Teriyaki Pineapple Chicken Peppers

This colorful twist on stuffed peppers has completely changed how my family thinks about weeknight dinners. The combination of sweet pineapple with savory teriyaki sauce creates an addictive glaze that keeps everyone coming back for seconds, and the bell peppers transform into tender edible bowls that hold all those incredible flavors together.

I stumbled upon this recipe when trying to use up leftover pineapple from a party, and it turned into one of those happy accidents that becomes a regular rotation meal. My teenagers actually get excited when they see those colorful peppers coming out of the oven, which is saying something in a house where vegetables usually get pushed around the plate.

Gather Your Ingredients

• Chicken breasts: 2 large, boneless, skinless, already shredded. Using pre-cooked rotisserie chicken saves even more time and adds extra flavor from the seasoning. Look for breasts that are plump and pale pink without any grey spots.
• Cooked rice: 1 cup, either white or brown. Day old rice actually works better because it holds its texture and does not get mushy when mixed with the sauce. Brown rice adds a nutty flavor and more fiber.
• Diced pineapple: 1/2 cup, fresh or canned but make sure to drain it well. Fresh pineapple gives you bright acidity while canned is sweeter and more convenient. The juice should be saved for smoothies rather than adding excess moisture to your filling.
• Teriyaki sauce: 1/4 cup. Store bought works perfectly fine but check the label for gluten if needed. San J or Kikkoman are reliable brands that balance sweet and salty beautifully.
• Olive oil: 1 tablespoon for cooking the filling. Extra virgin adds more flavor but regular olive oil has a higher smoke point for sautéing.
• Garlic: 2 cloves, minced fresh. Pre-minced jarred garlic works in a pinch but fresh garlic releases more aromatic oils that really enhance the overall dish.
• Ground ginger: 1 teaspoon. This adds warmth and complements the teriyaki perfectly. Fresh grated ginger can be substituted using about one tablespoon for more intense flavor.
• Red pepper flakes: 1/2 teaspoon, optional but recommended. Adds just enough heat to balance the sweetness without overwhelming kids. Adjust based on your family's spice tolerance.
• Salt and pepper: To taste. The teriyaki sauce already contains salt so taste before adding more. Freshly cracked black pepper makes a noticeable difference.
• Bell peppers: 4 large, any color, with tops cut off and seeds removed. Red and yellow peppers are sweeter while green ones have a slightly bitter edge. Choose peppers that can stand upright on their own.
• Olive oil for drizzling: 1 tablespoon. This helps the pepper skins develop slight charring and prevents them from drying out during baking.
• Shredded mozzarella or cheddar cheese: 1/4 cup, optional. Mozzarella melts smoothly while cheddar adds sharp tang. Using both creates an incredible cheese pull.

How to Make It

Prepare the Peppers

Set your oven to preheat at 375°F which gives you the perfect temperature to cook the peppers until tender without burning them. Take each bell pepper and carefully slice off the top about half an inch down, creating a wide opening. Use a small knife to cut around the stem and pull it out along with the seed core. Reach inside with your fingers or a spoon to scrape out any remaining seeds and white membranes which can taste bitter. Rinse the peppers under cold water to remove any stray seeds. If you prefer softer peppers that are easier to cut when eating, bring a large pot of water to boil and submerge the peppers for 5 to 6 minutes until they just start to soften, then drain them upside down. Arrange the peppers upright in a baking dish that holds them snugly so they support each other and will not tip over during baking.

Create the Teriyaki Chicken Filling

Place a large skillet over medium heat and add one tablespoon of olive oil, swirling it around to coat the bottom evenly. Once the oil shimmers and flows easily, add the minced garlic and let it cook for 1 to 2 minutes, stirring frequently with a wooden spoon. You want the garlic to become fragrant and just barely golden, not brown which would make it bitter. Add your shredded chicken to the pan, breaking up any clumps with your spoon so it spreads evenly across the surface. Pour the teriyaki sauce over the chicken and toss everything together until each piece is coated in that glossy sauce. Add the diced pineapple chunks, the ground ginger, and red pepper flakes if you are using them, along with a few grinds of black pepper. Taste a small piece and add salt only if needed since teriyaki sauce can be quite salty already. Let this mixture cook together for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken. The pineapple will soften and release its juices which blend into the sauce. Remove the pan from heat and fold in your cooked rice, making sure every grain gets coated with the teriyaki mixture and distributed evenly throughout.

Stuff and Oil the Peppers

Using a large spoon, scoop generous amounts of the chicken and rice mixture into each hollowed pepper. Press down gently with the back of the spoon to pack the filling and eliminate air pockets, but do not press so hard that you crack the pepper walls. Fill each pepper all the way to the top, creating a slight mound if you have extra filling. The mixture will settle slightly during baking so do not worry about overfilling. Drizzle about a teaspoon of olive oil over the top of each stuffed pepper, letting it run down the sides. This creates a beautiful sheen and helps the exposed rice on top get slightly crispy rather than dried out.

Bake Until Tender

Tear off a piece of aluminum foil large enough to cover your baking dish completely. Place it over the peppers and crimp the edges around the dish to seal in the steam, which will help cook the peppers evenly and keep the filling moist. Slide the dish into your preheated oven on the center rack where heat circulates best. Set a timer for 25 minutes for peppers that still have a bit of structure, or 30 minutes if you prefer them very soft and almost melting. For the last 5 minutes of cooking, carefully remove the foil to expose the tops. This allows excess moisture to evaporate and gives the rice on top a chance to develop some texture and light browning around the edges.

Add the Cheese Finish

If you decided to use cheese, sprinkle the shredded mozzarella or cheddar evenly over the top of each pepper once you have removed the foil. The residual heat of the oven during those final 5 minutes will melt the cheese into a gooey, golden layer. Watch through the oven window as the cheese bubbles and starts to turn golden brown in spots. Once the cheese has melted completely and the peppers look tender when you gently press them with the back of a spoon, remove the dish from the oven using oven mitts. Let the peppers rest for about 3 minutes before serving, which allows the filling to set slightly and makes them easier to transfer to plates without falling apart.

The pineapple in this recipe holds a special place in my heart because it reminds me of the Hawaiian vacation where I first tasted something similar at a local restaurant. I came home determined to recreate those flavors, and after several attempts, this version finally captured that perfect balance of tangy fruit against rich teriyaki. My daughter now requests these peppers for her birthday dinner every year, which beats cake for dinner any day in my book.

Flavor Boosters

Ground turkey or pork works beautifully in place of chicken and adds a different flavor dimension. Turkey stays lean while ground pork brings more richness and fat that carries the teriyaki flavor even better. For a vegetarian version, swap the chicken for cubed extra firm tofu or use black beans and corn. Cauliflower rice can replace regular rice for a lower carb option. Mango or peach chunks substitute wonderfully for pineapple, and coconut aminos can be used instead of teriyaki sauce for a soy free, lower sodium alternative. Quinoa instead of rice boosts the protein content and adds a pleasant nutty texture that holds up well to the sauce.

Serving Suggestions

These peppers look stunning on the plate by themselves, but pairing them with the right sides takes the meal to the next level. Try a simple cucumber salad dressed with rice vinegar and sesame oil, steamed edamame sprinkled with sea salt, vegetable fried rice, garlic sautéed bok choy, or a light miso soup. Fresh lime wedges, crushed peanuts or cashews, and pickled ginger on the side add extra brightness and texture.

Creative Twists

During fall and winter, swap the pineapple for diced apple or pear and add a pinch of Chinese five spice to the filling. In spring, incorporate snap peas and water chestnuts for crunch. Summer versions can include corn and diced zucchini. Add sliced shiitake mushrooms in winter, increase vegetable content for spring, or grill the peppers in summer for a smoky flavor. These seasonal swaps keep the recipe fresh year round.

This recipe brings restaurant flavor and vibrant color to your table while keeping prep and cleanup easy. With endless customizable options, these stuffed peppers will become a new family favorite for weeknights and special occasions alike.

Common Questions About This Recipe

→ Can I use brown rice instead of white rice?

Yes, both white and brown cooked rice work well in this dish. Brown rice will add a nuttier flavor and extra fiber.

→ Is it possible to make this meal vegetarian?

Absolutely. Substitute shredded cooked chicken with canned chickpeas, tofu, or a plant-based protein for a satisfying vegetarian version.

→ Can I prepare the peppers ahead of time?

Yes, you can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

→ What peppers are best for stuffing?

Any large bell peppers work well. Red, yellow, and orange varieties are sweeter, while green peppers have a milder flavor.

→ Can the dish be made spicier?

Yes, increase red pepper flakes or add diced jalapeño for extra heat.