If you’re looking for a dish that perfectly balances sweet, savory, and vibrant flavors with a fun, colorful presentation, the Teriyaki Pineapple Chicken Stuffed Bell Peppers Recipe is about to become your new favorite. Tender diced chicken glazed in tangy teriyaki sauce mingles with juicy pineapple and fluffy rice, all cuddled inside crisp, roasted bell peppers. This recipe brings a tropical twist to stuffed peppers with a hint of Asian flair that’ll brighten up any dinner table and satisfy your taste buds in the best way.
Ingredients You’ll Need
Each ingredient here plays a crucial role in crafting that irresistible blend of flavors and textures. From the sweet pineapple that adds a natural burst of tropical goodness to the savory teriyaki sauce that ties everything together, these components are simple but essential for this dish’s magic.
- 4 large bell peppers: Choose a variety of colors for a beautiful, vibrant presentation and a crisp base to hold the filling.
- 2 tablespoons olive oil: A light sear to cook the chicken perfectly and add richness without overpowering other flavors.
- 1 pound boneless, skinless chicken breasts, diced: The protein star, providing a tender, juicy canvas that soaks up the teriyaki sauce.
- 1 cup diced fresh pineapple: Adds a sweet, juicy contrast that elevates this recipe beyond everyday stuffed peppers.
- 1 cup cooked white or brown rice: Acts as a hearty filler that absorbs the delicious sauce and keeps the filling moist.
- 1/2 cup teriyaki sauce: The vibrant, savory-sweet backbone that brings all the ingredients into harmony.
- 1 tablespoon soy sauce: Enhances the umami depth and balances the sweetness with subtle saltiness.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and a hint of zest.
- 1 teaspoon ginger, minced: Adds a spicy brightness, lifting the overall flavor in a subtle, refreshing way.
- 1/4 teaspoon black pepper: Just enough spice to keep things interesting without overpowering the sweeter elements.
- 1/4 cup chopped green onions: Freshness and a mild onion flavor that brighten every bite.
- 1/4 cup shredded mozzarella cheese: Melts into a gooey, comforting topping that pulls everything together.
- 1/4 cup chopped cilantro (optional, for garnish): Adds a pop of herbal freshness and color.
How to Make Teriyaki Pineapple Chicken Stuffed Bell Peppers Recipe
Step 1: Prep the Bell Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. To encourage tender but not soggy peppers, brush them with olive oil and give them a 10-minute head start in the oven. This step allows the peppers to soften just enough to be delightfully biteable once stuffed.
Step 2: Cook the Chicken
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Toss in your diced chicken breasts and let them cook until they’re beautifully browned on all sides, which takes about 5 to 7 minutes. This browning is key—it locks in juicy flavor and adds a slight caramelized depth that pairs perfectly with the teriyaki glaze.
Step 3: Build the Flavor Base
Once the chicken is browned, add the minced garlic and ginger. Stir them in for a minute until their inviting aromas fill your kitchen. Next, pour in the teriyaki sauce, soy sauce, and sprinkle the black pepper. Let everything simmer together for about 3 minutes so the chicken soaks up all the zesty, sweet, and savory notes.
Step 4: Combine the Filling
Now it’s time to fold in the cooked rice, juicy pineapple chunks, and fresh green onions. Mix everything thoroughly so that each spoonful is bursting with a perfect balance of textures and bold flavors. Allow it to heat through for a couple of minutes to meld the taste beautifully.
Step 5: Stuff the Peppers and Bake
Take the pre-baked peppers out of the oven and stuff them generously with the chicken and rice mixture. Nestle them back into your baking dish, then sprinkle the shredded mozzarella cheese evenly over the top of each pepper. Pop the dish back in the oven for 10 to 15 minutes until the cheese melts into a bubbling, golden crown—irresistible and oh-so comforting.
Step 6: Final Touch and Serve
Remove the peppers from the oven and let them cool just a bit—this helps the filling set and makes them easier to handle. Don’t forget to sprinkle with fresh chopped cilantro if you love a burst of herbal brightness. Now, they’re ready to enjoy!
How to Serve Teriyaki Pineapple Chicken Stuffed Bell Peppers Recipe
Garnishes
Fresh chopped cilantro is the classic way to add a pop of green and a fresh, citrusy note that balances the sweetness of the pineapple and richness of the cheese. You could also try a sprinkle of toasted sesame seeds for a nutty crunch or thinly sliced green onions for extra flavor and color.
Side Dishes
This dish pairs wonderfully with light, refreshing sides. A simple cucumber salad or a crisp Asian slaw complements the richness of the stuffed peppers without overpowering them. For a more filling meal, steamed edamame or garlic sauteed green beans bring additional texture and nutrients.
Creative Ways to Present
If you want to dress it up for guests or a family celebration, arrange the stuffed peppers on a platter lined with colorful mixed greens or edible flowers. For a playful twist, serve the filling separately in small bowls so everyone can stuff their own peppers, turning dinner into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed bell peppers keep beautifully in an airtight container in the refrigerator for up to 3 days. Because the ingredients are well-cooked and saucy, reheated portions remain moist and flavorful. Just make sure to cool them before covering to keep textures intact.
Freezing
You can freeze the stuffed peppers for up to 2 months. It’s best to freeze them before baking by wrapping each pepper tightly in plastic wrap and placing them in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge and then bake fresh—they’ll still taste fantastic!
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes or until heated through and the cheese gets bubbly again. For a quicker option, use the microwave on medium power, covering the peppers to keep moisture in, but watch carefully to avoid drying out your delicious filling.
FAQs
Can I use ground chicken instead of diced chicken breasts?
Absolutely! Ground chicken will work well and actually makes the stuffing easier to mix. Just cook it thoroughly until it’s no longer pink before adding the sauces and other ingredients.
What if I don’t have fresh pineapple—can I use canned?
Yes, canned pineapple works too, just be sure to drain it well so your filling doesn’t get too watery. Using fresh pineapple is preferred for a brighter flavor and better texture, but canned is a perfectly fine substitute.
Are these peppers gluten-free?
They can be! Make sure your teriyaki sauce and soy sauce are labeled gluten-free, as some brands add wheat or gluten-containing ingredients. There are plenty of gluten-free options available that will still deliver all the delicious flavor.
Can I prepare this recipe vegan or vegetarian?
You can! Substitute the chicken with tofu, tempeh, or a hearty vegetable mix like mushrooms and zucchini. Use a plant-based cheese or skip it altogether, and switch to a vegan teriyaki sauce for a fully plant-based version.
How spicy is this dish?
This recipe is mild with just a touch of black pepper heat, so it’s great for most palates. If you’d like to add more spice, consider mixing in some red pepper flakes or a dash of sriracha when cooking the chicken.
Final Thoughts
This Teriyaki Pineapple Chicken Stuffed Bell Peppers Recipe is one of those dishes that feels special without requiring hours in the kitchen. It’s a fantastic way to enjoy balanced, bold flavors packed into a wholesome meal everyone will love. I can’t wait for you to try it and see why it so quickly became a top pick in my recipe collection!
Print
Teriyaki Pineapple Chicken Stuffed Bell Peppers Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
Delicious Teriyaki Pineapple Chicken Stuffed Peppers combine juicy bell peppers filled with a savory mixture of tender chicken, sweet pineapple, teriyaki-flavored rice, and melted mozzarella cheese, baked to perfection. This colorful and flavorful dish is perfect for a wholesome dinner that balances sweet and savory tastes with a delightful texture.
Ingredients
Peppers
- 4 large bell peppers (colors of your choice)
- 2 tablespoons olive oil, divided
Filling
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup diced fresh pineapple
- 1 cup cooked white or brown rice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
Topping and Garnish
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed peppers.
- Prepare Bell Peppers. Cut the tops off the bell peppers and remove the seeds and membranes carefully. Brush each pepper with 1 tablespoon of olive oil and place them upright in a baking dish. Bake in the preheated oven for 10 minutes to slightly soften the peppers, making them easier to fill and cook through.
- Cook Chicken. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes.
- Add Aromatics and Sauces. Stir in the minced garlic and ginger into the skillet with chicken and cook for about 1 minute until fragrant. Then add the teriyaki sauce, soy sauce, and black pepper; stir well to combine. Allow the mixture to simmer gently for 3 minutes so the flavors meld.
- Combine Filling Ingredients. Stir the cooked rice, diced pineapple, and chopped green onions into the skillet. Mix thoroughly to coat everything well in the teriyaki sauce and heat for an additional 2-3 minutes until warmed through.
- Stuff the Peppers. Remove the baked bell peppers from the oven and carefully spoon the chicken and rice mixture into each pepper until filled.
- Add Cheese Topping. Sprinkle shredded mozzarella cheese evenly over the tops of the stuffed peppers to add a creamy, melty finish.
- Bake to Finish. Return the stuffed peppers to the oven and bake for another 10-15 minutes or until the cheese is melted, bubbly, and lightly golden.
- Serve and Garnish. Take the peppers out of the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro if desired before serving for a fresh herbal note.
Notes
- You can use either white or brown rice as per your preference; brown rice adds a nuttier flavor and more fiber.
- For a spicier version, add a pinch of red pepper flakes when cooking the chicken.
- The cilantro garnish is optional but adds a fresh contrast to the sweet and savory flavors.
- Make sure to choose bell peppers that stand upright well to hold the filling better during baking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven for best texture.
