Teriyaki Pineapple Chicken stuffed inside roasted bell peppers feels like a weeknight dinner with a tropical twist — sweet, savory, and bright. It’s an easy way to turn leftover or shredded chicken into something that looks and tastes special without demanding a lot of hands-on time. If you enjoy saucy, Asian-inspired flavors for family meals, you might also like a comforting slow-cooker teriyaki chicken that uses the same flavor profile in a hands-off way.
Why you’ll love this dish
This recipe pairs familiar pantry staples — rice, chicken, and bell peppers — with pineapple and teriyaki for an unexpectedly fresh finish. It’s kid-friendly, meal-prepable, and easily scaled for company. The stuffing is saucy enough to keep the rice tender but not so wet the peppers go limp.
“I made these for a busy weeknight and everyone asked for seconds — sweet, tangy, and messy in the best way.” — home cook review
Perfect occasions:
- Busy weeknights when you want one-pan simplicity.
- Potlucks or casual dinners where handheld-style servings are welcome.
- Light lunches or a make-ahead dinner for family meal prep.
Preparing Teriyaki Pineapple Chicken Stuffed Peppers
Before you start: preheat the oven to 375°F (190°C). Hollow four large bell peppers so they stand upright in a baking dish. Cook or shred your chicken (rotisserie works great) and have 1 cup of cooked rice ready. The actual assembly is quick: sauté aromatics, warm the shredded chicken with teriyaki and pineapple, fold in rice, stuff peppers, then bake until peppers are tender and tops are lightly caramelized.
Quick timeline:
- Prep (hollow peppers, shred chicken, chop pineapple): 10–15 minutes
- Stove-top filling: 2–4 minutes to warm ingredients
- Bake: 25–30 minutes covered, then 4–6 minutes uncovered with cheese
- Rest: 5 minutes before serving
What you’ll need
- 2 large boneless, skinless chicken breasts — cooked and shredded (rotisserie or poached are fine)
- 1 cup cooked rice (white, jasmine, or brown) — see tips for swapping quinoa or cauliflower rice
- 1/2 cup diced pineapple (fresh or canned, drained) — fresh gives brighter flavor
- 1/4 cup teriyaki sauce (low-sodium if preferred) — tamari or gluten-free teriyaki works too
- 1 tablespoon olive oil (for the skillet)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling over peppers before baking)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Substitutions and notes:
- Swap cooked rice for quinoa (use fluffy cooked quinoa one-to-one) or for a lower-carb option use cauliflower rice — reduce moisture slightly.
- Canned pineapple should be well drained to avoid soggy filling.
- Use leftover turkey or rotisserie chicken to speed things up.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Stand the hollowed peppers upright in a baking dish; drizzle each with a little of the reserved olive oil and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ginger, and red pepper flakes (if using). Stir and warm through for 2–4 minutes so flavors meld; adjust salt and pepper.
- Remove skillet from heat and fold in cooked rice until evenly combined. Taste and tweak seasoning—add more teriyaki for sweetness or a splash of soy for salt.
- Spoon the chicken-rice mixture into each prepared pepper, packing gently but not overstuffing.
- Cover the baking dish tightly with foil and bake for 25–30 minutes, or until peppers are tender when pierced with a fork.
- Remove foil, sprinkle each pepper with cheese if desired, and return to the oven uncovered for 4–6 minutes until cheese melts and browns slightly.
- Let cool for 5 minutes before serving so the filling sets and is easier to plate.
Best ways to enjoy it
Serve these stuffed peppers as a main with a crisp side salad or something to cut the sweetness:
- Cucumber salad tossed in rice vinegar and sesame oil.
- Steamed broccoli or snap peas for crunch.
- A light slaw with lime and cilantro balances the teriyaki richness.
If you’re exploring teriyaki dishes across proteins, a simple weeknight alternative is this flavorful baked teriyaki salmon, which pairs well with the same rice and vegetable sides.
For plating, slice a pepper in half crosswise for easier eating and spoon any pan juices over the top.
Storage and reheating tips
- Refrigeration: Cool peppers to room temperature, then refrigerate in an airtight container for up to 3–4 days.
- Freezing: Place cooled, uncheesied stuffed peppers in a freezer-safe container or wrap individually in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes (covered) until heated through; add cheese and broil 1–2 minutes if desired. Microwave works for quick reheats—heat covered on medium power in 1–2 minute increments until hot.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Prevent soggy peppers: Don’t over-drain pineapple too aggressively — you want flavor but not syrup. If peppers release a lot of water while baking, remove the foil earlier to allow evaporation.
- Shred chicken finely: Smaller pieces distribute flavor and make stuffing easier. A stand mixer with paddle on low for 15–20 seconds shreds cooked chicken quickly.
- Use a shallow baking dish: That helps peppers roast evenly and shortens baking time.
- Crusty top: For a golden top without cheese, brush a little teriyaki on the filling before baking uncovered.
- Make-ahead shortcut: Prep the filling a day ahead and store in the fridge. Stuff and bake when ready — saves time on busy nights.
- Gluten-free: Use tamari or a gluten-free teriyaki sauce to keep this dish safe for gluten-sensitive diners.
Creative twists
- Hawaiian Luau: Add diced ham or swap mozzarella for smoked Gouda to lean into the island vibe.
- Spicy-sweet: Stir 1–2 teaspoons of sriracha or gochujang into the filling for heat.
- Vegetarian: Swap shredded chicken for crumbled tempeh or extra-firm tofu sautéed until golden; increase teriyaki slightly for depth.
- Crunch top: Mix panko with a little melted butter and sprinkle on top before the final bake for a crunchy finish.
- Citrus lift: Add a tablespoon of fresh lime juice and a teaspoon of lime zest to brighten the filling just before stuffing.
Helpful answers
Q: How long does this take start-to-finish?
A: Active prep is about 15–20 minutes (assuming chicken is cooked). Stove-top warming and stuffing take 5–10 minutes, plus 30–36 minutes of oven time and a 5-minute rest—plan for roughly 55–70 minutes total from start to finish.
Q: Can I use raw chicken breasts in this recipe?
A: It’s safer to use pre-cooked shredded chicken. If you prefer to cook raw chicken in the filling, dice it small, sauté until fully cooked to 165°F (74°C), then proceed; note the filling will need a little longer in the oven to ensure the chicken is cooked through.
Q: Can I freeze stuffed peppers after baking?
A: Yes. For best texture, cool completely, wrap or containerize without cheese (add cheese when reheating), and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.
Q: Is this recipe kid-friendly and freezer-friendly for meal prep?
A: Absolutely. The sweet teriyaki and pineapple make it appealing for kids. It freezes well and reheats reliably, so it’s great for lunches or quick dinners.
Q: Any low-carb swaps?
A: Replace rice with cauliflower rice and reduce the pineapple slightly to control natural sugars. Use low-sugar teriyaki or a homemade mix of tamari and a sugar substitute if desired.
If you want more teriyaki-inspired dinners or tips for adapting flavor profiles, the instructions and substitutions above should make this pepper recipe feel flexible and approachable for any weeknight.
Print
Teriyaki Pineapple Chicken Stuffed Peppers
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Quick and easy Teriyaki Pineapple Chicken stuffed in roasted bell peppers for a flavorful weeknight dinner.
Ingredients
- 2 large boneless, skinless chicken breasts, cooked and shredded
- 1 cup cooked rice (white, jasmine, or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil (for the skillet)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling over peppers before baking)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Stand the hollowed peppers upright in a baking dish; drizzle each with olive oil and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium. Add minced garlic and sauté for 30–45 seconds.
- Add shredded chicken, teriyaki sauce, diced pineapple, ginger, and red pepper flakes. Stir and warm through for 2–4 minutes.
- Remove skillet from heat; fold in cooked rice until evenly combined. Adjust seasoning as needed.
- Spoon chicken-rice mixture into each prepared pepper, packing gently.
- Cover baking dish with foil and bake for 25–30 minutes, until peppers are tender.
- Remove foil, sprinkle cheese if desired, and bake uncovered for 4–6 minutes until cheese melts.
- Let cool for 5 minutes before serving.
Notes
For a lower-carb option, use cauliflower rice instead of regular rice. You can also prep the filling a day ahead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian