Sticky Teriyaki Pineapple Chicken & Rice Stuffed Peppers

If you are looking for a dinner that screams “flavor explosion” while keeping things vibrant and healthy, look no further. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the ultimate weeknight savior. Imagine sweet, juicy pineapple chunks seared to perfection, savory golden chicken, and fluffy rice, all tossed in a sticky, homemade teriyaki glaze and nestled inside a tender, roasted yellow bell pepper. It is a meal that looks impressive enough for guests but is simple enough to whip up on a busy Tuesday.

This dish is a fantastic fusion of textures and tastes. You get the crunch of the pepper, the softness of the rice, the chew of the chicken, and that undeniable sweet-and-savory kick from the sauce. Plus, the presentation is just gorgeous—those bright yellow peppers act as edible bowls that make cleanup a breeze and portion control automatic (though you’ll definitely want seconds!).

---

Why You Will Love This Recipe

There are a million ways to stuff a pepper, but this Asian-inspired twist is a game-changer. Here is why this recipe deserves a spot in your regular rotation:

• Flavor Balance: The sweetness of the pineapple perfectly cuts through the salty richness of the soy-based glaze.
• Meal Prep Friendly: These reheat beautifully, making them perfect for work lunches.
• Versatile: You can easily swap proteins or grains based on what you have in your pantry.
• Kid-Approved: The natural sweetness of the teriyaki and fruit makes this a hit with picky eaters.

---

Ingredients

To make this mouth-watering dish, you will need the following simple ingredients. We are breaking them down into the peppers, the filling, and that glossy sauce.

The Peppers & Base

• 4-5 large Yellow Bell Peppers (Red or Orange work too, but Yellow is sweeter)
• 2 cups cooked Jasmine or White Rice (day-old rice works best for texture)
• 1 tbsp sesame oil (for cooking)
• 1 lb boneless, skinless Chicken Breasts, cut into bite-sized cubes
• 1 cup fresh Pineapple, diced into small chunks

The Homemade Teriyaki Sauce

• 1/2 cup Soy Sauce (use low-sodium if preferred)
• 1/4 cup Water
• 1/4 cup Brown Sugar, packed
• 1 tbsp Rice Vinegar
• 1 tsp fresh Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Cornstarch + 1 tbsp water (slurry for thickening)

Garnishes

• 1 tbsp White Sesame Seeds
• 2 Green Onions (Scallions), sliced thinly
• Fresh Cilantro (optional)

---

Instructions

Follow these step-by-step instructions to achieve that perfect glossy finish and tender pepper shell.

1. Prep the Peppers

Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice the tops off and remove the seeds and white membranes from the inside. If the peppers wobble, slightly trim the bottom (careful not to cut a hole) so they stand upright. Place them in a baking dish, add a splash of water to the bottom of the dish, cover with foil, and bake for 20 minutes to soften them slightly while you make the filling.

2. Sear the Chicken

While the peppers are pre-baking, heat the sesame oil in a large skillet over medium-high heat. Add the cubed chicken breasts. Season lightly with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

3. Caramelize the Pineapple

In the same pan (don’t wash it, that flavor is gold!), add the diced pineapple. Cook for 2-3 minutes until the edges start to brown and caramelize. This brings out the sweetness. Add the chicken back into the pan.

4. Make the Sticky Sauce

In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, ginger, and garlic. Pour this mixture over the chicken and pineapple in the skillet. Let it bubble for a minute. Whisk your cornstarch and water together to make a slurry, then pour it into the pan. Stir constantly until the sauce thickens into a glossy glaze (about 1 minute).

5. Combine the Filling

Turn off the heat. Add the cooked rice to the skillet and toss everything together gently. Ensure every grain of rice and piece of chicken is coated in that beautiful brown sauce.

6. Stuff and Bake

Remove the peppers from the oven. Carefully spoon the chicken, pineapple, and rice mixture into the hollowed-out peppers. mound the filling slightly at the top for a generous look. Return the stuffed peppers to the oven (uncovered) and bake for another 10-15 minutes. This allows the flavors to meld and the peppers to finish tenderizing without getting mushy.

7. Garnish and Serve

Remove from the oven. Immediately sprinkle with sesame seeds and fresh green onions. Serve hot!

---

Tips for Success

Creating the perfect stuffed pepper is an art, but these tips make it easy:

• Don’t Overcook the Peppers: Par-baking them with foil helps them steam and soften, but removing the foil for the final bake ensures they keep their structure and don’t collapse.
• Sauce Consistency: If your sauce gets too thick, add a tablespoon of water. It should coat the back of a spoon like liquid glass.
• Rice Choice: While white rice is traditional for teriyaki, brown rice adds a nutty flavor and more fiber. Just remember brown rice takes longer to cook initially.
• Pineapple: Fresh pineapple is superior for texture, but canned pineapple works in a pinch. Just be sure to drain it very well so the sauce doesn’t get watery.

---

Variations

Customizing this recipe is half the fun! Here are a few ways to switch it up:

• Make it Spicy: Add a teaspoon of red pepper flakes or a squirt of Sriracha to the teriyaki sauce for a “Swicy” (Sweet + Spicy) kick.
• Low Carb Option: Swap the white rice for cauliflower rice. Since cauliflower releases moisture, skip adding water to the baking dish.
• Vegetarian Twist: Replace the chicken with firm tofu cubes or extra veggies like broccoli florets and snap peas.
• Cheesy Delight: While not traditional for teriyaki, a sprinkle of mozzarella on top in the last 2 minutes of baking adds a gooey comfort food element.

---

Serving Suggestions

These stuffed peppers are a complete meal on their own, containing protein, carbs, and veggies. However, if you want to stretch the meal further, consider serving them with:

• A side of steamed edamame with sea salt.
• A crisp Asian cucumber salad with vinegar dressing.
• Crispy egg rolls or spring rolls.
• Miso soup as a starter.

---

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3-4 days. The flavors often get even better the next day as the sauce soaks into the rice.

Freezer: You can freeze these! Wrap each cooked and cooled pepper individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

Reheating: To reheat, slice the pepper in half (to help the center heat up faster) and microwave for 2-3 minutes. Alternatively, bake covered with foil at 350°F for 15-20 minutes.

---

Health Benefits

Not only is this dish delicious, but it’s also packed with nutrients:

• Bell Peppers: One of the highest vegetable sources of Vitamin C, essential for immune health.
• Pineapple: Contains bromelain, an enzyme that aids digestion and reduces inflammation.
• Ginger & Garlic: Both are powerful antioxidants known for their anti-inflammatory properties.
• Lean Protein: Chicken breast is excellent for muscle maintenance without excessive saturated fat.

Enjoy bringing a taste of the tropics to your dinner table with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. It is the perfect combination of healthy, hearty, and homemade!