Name: Teriyaki Pineapple Chicken Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 4 large bell peppers, halved and seeds removed; 1 tablespoon olive oil; 1 pound cooked chicken breast, shredded or diced; 2 cups cooked rice; 1 cup pineapple tidbits, canned and drained; ½ cup teriyaki sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; 1 cup shredded mozzarella or cheese blend; 2 green onions, sliced (optional garnish); Sesame seeds (optional garnish)

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These Teriyaki Pineapple Chicken Rice Stuffed Peppers are the kind of meal I turn to when I want something colorful, comforting, and just a little bit unexpected. They combine the sweet-and-savory flavors of teriyaki-glazed chicken and juicy pineapple with hearty rice, all tucked into roasted bell peppers and topped with melted cheese. It’s a balanced, satisfying dish that’s as pleasing to look at as it is to eat.

Why You’ll Love This Recipe

Bold, Balanced Flavor: I love the way the sweetness of pineapple blends with the umami of teriyaki and the savory depth of chicken and rice.
Complete Meal: It’s got protein, carbs, and veggies—all in one delicious package.
Meal Prep Friendly: I can make them in advance and reheat throughout the week with no loss of flavor or texture.
Great for Guests: These stuffed peppers look gorgeous and taste even better—perfect for dinner parties or weeknight dinners that feel a little fancy.
Customizable: I can swap ingredients or sauces based on what I have on hand and still end up with a delicious result.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bell peppers – 4 large, halved and seeds removed
olive oil – 1 tablespoon
cooked chicken breast – 1 pound, shredded or diced
cooked rice – 2 cups
pineapple tidbits – 1 cup, canned and drained
teriyaki sauce – ½ cup
garlic powder – ½ teaspoon
onion powder – ½ teaspoon
black pepper – ¼ teaspoon
shredded mozzarella or cheese blend – 1 cup
green onions – 2, sliced (optional garnish)
sesame seeds – optional, for garnish

Directions

I preheat the oven to 375°F (190°C).
I arrange the halved bell peppers cut-side up in a baking dish. After drizzling them with olive oil, I roast them for about 10 minutes to soften slightly.
While the peppers bake, I mix the chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper in a large bowl until everything is well coated and evenly combined.
I remove the peppers from the oven and fill each half generously with the chicken and rice mixture, pressing it in slightly to hold its shape.
I sprinkle the stuffed peppers with shredded cheese and return the dish to the oven.
I bake for another 15–20 minutes, until the cheese is melted and bubbly and the peppers are tender.
I let them cool slightly before garnishing with green onions and sesame seeds. Then I serve them warm.

Servings and timing

Servings: 8 pepper halves (serves 4 as a full meal)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spicy Kick: I sometimes add a drizzle of sriracha or a pinch of red pepper flakes to the filling.
Different Cheese: I’ve used pepper jack or even smoked gouda for a twist on the classic mozzarella topping.
Swap the Grain: Brown rice, quinoa, or cauliflower rice all work well.
Vegetarian Version: I substitute the chicken with sautéed mushrooms or crumbled tofu and use a vegetarian teriyaki sauce.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I wrap the stuffed peppers individually and freeze for up to 2 months.
Reheat: I reheat them in a 350°F oven for about 15 minutes, or microwave them in 60-second intervals until hot.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I need to save time. It’s flavorful and works perfectly in this recipe.

Can I make this dish ahead of time?

Absolutely. I assemble everything, cover the dish, and refrigerate it for up to 24 hours before baking. If baking straight from the fridge, I add 5–10 extra minutes to the cooking time.

What kind of teriyaki sauce works best?

I usually use a thick, glaze-style teriyaki sauce for maximum flavor and richness. If I’m using a thinner version, I reduce it slightly on the stove before adding it to the filling.

Do I need to cook the bell peppers first?

I like pre-baking them for 10 minutes so they’re tender but still hold their shape after baking. It’s optional but makes a big difference in texture.

Can I use fresh pineapple?

Yes, fresh pineapple adds great flavor. I just make sure to cut it small and pat it dry to avoid adding extra moisture to the filling.

Conclusion

These Teriyaki Pineapple Chicken Rice Stuffed Peppers have everything I want in a weekday dinner: flavor, texture, nutrition, and a little bit of flair. They’re easy to prepare, endlessly customizable, and always a hit whether I’m serving them to family or meal-prepping for myself. The sweet-savory combination is addictive—and once I try them, I find myself coming back to this recipe again and again.