Introduction

These Homemade Teriyaki Pineapple Chicken Stuffed Peppers combine juicy chicken, sweet pineapple, and savory teriyaki sauce for a deliciously balanced meal. Stuffed into colorful bell peppers and topped with melted cheese, they make a satisfying and fun dinner option that’s perfect for any weeknight.

Four stuffed bell peppers sit on a round white plate placed on a white marbled surface. Each pepper is hollowed out and filled with a mix of brown cooked ground meat and chunks of yellow pineapple. The peppers include two red, one yellow, and one green, arranged close together. The filling is topped with bright green chopped scallions, and a glossy dark brown sauce pools around the base of the peppers, creating a rich, shiny coating. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers (red, yellow, or green)

1 lb boneless, skinless chicken breast, diced

1 cup pineapple chunks (fresh or canned, drained)

1 cup cooked jasmine rice

1/2 cup teriyaki sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, diced

1 teaspoon grated ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon soy sauce

1 cup shredded mozzarella or Monterey Jack cheese

2 green onions, sliced (optional, for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and fully cooked, about 5–7 minutes. Remove from skillet and set aside.

Step 4: In the same skillet, sauté the onion, garlic, and ginger until the onion becomes translucent and fragrant, about 3–4 minutes.

Step 5: Stir in pineapple chunks, cooked rice, teriyaki sauce, soy sauce, salt, and pepper. Mix well to combine.

Step 6: Return the cooked chicken to the skillet and stir to coat with the sauce and mixture. Simmer for 2–3 minutes.

Step 7: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing gently to pack the filling.

Step 8: Top each stuffed pepper with shredded cheese.

Step 9: Cover the baking dish with aluminum foil and bake for 25 minutes.

Step 10: Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.

Step 11: Garnish with sliced green onions if desired before serving.

Tips & Variations

For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the filling.

Substitute quinoa or cauliflower rice for jasmine rice to make a lower-carb variation.

The stuffed peppers can be assembled ahead of time and stored in the refrigerator until ready to bake.

For a smoky flavor, grill the bell peppers briefly before stuffing them.

FAQs

Can I use other types of bell peppers?

Yes, red, yellow, or green bell peppers all work well. Choose peppers that are firm and have a good cavity for stuffing.

Can I make this recipe vegetarian?

Absolutely. Replace the chicken with extra pineapple, additional vegetables, or a plant-based protein like tofu or tempeh for a vegetarian version.

Dinner

Homemade Teriyaki Pineapple Chicken Stuffed Peppers Recipe