Teriyaki Pineapple Chicken and Rice Stuffed Peppers are my kind of weeknight dinner: sweet-savory, a little sticky from the sauce, and all-in-one in a tender baked pepper. It’s basically teriyaki chicken and rice, but in a more fun, fork-and-knife way.
The flavor here is very teriyaki takeout with a pop of juicy pineapple, and I like how the rice soaks up the glossy sauce instead of turning soupy. If you want it extra cozy, a little mozzarella on top is honestly really good.
I make these when I want a make-ahead dinner that still feels like a real meal. They’re great on their own, and I usually add something crisp on the side like cucumbers or a simple salad.
Why You’ll Love This Recipe
Weeknight Friendly: It’s straightforward and reliable, with the oven doing a lot of the work while you cook the filling.
Sweet-Savory Balance: Teriyaki and pineapple is a combo I never get tired of, especially with ginger and garlic in the background.
All-in-One Dinner: Protein, rice, and veggies are already together, so you don’t have to think too hard about sides.
Great for Meal Prep: These reheat well for lunches, and they stay satisfying instead of drying out.
Easy to Customize: Swap the protein, change the fruit, add heat, or skip the cheese—this recipe is flexible.
Ingredients You’ll Need
Peppers
- Bell peppers: I like large peppers so there’s plenty of room for the filling. Any color works; red and orange will be a little sweeter.
- Olive oil: Just a light brush helps the peppers soften and keeps the edges from drying out.
- Kosher salt: Seasoning the peppers matters since they’re part of the “bowl.” I keep it light at first and adjust at the end.
- Black pepper: A little is enough here, especially if you’re planning to add sriracha later.
Chicken and Rice Filling
- Chicken breast: Diced small so it cooks quickly and stays tender once it bakes again in the peppers.
- Cooked jasmine rice: Jasmine is my favorite for this because it stays soft and a little fluffy. Leftover rice works great.
- Pineapple chunks: Drain them well so the filling stays saucy, not watery. Canned is totally fine.
- Olive oil: This is for the skillet so the onion and chicken don’t stick.
- Yellow onion: I go for a small onion and dice it pretty fine so it melts into the filling.
- Garlic: Fresh is best here. The jar kind works too if that’s what you have.
- Fresh ginger: I like it grated so it disappears into the sauce and you get the flavor without big pieces.
- Mozzarella: Optional, but it’s a nice mellow topping if you want a little cheesy finish. Use what you like, or skip it.
Teriyaki Sauce
- Teriyaki sauce: Store-bought is the move here for ease. Pick one you already like the taste of.
- Low sodium soy sauce: This deepens the flavor without pushing it too salty.
- Honey or brown sugar: Either works. Honey is a little cleaner; brown sugar leans more caramel-y.
- Rice vinegar: Just enough to keep the sauce from tasting flat.
- Toasted sesame oil: Use a small amount—this is strong, but it makes the whole thing taste more “teriyaki.”
- Cornstarch: This is what thickens the sauce fast so it clings to the chicken and rice.
- Water: Mixed with the cornstarch so it goes in smooth without clumping.
Toppings
- Green onions: I like them for crunch and a little fresh bite at the end.
- Sesame seeds: Totally optional, but they look nice and add a little nutty flavor.
- Sriracha: Add it at the table so everyone can choose their own heat level.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F.
- Season the peppers: Set the pepper halves cut side up in a baking dish. Brush lightly with olive oil, then season with salt and black pepper.
- Bake the peppers: Bake for about 12 minutes, just until they’re slightly tender. Keep the oven on.
- Cook the onion: Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
- Add garlic and ginger: Stir in the garlic and grated ginger and cook until fragrant, about 30 seconds.
- Cook the chicken: Add the diced chicken, season lightly, and cook for about 5 to 7 minutes, until mostly cooked through.
- Mix the sauce: In a small bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), rice vinegar, and toasted sesame oil.
- Simmer the sauce: Pour the sauce into the skillet and stir it around the chicken.
- Thicken the sauce: Whisk the cornstarch with water, stir it into the skillet, and simmer 1 to 2 minutes, until glossy and thickened.
- Add rice and pineapple: Stir in the pineapple and cooked rice and heat through for 1 to 2 minutes. Taste and adjust salt if needed.
- Fill the peppers: Spoon the chicken and rice mixture into the par-baked pepper halves. Top with mozzarella if you’re using it.
- Bake: Cover loosely with foil and bake for 15 minutes. Uncover and bake another 5 to 8 minutes, until the peppers are tender and the filling is hot.
- Rest and garnish: Let the peppers rest for 5 minutes, then top with green onions, sesame seeds, and sriracha to taste.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the pineapple well. Extra juice can thin the sauce fast, and then the rice turns a little wet. I usually let it sit in a strainer while I prep everything else.
Dice the chicken small. Smaller pieces cook quickly in the skillet and stay tender after the second bake in the oven.
Go easy on salt early. Teriyaki sauce and soy sauce can vary a lot by brand. I season lightly while cooking, then taste right before stuffing the peppers.
Use a snug baking dish. If the peppers are packed in close, they hold their shape better and don’t slump while baking.
Broil at the end if you want color. One or two minutes is usually enough to get a little caramelization on top, especially if you added cheese.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cucumber salad: A quick cucumber salad with rice vinegar, a pinch of sugar, and sesame seeds is really nice next to the sweet teriyaki filling. It keeps the plate feeling fresh.
- Steamed or roasted broccoli: Broccoli is an easy side here, and it’s good for catching any extra sauce from the pan. I usually do it simply with a little salt and sesame oil.
- Edamame: Warm salted edamame is an easy add-on if you want a little more on the table. It also fits the teriyaki theme without extra work.
- Extra sauce: If you like things a little saucier, drizzle a bit more teriyaki over the top right before serving. A little goes a long way.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual peppers in the microwave, or warm them in the oven until heated through.
You can make this recipe ahead by assembling the stuffed peppers, covering the dish tightly, and refrigerating for up to 24 hours. Bake as directed when you’re ready.
If you’re baking them straight from the fridge, plan on adding 5 to 10 extra minutes since the filling and the dish are cold. Keep the foil on for the first part so the tops don’t brown too fast.
If you want them to last longer, you can freeze individual portions in an airtight container. Thaw in the fridge overnight, then reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use ground chicken or turkey instead of diced chicken breast?
Yes. Brown it in the skillet after the onion, then drain off any extra fat if needed before adding the sauce. The rest of the recipe stays the same.
Can I use cauliflower rice?
You can. I’d reduce the sauce a little (a couple tablespoons) since cauliflower rice releases more moisture, and you don’t want the filling to turn watery. Stir it in at the end just to heat through.
What teriyaki sauce should I use?
Any store-bought teriyaki sauce you like the taste of works here. Since brands vary in sweetness and salt, taste the filling after the rice goes in and adjust from there.
How do I keep the peppers from being too crunchy?
Don’t skip the par-bake. If your peppers are extra thick, you can give them a couple more minutes in that first bake, then continue as written.
Can I swap the pineapple for something else?
Mandarin oranges work well, especially if you want something a little softer and sweeter. You can also skip the fruit and add diced red bell pepper for crunch.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
INGREDIENTS
Peppers
- 3 large bell peppers halved and seeded
- 1 tsp olive oil
- 1 4 tsp kosher salt divided
- 1 4 tsp black pepper.
Chicken and Rice Filling
- 1 lb boneless skinless chicken breast diced
- 2 cups cooked jasmine rice
- 1 cup pineapple chunks drained
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 2 cup shredded mozzarella optional.
Teriyaki Sauce
- 1 2 cup teriyaki sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp honey or brown sugar
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp water.
Toppings
- 2 tbsp sliced green onions
- 1 tsp sesame seeds
- sriracha to taste.
INSTRUCTIONS
Prep Peppers
- heat oven to 375 F
- place pepper halves cut side up in a baking dish and brush with olive oil then season with salt and pepper
- bake until slightly tender about 12 minutes while you cook the filling.
Cook Filling and Sauce
- heat olive oil in a large skillet over medium high heat and saute onion until softened about 3 minutes
- add garlic and ginger and cook until fragrant about 30 seconds
- add chicken season lightly and cook until mostly cooked through 5 to 7 minutes
- whisk teriyaki sauce soy sauce honey rice vinegar and sesame oil then pour into skillet
- whisk cornstarch with water and stir into skillet then simmer until glossy and thickened 1 to 2 minutes
- stir in pineapple and cooked rice and heat through 1 to 2 minutes then taste and adjust salt.
Stuff and Bake
- fill par baked pepper halves with the chicken rice mixture and top with mozzarella if using
- cover loosely with foil and bake 15 minutes then uncover and bake until peppers are tender and filling is hot 5 to 8 minutes
- rest 5 minutes then garnish with green onions sesame seeds and sriracha if desired.
