with salt and pepper to taste — this step is where the magic really happens.

Step 3: Stuff and Bake

Spoon the warm chicken and rice mixture into your prepped peppers, pressing down gently so each one is nicely packed but not overflowing. Drizzle a little olive oil on top to help with roasting and place them upright in a baking dish. Cover the dish loosely with foil and bake for 25–30 minutes. If you like your peppers a bit crispier on top, uncover them in the last 5 minutes.

Step 4: Add That Melty Cheese (Optional)

If you’re a cheese lover like me, sprinkle some shredded mozzarella or cheddar on top during the last 5 minutes of baking so it melts into gooey, golden goodness. It’s the perfect finish.

Step 5: Serve and Enjoy

Once out of the oven, let the peppers cool for a couple of minutes (they’ll be piping hot!) then garnish as you like. I often sprinkle green onions or a few extra pineapple chunks to elevate the presentation and add fresh pops of flavor.

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Garnishes

For garnish, I usually reach for sliced green onions or a few fresh pineapple chunks leftover from prep—they add a fresh, crisp contrast to the warm, savory peppers. Sometimes a sprinkle of toasted sesame seeds gives it that restaurant-style finish that wows guests.

Side Dishes

This recipe is a complete meal on its own, but if you want to round it out, I like serving it with a simple cucumber salad or steamed broccoli tossed with lemon and a pinch of salt. A light miso soup is also a perfect match to balance out the richness.

Creative Ways to Present

Once for a dinner party, I served these stuffed peppers on a long wooden board with piccolo forks, alongside small bowls of extra teriyaki sauce and pineapple salsa for dipping. It made for a casual yet elegant sharing plate that everyone loved. Passing them out colorful on a platter brightens up any table setting!

Make Ahead and Storage

Storing Leftovers

I store leftover Teriyaki Pineapple Chicken Stuffed Peppers in an airtight container in the refrigerator — they keep well for up to 3 days. Just be sure to cool them completely before sealing and refrigerating to preserve texture and flavor.

Freezing

If you want to freeze leftovers, wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag. They freeze beautifully for up to 2 months. I recommend thawing overnight in the fridge before reheating.

Reheating

To reheat, I find the oven gives the best texture—place the stuffed peppers in a baking dish, cover with foil, and warm at 350°F (175°C) for about 15-20 minutes. If you’re in a hurry, microwave on medium power in short bursts, but be aware it might soften the peppers a bit more.

FAQs

Final Thoughts

This Teriyaki Pineapple Chicken Stuffed Peppers Recipe has become a favorite in my kitchen because it’s so cheerful and flavorful without any fuss. Sharing it feels like sharing a little sunshine—and I hope you find it just as satisfying and fun to make as I do. Give it a try, tweak it the way you like, and enjoy a fantastic meal that feels special any night of the week.

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