Teriyaki Pineapple Chicken Stuffed Peppers Recipe

If you’re looking to bring a bold pop of flavor and summertime vibes to your dinner table, Teriyaki Pineapple Chicken Stuffed Peppers are about to become your new staple. In every bite, you’ll taste the sweet-tangy combination of pineapple and rich teriyaki, wrapped up in juicy, roasted bell peppers. This recipe is a gorgeous blend of colors, textures, and craveable flavors, making it equally welcome for busy weeknights or festive weekends. Plus, the process is a total breeze—from skillet to oven to plate, you’ll have a dish that’s as fun to make as it is to eat.

Ingredients You’ll Need

The magic of Teriyaki Pineapple Chicken Stuffed Peppers lies in its simple ingredient list, where each element adds to the star-studded flavor parade. These essentials build the perfect harmony of sweetness, savoriness, and comforting texture, all with barely any fuss.

• Ground chicken: Lean, quick to cook, and the perfect protein to soak up those teriyaki and pineapple flavors.
• Cooked rice: Adds heartiness and helps bind the filling together for a satisfying bite.
• Diced pineapple (fresh or canned): Brings juicy sweetness and a hint of tropical flair—feel free to use what’s on hand.
• Teriyaki sauce: The backbone of that signature sweet and savory glaze; choose your favorite brand or homemade!
• Large bell peppers (any color): Crisp and vibrant, they become tender edible bowls after roasting.
• Chopped green onions: Adds a pop of freshness and mild zing to each serving.
• Olive oil: For sautéing your chicken to juicy, golden perfection.
• Garlic powder: Lends mellow, savory depth throughout your filling.
• Ginger powder: Elevates everything with gentle warmth and a classic Asian-inspired note.
• Salt and pepper: Essential for balancing all the bold flavors in your filling.
• Sesame seeds (optional): A lovely little garnish that adds nuttiness and crunch on top.

How to Make Teriyaki Pineapple Chicken Stuffed Peppers

Step 1: Prep Your Peppers

Start by preheating your oven to 375°F (190°C), giving it time to reach that perfect roasting temperature. Slice the tops off your bell peppers, scoop out the seeds and membranes, and stand them up in a baking dish. This quick prep guarantees the peppers will hold their tasty filling and roast evenly without toppling over in the oven.

Step 2: Brown the Chicken

Heat the olive oil in a large skillet over medium heat, then add your ground chicken. Cook it for about 5 to 7 minutes, stirring occasionally, until it’s just golden and cooked through. Browning at this stage adds terrific flavor and prevents any excess moisture later—key for stuffed peppers that aren’t soggy!

Step 3: Season the Filling

Next, sprinkle in the garlic powder, ginger powder, and a good pinch of salt and pepper. Let the spices toast for about one minute, mingling with the chicken and infusing every bite with savory warmth. You’ll immediately notice the irresistible aromatic boost!

Step 4: Build the Sweet-Savory Mixture

To your skillet, add cooked rice, diced pineapple, and teriyaki sauce. Stir everything together, making sure the chicken and rice are glistening and the pineapple is evenly distributed. Let it all cook for 2-3 minutes—just long enough for the flavors to marry and the filling to heat through without getting mushy.

Step 5: Stuff and Bake

Now comes the fun part: spoon the warm filling into your prepared bell peppers, packing each one in gently. Once filled, cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and let them bake for another 10 minutes, until the peppers are fork-tender and slightly caramelized on the edges. Your kitchen will smell incredible by this point!

Step 6: Add Garnishes

Right before serving, sprinkle on chopped green onions and, if you like, a dash of sesame seeds. That final touch makes your Teriyaki Pineapple Chicken Stuffed Peppers look as fantastic as they taste!

How to Serve Teriyaki Pineapple Chicken Stuffed Peppers

Garnishes

The right garnish brings both flavor and a touch of flair. Chopped green onions add brightness and fresh crunch, while a sprinkle of sesame seeds gives a gentle nuttiness. For even more color and kick, scatter a few extra pineapple tidbits or a drizzle of extra teriyaki sauce right before serving.

Side Dishes

These peppers are a meal on their own but really shine alongside simple sides! Steamed edamame, a crunchy Asian slaw, or a bowl of miso soup are all lovely companions. A scoop of fluffy jasmine rice or a chilled cucumber salad is perfect for rounding things out and soaking up all that delicious sauce.

Creative Ways to Present

Presentation takes the Teriyaki Pineapple Chicken Stuffed Peppers to show-stopper status. Try slicing your peppers in half before stuffing for adorable boats, or serve on individual plates with chopsticks for an East-meets-West twist. Arranging a rainbow of different bell pepper colors turns this dish into the centerpiece for any gathering!

Make Ahead and Storage

Storing Leftovers

If you have extra stuffed peppers, let them cool to room temperature before wrapping each one tightly or storing in an airtight container. They’ll hold up beautifully in the refrigerator for up to 3 days, making for delicious grab-and-go lunches or quick dinners.

Freezing

Teriyaki Pineapple Chicken Stuffed Peppers freeze surprisingly well! Place cooled peppers on a tray until firm, then transfer to freezer-safe containers or bags for up to two months. To prevent sogginess, avoid garnishing until reheated and ready to serve.

Reheating

For best results, thaw frozen peppers overnight in the fridge. Reheat in a covered baking dish at 350°F (175°C) until hot throughout, usually about 15-20 minutes. A quick minute in the microwave works too—just cover and use medium power to keep things juicy.

FAQs

Can I substitute ground turkey or beef in this recipe?

Absolutely! Ground turkey or beef will work just as well, offering a slightly different but equally delicious flavor profile to your Teriyaki Pineapple Chicken Stuffed Peppers.

Is it okay to use quinoa or cauliflower rice instead of regular rice?

Yes, swapping in cooked quinoa or cauliflower rice is a great way to make these peppers gluten-free or lower in carbs. Just be sure any grain or veggie base is fully cooked before mixing with the other ingredients.

What’s the best way to keep peppers upright while baking?

Standing the peppers snugly together in a baking dish keeps them upright. If your dish is too large, crumple a little foil around the sides to help them stay put during baking.

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

Definitely! Assemble and stuff the peppers, then cover and chill them in the fridge up to 24 hours in advance. Just bake as directed when you’re ready to eat.

Are there ways to make this recipe vegetarian or vegan?

For a plant-based version, substitute the chicken with crumbled tofu or your favorite plant-based ground meat. Check that your teriyaki sauce is vegan-friendly, and you’ll have a dish everyone can enjoy!

Final Thoughts

Once you try Teriyaki Pineapple Chicken Stuffed Peppers, you’ll find any excuse to make them again—whether as a weeknight treat or a standout party dish. There’s something irresistible about those sweet, savory flavors all tucked into a perfectly roasted pepper. Go ahead and give this recipe a try, and let it transform your dinner time into a mini celebration!

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