Name: Teriyaki Pineapple Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 6 red bell peppers; 2 cups cooked chicken (diced); 1 ½ cups cooked rice; 1 cup pineapple chunks; ½ cup teriyaki sauce (plus extra for drizzling); 3 green onions (chopped); 1 tbsp sesame seeds

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Teriyaki pineapple chicken stuffed peppers remind me of the first Christmas potluck I ever hosted with my friends. I wanted to serve something colorful, festive, and comforting without spending all day in the kitchen and these vibrant red bell peppers stuffed with sweet and savory goodness hit every mark. So I prepped everything the night before and when I pulled them out of the oven on party day, the sweet teriyaki aroma mixed with the tangy pineapple had everyone heading straight to the table.

Over time and through family dinners and holiday lunches this dish has earned a permanent place in my rotation. It’s packed with protein, has a great balance of flavors, and it’s honestly one of those recipes that looks impressive without being fussy. Whether you’re hosting or just meal prepping for the week these peppers are a total win.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Red bell peppers – These hold everything together and roast up beautifully while staying tender.
Cooked chicken – A great protein base that absorbs the teriyaki sauce perfectly.
Pineapple chunks – They add a juicy sweetness that brightens up every bite.
Teriyaki sauce – Brings in bold, savory flavor with hints of sweetness.
Cooked rice – Helps bulk up the filling and soak up all the saucy goodness.
Green onions – For freshness and a little bit of crunch.
Sesame seeds – Add texture and a nutty finish on top.

Tools You’ll Need

Baking dish – I use this to arrange and bake the stuffed peppers all at once.
Mixing bowl – To combine the filling ingredients evenly before stuffing.
Spoon – For scooping the filling into the peppers without making a mess.
Knife – Essential for slicing off the pepper tops and dicing other ingredients.
Foil – Helps keep the peppers moist while baking by covering them partway through.

Instructions

Step 1

I start by preheating my oven to 375°F which gives the peppers just the right amount of roasting without drying them out.

Step 2

Next, I slice the tops off the red bell peppers and remove the seeds and membranes inside. I like to keep the bottoms intact so they stand upright in the baking dish.

Step 3

In a large bowl, I combine the cooked chicken, pineapple chunks, rice, about half of the teriyaki sauce, and a handful of chopped green onions. I mix everything until it’s well-coated and evenly combined.

Step 4

Then, I spoon the mixture into each hollowed pepper, packing it just enough so it stays full without overflowing.

Step 5

I drizzle a little extra teriyaki sauce on top of each pepper, then cover the baking dish loosely with foil and bake for 25 minutes.

Step 6

After that, I remove the foil and bake for another 10–15 minutes until the tops are slightly caramelized and the peppers are fork-tender.

Step 7

Before serving, I sprinkle sesame seeds and more green onions for a pop of color and flavor.

Tips

I sometimes use rotisserie chicken to save time and add more flavor.

For extra texture, I mix in diced water chestnuts or chopped cashews.

If you like heat, a drizzle of sriracha or crushed red pepper flakes does the trick.

Ways to Serve

Pair with a simple green salad or miso soup for a balanced meal.

Serve it as a main dish at a potluck or family dinner.

Slice leftovers in half and enjoy them wrapped in lettuce for a low-carb lunch.

Frequently Asked Questions

Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?

Yes you can! I usually prep and stuff the peppers a day in advance and bake them right before serving.

What type of rice works best?

I often use jasmine or brown rice depending on what I have but any cooked rice will do.

Can I freeze stuffed peppers?

Absolutely. I wrap them individually and freeze after baking. Just reheat in the oven until warmed through.

Is there a vegetarian version of this dish?

Yes just swap the chicken for tofu or chickpeas and use your favorite teriyaki sauce to coat the mix.

See You in the Kitchen

I hope you give these teriyaki pineapple chicken stuffed peppers a try! They’ve brought warmth and bold flavor to so many of my gatherings and I’d love to hear how they turn out for you. Don’t forget to tag me if you share them – your twists and toppings are always fun to see!

Happy Cooking!