Teriyaki Pineapple Chicken Stuffed Peppers is a bright, protein-packed dinner: seasoned chicken, juicy pineapple, and jasmine rice baked in yellow bell peppers. Ready in 50 minutes for 4 servings. With about 20 minutes of hands-on prep and 30 minutes of baking, this easy weeknight meal uses 13 common ingredients. A teriyaki-ginger glaze coats each chicken cube while the pepper provides a crisp contrast to the tender filling.
- Prep Time
- Cook Time
- Total Time
- Servings
- 4
- Calories
- 318 kcal per serving
- Cost/Serving
- $3.02
- Difficulty
- Easy
- Storage
- Refrigerator (assembled): up to 3 days in an airtight container. Freezer: up to 2 months tightly wrapped.
Why this belongs in your rotation: the teriyaki-ginger glaze caramelizes in the oven for deep sweet-savory flavor, and each pepper becomes a complete, handheld meal—protein, grain, and vegetables in one.
Pro Tip: Choose uniformly sized bell peppers so they bake evenly.
Teriyaki Pineapple Chicken Stuffed Peppers combines cubed chicken, fresh pineapple, and jasmine rice inside yellow bell peppers. It’s ready in and serves 4. Hands-on time is about . The sweet-savory glaze of teriyaki and ginger clings to the chicken while the peppers retain a satisfying bite.
Quick Steps at a Glance
- Preheat oven to 375°F. Hollow 4 yellow bell peppers, brush with olive oil, and arrange upright in a baking dish — .
- Sauté garlic and ginger in sesame oil for , add cubed chicken and cook until almost done.
- Stir in teriyaki sauce, soy or tamari, and pineapple; cook until the glaze thickens.
- Mix cooked jasmine rice with half the chicken mixture, stuff peppers, and top with the remaining filling.
- Cover with foil and bake 20 minutes, uncover and bake 10 minutes, then broil briefly for caramelized edges.
What Is This Recipe?
This version pairs a teriyaki-ginger glaze with fresh pineapple and cubed chicken, baked inside yellow bell peppers for caramelized, balanced bites.
TL;DR
- Yellow bell peppers hold their texture well after 30 minutes of baking.
- Using 1 cup cooked jasmine rice keeps the filling cohesive without diluting flavor.
- Cut chicken into ½-inch cubes for even cooking and better sauce absorption.
- Cover with foil for the first 20 minutes, then uncover to concentrate the glaze.
Key Takeaways
- Weeknight-friendly: Complete meal in 50 minutes with 20 minutes active time.
- Budget-conscious: Low cost per serving while still balanced and satisfying.
- Complete plate: Protein, grain, and vegetables all in one stuffed pepper.
- Make-ahead friendly: Assembles ahead and refrigerates up to 3 days or freezes for up to 2 months.
Why You’ll Love It
- Sweet and savory: Teriyaki, ginger, and pineapple create a lively glaze that caramelizes in the oven.
- Minimal effort: One skillet to prepare the filling and a single baking dish—easy to follow for beginners.
- Great presentation: Bright yellow peppers topped with sesame seeds and green onions look restaurant-ready without fuss.
- Adaptable: Swap tamari or coconut aminos for soy if needed; the recipe is dairy- and nut-free by default.
- Better as leftovers: Flavors deepen overnight; reheat in microwave, oven, or air fryer for a quick meal.
Ingredient Deep Dive
Ingredients at a Glance
Equipment You Need
- 12-inch nonstick skillet — to sear chicken in a single layer.
- 9 × 13-inch baking dish — holds peppers upright for even baking.
- Sharp chef’s knife — for even cubing of chicken and pineapple.
- Silicone spatula — to fold rice into the glaze.
- Instant-read thermometer — to confirm chicken reaches 165 °F.
- Aluminum foil — to trap steam while baking covered.
Step-by-Step Guide
From start to finish this recipe takes about — prep and baking. Follow the steps below for reliable results.
Prep & Assemble
Hollow the peppers and preheat the oven. Preheat oven to 375 °F (190 °C). Cut the tops off the peppers, remove seeds and membranes, and brush the insides lightly with olive oil. Stand them upright in a baking dish; trim the base if needed to level them.
Cube the chicken and dice the pineapple. Pat chicken dry and cut into ½-inch cubes. Season with salt and pepper. Dice pineapple into similar-sized pieces so the filling is uniform.
Sauté & Stuff
Bloom aromatics and sear chicken. Heat sesame oil over medium-high until shimmering. Add garlic and ginger and cook 1 minute until fragrant. Add chicken in a single layer and sear 4–5 minutes until mostly cooked through.
Build the glaze. Lower heat to medium, add teriyaki and soy sauce, then pineapple. Cook about 3 minutes until the sauce reduces and glazes the chicken and pineapple. Remove from heat.
Combine with rice and stuff peppers. Fold cooked jasmine rice into half of the chicken mixture until coated. Stuff peppers with the rice mixture, then top with remaining chicken and pineapple.
Bake & Garnish
Bake covered, then uncover and broil. Cover the dish with foil and bake at 375 °F for 20 minutes. Remove foil and bake 10 more minutes. Broil 1–2 minutes if you want additional caramelization—watch closely. Peppers are done when tender but still upright.
Rest, garnish, and serve. Let rest 3–5 minutes so the filling sets. Sprinkle sesame seeds and sliced green onions, then serve warm.
Storage & Reheating
- Refrigerator (assembled): Store in an airtight container up to 3 days. Separate layers with parchment to prevent sticking.
- Freezer: Wrap each cooled pepper tightly in plastic wrap and foil, place in a freezer bag, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Preheat to 350 °F. Place peppers in a baking dish, cover with foil, and bake 15–20 minutes until heated through. Remove foil for the last 5 minutes to crisp tops.
- Microwave reheat: Heat one pepper on medium-high for about 3 minutes. Let stand 1 minute before serving.
- Air fryer reheat: Preheat to 340 °F and air fry for about 7 minutes for a refreshed exterior.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 318
- Sugar: 14g
- Sodium: 624mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g