Description

These easy Teriyaki Pineapple Chicken And Rice Stuffed Peppers offer a delicious blend of juicy chicken, sweet pineapple, and savory plant-based flavors all nestled inside tender bell peppers filled with fluffy rice. This vibrant dish combines sweet, savory, and tangy notes for an irresistible, satisfying meal perfect for busy weeknights or cozy dinners.

Ingredients

Scale

Vegetables & Protein

4 large bell peppers (red, yellow, or orange)
1 lb chicken breast, diced
1 cup cooked rice (white, brown, or quinoa)
1 cup fresh pineapple chunks
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, chopped

Sauces & Seasonings

1/3 cup Teriyaki sauce (natural)
1 tbsp vegetarian Worcestershire sauce (natural)
1 tsp oil (for sautéing)
Sesame seeds, for garnish (optional)

Instructions

Prepare the Peppers: Wash bell peppers, slice off tops, and carefully remove seeds and membranes. Keep the tops for garnish or chop to mix into the stuffing.
Cook the Chicken and Aromatics: Dice chicken breast into bite-sized pieces. In a large skillet, heat oil and sauté minced garlic and ginger until fragrant. Add chicken and cook until just cooked through with a nice sear, stirring occasionally.
Make the Filling: Add cooked rice, pineapple chunks, vegetarian Worcestershire sauce (natural), and Teriyaki sauce (natural) to the chicken in the skillet. Mix thoroughly to combine and soak up the flavors. Taste and adjust seasoning as needed.
Stuff the Peppers: Fill each hollowed bell pepper generously with the chicken and rice mixture. Press gently to pack without overfilling. Place stuffed peppers upright in a baking dish.
Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until peppers are tender but firm, and filling is hot and bubbly. Before serving, sprinkle with sesame seeds and chopped green onions.

Notes

Use fresh pineapple chunks for vibrant sweetness.
Do not overcook peppers to maintain a slight crunch.
Keep extra Teriyaki sauce (natural) on hand for drizzling when serving.
Use slightly cooled, day-old rice for better texture in the filling.
Marinate chicken briefly before cooking to deepen flavor if time allows.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Keywords: Teriyaki, Pineapple, Chicken, Stuffed Peppers, Rice, Gluten Free, Baked, One-Pot