Teriyaki Pineapple Chicken Stuffed Peppers (Printable)

Colorful bell peppers loaded with teriyaki chicken, pineapple chunks, and seasoned rice, baked until tender with a glossy finish.

# What You'll Need:

→ For the Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed

→ For the Filling

02 - 2 cups cooked jasmine or basmati rice
03 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
04 - 1 cup fresh pineapple, diced (or canned, drained)
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup green onions, sliced
07 - 1/2 cup shredded carrots
08 - 1 tablespoon vegetable oil
09 - Salt and pepper, to taste

→ For the Teriyaki Sauce

10 - 1/3 cup low-sodium soy sauce
11 - 2 tablespoons honey or brown sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon sesame oil
14 - 2 teaspoons fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 2 teaspoons cornstarch mixed with 2 tablespoons water

→ For Garnish

17 - 1 tablespoon sesame seeds
18 - 2 tablespoons fresh cilantro or green onions, chopped

# How-To Steps:

01 - Preheat the oven to 375°F. Arrange the hollowed bell peppers in a baking dish; lightly season the insides with salt.
02 - In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through (about 5–6 minutes).
04 - Add red onion and carrots to the skillet; sauté for 2–3 minutes until softened.
05 - Stir in pineapple, green onions, cooked rice, and half of the teriyaki sauce. Mix well, cooking for another 2–3 minutes until heated through.
06 - Spoon the chicken and rice mixture evenly into the prepared bell peppers. Drizzle with a little more teriyaki sauce.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Uncover, brush with remaining teriyaki sauce, and bake for another 10 minutes, until peppers are tender.
09 - Remove from oven. Garnish with sesame seeds and cilantro or extra green onions before serving.

# Expert Suggestions:

01 -
  • The combination of sweet pineapple and savory teriyaki creates that perfect balance that makes everyone reach for seconds
  • You can prep everything ahead of time and just bake when you are ready to eat
  • These peppers are a complete meal in one edible bowl
02 -
  • I once forgot to slash the peppers before baking, and they burst open from the steam buildup, so make tiny cuts near the top to release pressure
  • Let the teriyaki sauce cool slightly before tossing it with the rice, otherwise the rice can get gummy
  • The peppers continue cooking after you take them out of the oven, so pull them when they are just tender, not mushy
03 -
  • After the final baking, slide the peppers under the broiler for 2 minutes to get those gorgeous charred spots that look restaurant quality
  • Use a small ice cream scoop to fill the peppers evenly and quickly

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