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Delicious teriyaki pineapple chicken served with rice

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

These stuffed peppers balance sweet pineapple, sticky teriyaki, and tender chicken for a comforting meal that feels bright and summery, perfect for family dinners or entertaining guests.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 large large bell peppers (red, orange, or yellow) For sweetness
  • 1 lb boneless skinless chicken thighs or breasts, diced Substitute with rotisserie chicken if desired
  • 1 cup jasmine or long-grain rice, rinsed
  • 1.5 cups low-sodium chicken broth For cooking rice
  • 1 cup fresh pineapple, diced Or canned tidbits, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • ¾ cup teriyaki sauce Homemade or good-quality store-bought
  • 2 tbsp soy sauce or tamari Reduced-sodium if preferred
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup Optional, for extra glaze sweetness
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water Slurry — optional, to thicken glaze
  • 2 tbsp vegetable oil or avocado oil
  • to taste Salt and black pepper
  • Optional: sliced green onions and sesame seeds for garnish Optional: red pepper flakes for heat, chopped cilantro for brightness

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes. Trim a thin slice from the bottom if needed for stability.
  3. Lightly brush the insides with oil and stand them upright in a baking dish.
  4. For added flavor, place peppers cut-side down on a baking tray and roast at 400°F (200°C) for 10–12 minutes.
Cooking the Rice
  1. In a saucepan, combine rinsed rice and chicken broth with a pinch of salt. Bring to a simmer, then cover and cook for 15–18 minutes.
  2. Let the rice rest for 10 minutes with the lid on, then fluff.
  3. For extra flavor, consider cooking the rice with a teaspoon of sesame oil and a bay leaf.
Making the Filling
  1. Heat oil in a skillet over medium-high heat. Add onion and sauté until translucent, about 3–4 minutes.
  2. Add minced garlic and cook for an additional 30 seconds.
  3. Add diced chicken, season with salt and pepper, and cook until golden and nearly cooked through.
  4. Stir in diced pineapple and half a cup of teriyaki sauce along with soy sauce, rice vinegar, and honey. Let simmer for 2–3 minutes.
  5. If a thicker glaze is desired, stir in cornstarch slurry and cook until thickened.
Stuffing the Peppers
  1. In a large bowl, combine the cooked rice and teriyaki chicken mixture, adding 3/4 cup of shredded cheese.
  2. Fill the prepared peppers with the mixture, packing gently but leaving room at the top for more cheese.
  3. Sprinkle the remaining cheese on top of each stuffed pepper.
Baking and Finishing
  1. Pour about 1/4 cup of water or broth into the bottom of the baking dish to keep the peppers moist.
  2. Cover loosely with foil and bake at 375°F (190°C) for 25–30 minutes.
  3. Remove foil, brush the tops with teriyaki sauce, and broil for 2–3 minutes until the cheese is bubbly and brown.
  4. Garnish with sliced green onions and sesame seeds before serving.

Notes

Storage: Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat before serving. Make-ahead: Assemble and refrigerate up to 24 hours before baking.