Sweet and Savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

There’s something about the mingling of sweet and savory that always takes me back to those cozy mornings in my mum’s kitchen in Devon. The scent of cinnamon and freshly baked bread would swirl around us as she perfected her recipes, teaching me that food is a language of love and memory. Today, I want to share a dish that captures that very spirit — Teriyaki Pineapple Chicken & Rice Stuffed Peppers. It’s a melody of flavours that’s both comforting and vibrant, evoking the warmth of family gatherings and the gentle hum of countryside afternoons.

Why You’ll Love This Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Growing up in a cottage where every meal was a story, I learned that the best dishes are the ones that marry simplicity with a sprinkle of surprise. These stuffed peppers are just that — a beautiful balance between the tangy sweetness of pineapple, the rich umami of teriyaki chicken, and the familiar, earthy comfort of rice. They’re easy enough for a weeknight supper but special enough to pull out when friends drop by unexpectedly. Plus, they’re colourful and inviting, much like the bustling kitchens of my childhood where everyone gathered around a small table overflowing with food.

This recipe is also a wonderful way to sneak in some veggies while keeping things exciting. Each pepper acts as its own edible bowl, making the presentation as delightful as the taste. From my own experience, I’ve found that the best meals are those that bring people together, and these peppers do just that — perfect for sharing stories over a hearty, home-cooked plate.

Ingredients You’ll Need for This Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• 4 large bell peppers (red, yellow, or orange for sweetness and colour)
• 2 cups cooked jasmine or basmati rice (leftover rice works beautifully here)
• 2 chicken breasts, diced into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup teriyaki sauce (homemade or store-bought)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil or sesame oil
• 1/2 cup shredded mozzarella or cheddar cheese (optional, for a melty topping)
• 2 tablespoons soy sauce (low sodium if preferred)
• 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
• Salt and freshly ground black pepper, to taste
• Fresh spring onions or chopped coriander, for garnish

Substitution suggestions: If you’re after a vegetarian twist, swap chicken for diced tofu or chickpeas. For a gluten-free version, ensure your teriyaki sauce and soy sauce are gluten-free. Brown rice or quinoa can be used instead of jasmine rice for a nuttier texture.

Nutrition Facts

• Calories: Approximately 420 per stuffed pepper
• Protein: 32g (thanks to the chicken and cheese)
• Fat: 10g (mostly from the cooking oil and cheese)
• Carbohydrates: 45g (from rice, peppers, and pineapple)
• Fiber: 5g (from peppers and rice)
• Sugar: 12g (natural sugars from pineapple and teriyaki sauce)
• Sodium: 700mg (can be reduced by using low-sodium sauces)

These figures are based on generous portions and can vary depending on ingredient brands and substitutions. I always encourage a mindful approach to seasoning, especially with sauces that can sneak in more salt than you expect. Learn more: Savor the Simplicity: One Pot Chicken Rice Recipe for Effortless Dinners

Print

Steps to Create Your Teriyaki Pineapple Chicken & Rice Stuffed Peppers

1. Preheat your oven to 375°F (190°C). While it’s warming, slice the tops off your bell peppers and carefully remove the seeds and membranes. Set the peppers aside on a baking tray lined with parchment paper.
2. In a large skillet, heat the vegetable or sesame oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes, stirring frequently to prevent burning. This is a little trick my mum taught me — soft onions build the sweetest base for any filling.
3. Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant. Be mindful not to let the garlic brown too much; it can turn bitter.
4. Toss in the diced chicken pieces and cook until they’re no longer pink, about 6-8 minutes. Stir often so the chicken cooks evenly and starts to pick up those lovely caramelised edges.
5. Pour in the teriyaki sauce and soy sauce, mixing well to coat every morsel. Allow the mixture to simmer gently for 2-3 minutes so the sauce thickens slightly — this step seals in all that sticky-sweet flavour that reminds me of the apple crumbles Mum used to make, where the caramel would bubble just so.
6. Remove the skillet from heat and fold in the cooked rice and pineapple chunks. Season with salt and pepper to taste. The pineapple adds a juicy pop that brightens each bite, much like the surprise of finding a forgotten scone warm from the oven.
7. Spoon the chicken and rice mixture into each pepper cavity, packing them generously but without overstuffing. If you’re using cheese, sprinkle it over the top of each filled pepper for that golden, melty finish.
8. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is bubbling and lightly browned. You’ll know they’re done when the peppers have softened just enough to cut with a fork but still hold their shape.
9. Once out of the oven, let the peppers rest for 5 minutes before serving. Garnish with fresh spring onions or coriander to add a bit of freshness and colour — a little flourish that Mum always insisted made the meal ‘complete’.

Tips for Making the Best Teriyaki Pineapple Chicken & Rice Stuffed Peppers

From years of bustling around the kitchen, I’ve picked up a few little nuggets of wisdom that turn good meals into unforgettable ones. Here are my top tips for this recipe:

• Use day-old rice if you can. It’s drier and less likely to turn mushy when mixed with the chicken and sauce.
• Don’t rush the sautéing of onions and garlic; these build the flavour base and bring out sweetness that balances the tangy pineapple.
• Fresh ginger makes a noticeable difference in brightness and warmth, but ground ginger works fine in a pinch.
• If you like a bit of heat, adding a pinch of chilli flakes to the chicken mixture brings a subtle kick.
• Try to pick peppers that stand upright on their own — it makes filling and baking much easier.
• Leftovers reheat wonderfully and often taste even better the next day when the flavours have had time to meld.

Serving Suggestions and Pairings

This dish brings to mind those bustling Sunday lunches where plates overflow and stories flow freely. I love serving these stuffed peppers alongside a crisp green salad dressed simply with lemon juice and olive oil — it cuts through the richness beautifully. A side of steamed greens like tenderstem broccoli or green beans also complements the sweetness and adds a lovely crunch.

For drinks, I’m partial to a light, floral white wine or even a chilled jasmine tea, which ties back to the rice and the Asian-inspired flavours. If you’re feeding a crowd, a platter of simple vegetable crudités with a tangy dip can round out the meal without stealing the spotlight.

Storage and Reheating Tips

One of the joys of cooking at home, especially with a busy life, is having meals that store well and reheat beautifully. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are no exception.

• Allow the peppers to cool completely before transferring to an airtight container.
• Store in the fridge for up to 3 days. They keep well, and the flavours deepen as they rest.
• To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. The foil prevents the peppers from drying out.
• If you’re in a hurry, microwaving works fine too — just cover the plate with a microwave-safe lid or damp paper towel and heat in short bursts to avoid overcooking.
• You can also freeze the stuffed peppers before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Frequently Asked Questions

What are the main ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

The main ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

The total time to make Teriyaki Pineapple Chicken & Rice Stuffed Peppers includes both preparation and cooking time. Check the recipe card above for exact timing details.

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

Yes, Teriyaki Pineapple Chicken & Rice Stuffed Peppers can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

Teriyaki Pineapple Chicken & Rice Stuffed Peppers pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Teriyaki Pineapple Chicken & Rice Stuffed Peppers suitable for special diets?

Depending on the ingredients used, Teriyaki Pineapple Chicken & Rice Stuffed Peppers may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Sharing this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe feels like passing on a little piece of my own kitchen’s heart. It’s a dish born from the same philosophy my mum instilled in me: that food is more than fuel — it’s a treasure trove of memories, laughter, and love. Every time I tuck into these peppers, I’m reminded of those early mornings sneaking into the kitchen, the warm aroma of cinnamon and apples, and the joy of gathering around a table too small for all the people we wanted to invite.

Whether you’re making this for a quiet family dinner or a lively gathering with friends, I hope it fills your home with warmth and good cheer. After all, isn’t that what cooking — and life — is all about?