Get ready to fall in love with the vibrant flavors and comforting textures of this Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe. This dish perfectly balances savory chicken, sweet pineapple, and tangy teriyaki sauce all nestled inside colorful bell peppers. It’s a feast for both your eyes and your taste buds, offering a satisfying meal that’s easy to prepare and sure to impress anyone at your dinner table. Whether you’re cooking for a cozy night in or feeding a group, this recipe brings together harmony and bold flavors in every bite.
Ingredients You’ll Need
The beauty of this Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe lies in its straightforward yet flavor-packed ingredients. Each one plays a crucial role, whether enhancing the sweetness, adding texture, or delivering that satisfying umami punch.
- 4 large bell peppers, halved and seeds removed: Colorful vessels that hold all the delicious filling and soften beautifully when baked.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the peppers.
- 1 pound cooked chicken breast, shredded or diced: The hearty protein base that soaks up all the flavorful sauce.
- 2 cups cooked rice: The comforting filler that adds a nice chew and completes the dish.
- 1 cup canned pineapple tidbits, drained: Bursts of sweet juiciness that complement the savory elements perfectly.
- 1/2 cup teriyaki sauce: The star seasoning bringing a sweet-savory glaze to the entire dish.
- 1/2 teaspoon garlic powder: Adds subtle depth without overpowering.
- 1/2 teaspoon onion powder: Enhances the savory base with gentle aromatics.
- 1/4 teaspoon black pepper: A little kick that balances sweetness and richness.
- 1 cup shredded mozzarella cheese or a cheese blend: Melts to a gooey, golden topping that pulls everything together.
- 2 green onions, sliced (optional, for garnish): Provide fresh, zesty bites and vibrant color when sprinkled on top.
- Sesame seeds (optional, for garnish): Add a nice crunch and an authentic touch of Asian flair.
How to Make Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
Step 1: Preparing the Peppers
Start by preheating your oven to 375°F (190°C). Then arrange the halved bell peppers cut side up in a baking dish and drizzle them with olive oil. This little oil bath helps the peppers soften and build flavor while baking.
Step 2: Softening the Peppers
Pop the peppers into the oven for about 10 minutes. This softens their texture just enough to make them tender but still sturdy enough to hold the filling without falling apart.
Step 3: Mixing the Filling
While the peppers are baking, combine the shredded chicken, cooked rice, and pineapple tidbits in a large bowl. Add the teriyaki sauce, garlic powder, onion powder, and black pepper. Give it a generous stir to coat everything evenly—this mix is the delicious heart of your Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe.
Step 4: Filling the Peppers
Once the peppers have softened, carefully take them out of the oven and fill each half with the chicken and rice mixture, packing it gently but firmly so each bite is balanced and flavorful.
Step 5: Adding Cheese and Baking
Sprinkle a generous layer of shredded mozzarella or your favorite cheese blend over the stuffed peppers. Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Final Touches
Once baked, remove the peppers and sprinkle green onions and sesame seeds over the top for a fresh, crunchy finish that adds color and extra flavor to your Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe.
How to Serve Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
Garnishes
A simple garnish can elevate this dish beautifully. Freshly sliced green onions add a bright, zesty pop while toasted sesame seeds bring crunch and a nutty depth that perfectly complements the sweet and savory flavors.
Side Dishes
This recipe shines as a complete meal, but pairing it with a crisp side salad or steamed broccoli can add freshness and crunch. For a heartier option, consider serving with egg rolls or a light miso soup to round out the meal with complementary Asian-inspired tastes.
Creative Ways to Present
To impress your guests or family, try serving these stuffed peppers on a wooden platter sprinkled with extra sesame seeds and finely chopped cilantro. You could also serve each pepper half on a bed of wilted spinach or baby greens for a pop of color and additional nutrition.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of this Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, and the flavors actually meld together beautifully overnight.
Freezing
For longer storage, these stuffed peppers freeze wonderfully. Wrap each pepper tightly in plastic wrap and then place in a freezer-safe container or bag. They can be frozen for up to 2 months without losing taste or texture.
Reheating
To reheat, thaw frozen peppers in the refrigerator overnight. Warm them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. This helps maintain the structure and keeps the cheese delightfully melty.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While white rice is classic, brown rice or jasmine rice work wonderfully too, adding extra flavor and nutrition without compromising texture.
Is it okay to use fresh pineapple instead of canned?
Fresh pineapple can be a fantastic substitute and will lend a fresher, juicier texture. Just remember to drain it well to avoid making the filling too wet.
Can this recipe be made vegetarian?
Yes! Simply swap the chicken for diced tofu, tempeh, or a hearty vegetable mix such as mushrooms and zucchini to keep things deliciously plant-based.
Can I prepare the filling ahead of time?
Definitely. You can make the filling a day in advance and store it in the fridge. When ready to cook, just fill the peppers and bake as directed.
What other cheeses can I use besides mozzarella?
Creamy cheeses like Monterey Jack or a mild cheddar blend pair beautifully with the teriyaki flavors. You could also try a mozzarella and Parmesan combo for extra depth.
Final Thoughts
This Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe is pure comfort food with a bright, tropical twist that’s truly unforgettable. It’s a dish that’s easy enough for a weeknight but impressive enough for guests, blending sweet, savory, and cheesy elements in every wonderful bite. Give it a try—once you do, this recipe will no doubt become a favorite to turn to time and time again.
Print
Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
This Irresistible Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe combines tender bell peppers filled with a savory and sweet mixture of shredded chicken, rice, pineapple, and teriyaki sauce, topped with melted mozzarella cheese. It’s an easy, flavorful dish perfect for a family dinner that balances protein, carbs, and a hint of tropical sweetness.
Ingredients
Stuffed Peppers
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Place the halved bell peppers cut side up in a baking dish and drizzle with olive oil to coat them lightly.
- Parbake Peppers: Bake the peppers for 10 minutes to soften them slightly, making them easier to stuff.
- Mix Filling: In a large bowl, combine the shredded chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper, mixing thoroughly to ensure all flavors are well blended.
- Stuff Peppers: Remove the peppers from the oven and carefully fill each half with the chicken and rice mixture evenly.
- Add Cheese: Sprinkle shredded mozzarella cheese over the top of each stuffed pepper to add a creamy, melted finish.
- Bake Stuffed Peppers: Return the baking dish to the oven and bake for 20 minutes, or until the cheese has melted and is bubbly and golden.
- Garnish: Once baked, garnish with sliced green onions and sesame seeds for extra flavor and presentation, if desired.
- Serve: Serve the stuffed peppers hot and enjoy this delicious, satisfying meal.
Notes
- You can substitute shredded mozzarella with your favorite cheese blend or a vegan cheese alternative for a different flavor.
- Use brown rice or cauliflower rice as a healthier or low-carb alternative.
- For a spicier kick, add red pepper flakes or diced jalapeños to the filling mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure to drain pineapple tidbits well to avoid excess moisture in the filling.
