Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Oven-Baked Family Favorite
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory oven-baked dish filled with juicy shredded chicken, pineapple, and teriyaki-glazed rice. A colorful and healthy meal perfect for weeknights.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Bake
- Cuisine: Asian-Inspired
Ingredients
Scale
- Chicken & Rice Filling
- 2 large boneless, skinless chicken breasts, shredded
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Stuffed Peppers
- 4 large bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 190°C (375°F).
- Prepare bell peppers by removing tops and seeds.
- Optionally blanch peppers for 5–6 minutes.
- Heat olive oil in a skillet and sauté garlic 1–2 minutes.
- Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper.
- Cook 5–6 minutes until well combined.
- Stir in cooked rice and mix thoroughly.
- Stuff peppers with mixture and place in baking dish.
- Drizzle with olive oil.
- Cover with foil and bake 25–30 minutes.
- Uncover and bake 5 more minutes for slight crisping.
- Add cheese in final 5 minutes if using.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for faster prep.
- Add extra teriyaki sauce for stronger flavor.
- Great for meal prep and reheats well.