Teriyaki Pineapple Chicken Stuffed Peppers

The first time I made stuffed peppers, I was trying to use up a glut of bell peppers from my garden and some leftover rice from the night before. My kids wrinkled their noses at the sight of whole peppers on their plates, until they caught a whiff of that sweet teriyaki glaze caramelizing in the oven. Now they request these whenever we have friends over for dinner, and honestly, I love how something so colorful can taste even better than it looks.

Last summer, I served these at a backyard potluck when our neighbor brought over the most incredible fresh pineapple from her family farm. She taught me that grilling the pineapple for just a few minutes before adding it to the filling brings out a smoky sweetness that pairs beautifully with the ginger and garlic in the teriyaki sauce. I have never looked back, and neither has anyone who has tried them since.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because they are naturally sweeter than green ones and hold their shape beautifully during baking
• 2 cups cooked jasmine or basmati rice: Jasmine rice has this wonderful floral aroma that complements the teriyaki flavors, but basmati works perfectly too
• 1 lb boneless skinless chicken breast: Cutting the chicken into small 1/2-inch pieces helps it cook quickly and stay tender
• 1 cup fresh pineapple: Fresh pineapple adds such a bright sweetness, though drained canned pineapple works in a pinch
• 1/2 cup red onion: The red onion becomes mellow and sweet as it sautes, adding depth without overpowering
• 1/2 cup green onions: These add a fresh pop and mild onion flavor that brightens the whole dish
• 1/2 cup shredded carrots: Carrots bring color and a subtle sweetness that plays nicely with the pineapple
• 1 tablespoon vegetable oil: A neutral oil lets the other flavors shine without competing
• Salt and pepper: Season each layer as you go for the best flavor throughout
• 1/3 cup low-sodium soy sauce: Low-sodium gives you control over the salt level while still providing that rich umami base
• 2 tablespoons honey or brown sugar: Honey creates a gorgeous glossy finish, but brown sugar adds a deeper molasses note
• 2 tablespoons rice vinegar: This adds just the right amount of acidity to cut through the sweet and balance the flavors
• 1 tablespoon sesame oil: Toasted sesame oil brings that nutty aroma that screams teriyaki
• 2 teaspoons fresh ginger: Fresh ginger has a zing that powdered ginger just cannot match
• 2 cloves garlic: Mince it finely so it distributes evenly through the sauce
• 2 teaspoons cornstarch mixed with 2 tablespoons water: This slurry transforms the sauce into a glossy glaze that clings to every bite
• 1 tablespoon sesame seeds: Toast them briefly in a dry pan for the most fragrant finish
• 2 tablespoons fresh cilantro or green onions: Fresh herbs at the end add color and a bright finish

Instructions

Get your peppers ready:

Preheat your oven to 375°F and cut the tops off those peppers. Pull out the seeds and white membranes, then set them snugly in a baking dish like they are waiting to be filled. A light sprinkle of salt inside each pepper helps draw out moisture and seasons from the inside out.

Whisk up that teriyaki magic:

In a small saucepan, combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, ginger, and garlic. Let it come to a gentle bubble, then stir in that cornstarch slurry. Watch it thicken into this beautiful glossy sauce that coats the back of a spoon, about 2 minutes. Set it aside to cool slightly.

Cook the chicken until golden:

Heat that tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers. Add your chicken pieces in a single layer, season with salt and pepper, and let them develop a nice golden crust. This should take about 5 to 6 minutes, and you will know they are done when they are no longer pink in the center.

Add the aromatics:

Toss in the red onion and shredded carrots. Let them soften and become fragrant, about 2 to 3 minutes. Your kitchen should start smelling amazing right about now.

Bring it all together:

Add the pineapple, green onions, cooked rice, and about half of that teriyaki sauce you made. Stir everything together until the rice is coated and the mixture is heated through, about 2 to 3 minutes. Taste and add more salt or pepper if needed.

Fill those peppers:

Spoon the filling generously into each hollowed pepper, really packing it in. Drizzle a little more teriyaki sauce over the top of each stuffed pepper for that extra shine.

Bake until tender:

Cover the baking dish tightly with foil and bake for 25 minutes. Then uncover, brush with the remaining teriyaki sauce, and bake for another 10 minutes until the peppers are tender and yielding to a fork.

Finish with flair:

Scatter those sesame seeds and fresh cilantro or green onions over the top while the peppers are still hot. Let everyone see how gorgeous they look before they start digging in.

Save

These stuffed peppers have become my go-to for new neighbors, birthdays, and even those random Tuesdays when we need something that feels special but does not take forever to put together. There is something about the way the sweet and salty flavors meld together that makes people pause and ask what is in that sauce.

Making Ahead

You can prepare the filling up to a day in advance and store it in the refrigerator. The peppers can also be hollowed out and kept wrapped in the fridge. When you are ready to bake, just fill them and pop them in the oven.

Customizing Your Filling

Sometimes I swap in ground turkey or even crumbled tofu for a lighter version. The teriyaki sauce works with just about any protein, and the vegetables can change with the seasons.

Serving Ideas

These peppers are substantial enough to stand alone, but a simple side salad dressed with rice vinegar adds a nice contrast. The sweetness also pairs beautifully with something crisp and acidic.

• A cucumber salad with rice vinegar dressing cuts through the richness
• Steamed edamame with sea salt makes an easy starter
• Leftover filling works perfectly for lunch the next day

Save

These peppers always make me think of how the best recipes often start with using what we have on hand and end up becoming something we cannot wait to make again. Happy cooking.

Recipe FAQs

→ Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. Bake when ready to serve, adding a few extra minutes if baking cold from the fridge.

→ What other protein works well in this filling?

Ground turkey, pork, or even tofu cubes make excellent substitutes for chicken breast. Leftover rotisserie chicken also works perfectly for a quicker preparation.

→ Can I freeze these teriyaki stuffed peppers?

Absolutely. Wrap individual peppers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until warmed through.

→ How do I make this gluten-free?

Simply substitute tamari or coconut aminos for the soy sauce, and verify that all other ingredients are certified gluten-free. The cornstarch thickener is naturally gluten-free.

→ What sides pair well with these stuffed peppers?

A crisp Asian-style slaw, steamed edamame, or miso soup complement the flavors beautifully. For a lighter meal, serve alone since the peppers already contain rice and vegetables.

→ Can I use different colored peppers?

Red, yellow, and orange peppers are sweeter and roast beautifully. Green peppers work too but have a slightly more bitter profile. Mixing colors creates an attractive presentation.