If you’re looking for a fun, colorful dinner that bursts with sweet and savory flavors, you’re going to love this Teriyaki Pineapple Chicken Stuffed Peppers Recipe. It’s like a little tropical vacation in every bite—with tender chicken, juicy pineapple, and that addictive teriyaki glaze all tucked into bright bell peppers. I promise, once you try it, it’ll quickly become a go-to meal for busy weeknights or even casual weekend dinners.

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Why This Recipe Works

Balanced Flavors: The sweet pineapple perfectly complements the savory teriyaki and tender chicken, creating a harmonious bite every time.
One-Dish Convenience: With chicken, rice, and veggies all baked inside the pepper, cleanup is a breeze and dinner feels special without a ton of fuss.
Versatile and Customizable: Whether you want to swap chicken for tofu or use quinoa instead of rice, this recipe invites you to make it your own.
Kid-Friendly Appeal: The bright colors and mildly sweet-savory filling make it a hit even with picky eaters.

Teriyaki Pineapple Chicken Stuffed Peppers, Hawaiian stuffed peppers, healthy chicken stuffed peppers, easy stuffed pepper recipes, tropical chicken dinner - This image shows eight yellow bell peppers, each hollowed out and standing upright in a black tray. Inside each pepper, there are three distinct layers: the bottom layer is a bed of rice with a light tan color and slightly grainy texture, the middle layer is made of small pieces of grilled chicken with a golden-brown and slightly charred look, and the top layer consists of bright yellow pineapple chunks with some grill marks. Each stuffed pepper is garnished with small pieces of fresh chopped green onions scattered on top. The black tray sits on a white marbled surface, and the photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Teriyaki Pineapple Chicken Stuffed Peppers Recipe lies in the combination of fresh and pantry staples that create layers of flavor and texture. From juicy bell peppers to the tangy-sweet pineapple and hearty rice, each ingredient plays its part wonderfully. Plus, I’ll share some tips on selecting the freshest produce and best pantry picks.

Chicken breasts: I always use boneless, skinless chicken breasts because they shred nicely after cooking and soak up that teriyaki sauce beautifully.
Cooked rice: Use white or brown rice based on your preference; leftover rice works great and keeps things easy.
Pineapple: Fresh pineapple is my favorite for the best natural sweetness, but canned works perfectly too—just drain it well to avoid sogginess.
Teriyaki sauce: This is the soul of the dish—look for a good-quality bottled sauce or make your own for extra love.
Olive oil: For sautéing garlic and drizzling on the peppers—keeps things moist and adds a subtle richness.
Garlic & ground ginger: These bring warmth and depth, perfectly complementing the pineapple’s sweetness.
Red pepper flakes (optional): I add a pinch to balance the sweetness with a gentle kick—adjust to your heat tolerance.
Bell peppers: Choose large peppers that stand upright easily; any color works, but I love how the reds and yellows brighten the plate.
Shredded cheese (optional): I sometimes sprinkle mozzarella or cheddar on top for a bubbly finish, but it’s just as delicious without.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Teriyaki Pineapple Chicken Stuffed Peppers Recipe is super flexible. Over time, I’ve played around with different fillings and spices to suit my mood or pantry stock. Don’t hesitate to put your spin on it—cooking should be fun and tailored to what you and your family enjoy most.

Vegetarian Variation: I’ve made it with black beans and firm tofu in place of chicken, and it’s just as satisfying, especially when you add a sprinkle of smoky paprika.
Grain Swap: Quinoa or cauliflower rice are great alternatives if you want a lighter or gluten-free option.
Extra Heat: Sometimes I crank up the red pepper flakes or add fresh chopped jalapeño to give it a vibrant kick that wakes up the flavors.
Cheese Swap: Feel free to try a smoky gouda or pepper jack on top for a different cheesy twist.

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

Step 1: Prepping the Peppers

I start by preheating the oven to 375°F (190°C). Then, I slice the tops off the bell peppers, removing all the seeds and membranes—this can be a little fiddly, but using a small, sharp knife helps. Sometimes I like to blanch the peppers in boiling water for 5-6 minutes to soften them up a bit before stuffing, which makes for a more tender final dish, but you can skip this step if you prefer your peppers with a bit more crunch. I arrange them upright in a baking dish, ready for the filling.

Step 2: Cooking the Chicken and Rice Filling

Next up, I heat a tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic just until it becomes fragrant—about 1 to 2 minutes. Be careful not to burn it! Then I add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and a pinch of red pepper flakes if I’m feeling zesty. I let it cook for around 5-6 minutes so the flavors really mingle. After that, I stir in the cooked rice, mixing everything thoroughly to create a cohesive, delicious filling.

Step 3: Stuff and Bake Those Peppers

It’s stuffing time! Using a spoon, I fill each bell pepper with the chicken and rice mixture, pressing down gently to make sure there’s a good amount inside without overpacking. I drizzle a little olive oil over the tops to help keep the peppers moist in the oven. Covering the dish tightly with foil, the peppers bake for about 25-30 minutes. If you want a crispier top, I uncover them for the last 5 minutes. At that point, I like to sprinkle shredded mozzarella or cheddar cheese and pop it back in to melt—it’s pure comfort food bliss.

💡 Tips from My Kitchen

Use Warm Rice: I always use rice that’s been warmed slightly or leftover, as cold rice can make the filling clump instead of mixing evenly.
Don’t Overstuff: Press the filling gently into the peppers but keep room so they cook through without bursting or leaking juices.
Customize Heat: When I’m serving kids or spice-sensitive guests, I hold back the red pepper flakes and add them on top individually for those who want more zing.
Make Ahead: I’ve prepped these stuffed peppers up to two days in advance, stored covered in the fridge, then baked them fresh—so convenient for busy nights.

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Garnishes

I love finishing these off with a sprinkle of sliced green onions or some fresh cilantro for a pop of color and brightness. Sometimes I add a few extra chunks of pineapple on top to emphasize that tropical vibe, and if I have sesame seeds on hand, I toast and sprinkle them for a little crunch.

Side Dishes

Because the stuffed peppers are quite hearty, I usually keep the sides simple—steamed broccoli or a crisp green salad with a tangy vinaigrette balance the sweetness nicely. If you want a bit more, an Asian-style slaw or some edamame beans match the flavors beautifully.

Creative Ways to Present

For a dinner party, I like plating the stuffed peppers on a bed of coconut-lime rice and drizzling a little extra teriyaki sauce around the plate. You can also bake smaller mini peppers as tasty appetizers or create a buffet-style spread with a variety of colorful peppers and toppings for guests to customize their own.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers store beautifully in an airtight container in the fridge for up to 3 days. I find that letting them come to room temperature for a bit before reheating helps preserve their texture and flavor.

Freezing

I’ve frozen stuffed peppers both cooked and uncooked wrapped tightly in foil and plastic wrap, then stored in freezer bags. They hold up well for up to 2 months. When reheating, it’s best to thaw overnight in the fridge to ensure even warming.

Reheating

To keep the peppers juicy, I reheat them covered with foil in the oven at 350°F (175°C) until warmed through—usually about 15-20 minutes. You can also microwave leftovers but check halfway to avoid drying out.

FAQs

Can I use ground chicken instead of shredded chicken in this recipe?

Absolutely! Ground chicken works well if you prefer a finer texture. Just brown it thoroughly with the garlic and spices before stirring in the teriyaki sauce and pineapple. The filling will have a slightly different mouthfeel but stay delicious and moist.
Is it necessary to blanch the peppers before stuffing?

Not necessarily. Blanching softens the peppers and shortens bake time, but if you like a firmer bite and a little crunch, you can skip this step. Just expect the peppers to take a little longer to become tender in the oven.
Can I make this recipe gluten-free?

Definitely! Just be sure to use a gluten-free teriyaki sauce, which is available at many grocery stores or easy to make at home. Using gluten-free grains like rice or quinoa keeps the whole dish safe for gluten-sensitive eaters.
How do I shred cooked chicken quickly?

The quickest way I’ve found is to cook the chicken breasts thoroughly and then use two forks to pull them apart while still warm. You can also toss cooked breasts into a stand mixer with a paddle attachment for 30 seconds for super-speedy shredding.

Final Thoughts

This Teriyaki Pineapple Chicken Stuffed Peppers Recipe is one of those dishes that feels special but comes together without stress. It brings out such a lovely balance of sweet and savory, with that comforting homemade vibe that I love sharing with friends. If you try it, I’d bet you’ll find yourself adding it to your regular rotation, especially when you want something bright, flavorful, and a little different than the usual. So grab some bell peppers, pineapple, and chicken, and let’s make dinner the highlight of your day!

Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way