You want a meal that doesn’t taste like a punishment for being an adult. You’re tired of cycling through the same five recipes week after week. What if you could make something that looks like it came from a restaurant but requires the skill level of toasting bread?
These Teriyaki Chicken & Pineapple Stuffed Peppers are that recipe. They transform basic ingredients into a flavor explosion—and they double as the ultimate meal prep hero. Stop eating boring food. Start here.
Why This Recipe Works
This dish is a masterclass in texture and flavor harmony. You get savory, umami-rich teriyaki chicken paired with sweet, caramelized pineapple. The bell pepper vessel adds a satisfying crunch while locking in all the juices. It’s a complete, macro-friendly meal neatly packaged in an edible container. Who needs a bowl?
Ingredients
- 4 large bell peppers (red or yellow are sweetest)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup white or brown rice, uncooked
- 1 cup diced fresh pineapple (drain well if using canned)
- 1/2 cup teriyaki sauce (good-quality or homemade)
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp grated fresh ginger
- Salt and black pepper to taste
- Optional garnish: sliced green onions, sesame seeds
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Cook rice according to package directions and set aside.
- Slice bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a large skillet. Add diced chicken and cook until no longer pink, 5–7 minutes.
- Add garlic, ginger, red onion, and carrots. Sauté 3–4 minutes until softened.
- Stir in cooked rice, pineapple, and teriyaki sauce. Mix well, season with salt and pepper.
- Arrange pepper halves in a baking dish. Spoon in filling generously, pressing down slightly.
- Cover with foil and bake 25 minutes. Remove foil and bake 5–10 minutes more, until pepper edges are slightly charred.
- Garnish with green onions and sesame seeds. Serve hot (and try not to burn your mouth).
Storage Instructions
Let peppers cool before storing. Refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat in the microwave (2–3 minutes) or in the oven until hot. Like creamy potato and white bean soup, these taste even better the next day.
Benefits of This Recipe
- Protein-packed from lean chicken.
- Vitamin C boost from bell peppers.
- Fiber from brown rice and veggies.
- Balanced macros: protein + carbs + vegetables.
- Perfect for meal prep or family dinners.
Common Mistakes to Avoid
- Overfilling the peppers: Leave a little room—filling expands as it bakes.
- Watery filling: Drain canned pineapple well to avoid soggy peppers.
- Undercooked peppers: Bake until fork-tender; crunchy peppers mean more oven time.
- Skipping foil: Covering first steams peppers perfectly, then uncover to brown tops.
Alternatives & Variations
- Protein Swap: Ground turkey, chicken, or firm tofu.
- Grain Swap: Quinoa or cauliflower rice for low-carb.
- Sauce Swap: Try peanut sauce, orange sauce, or sriracha-honey.
- Veggie Boost: Add mushrooms, zucchini, or water chestnuts.
FAQ
Can I make these ahead?
Yes. Assemble up to 24 hours in advance, refrigerate, and bake when ready. Add 5 extra minutes for baking.
My filling is dry. What went wrong?
Too little sauce or overcooked chicken. Add a few extra tablespoons of teriyaki sauce before stuffing.
Can I use a different pepper?
Yes. Poblanos add mild heat, while mini sweet peppers make great appetizers. Adjust bake time accordingly.
Is this gluten-free?
Yes, if you use a certified gluten-free teriyaki sauce.
Print
Teriyaki Chicken & Pineapple Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
These Teriyaki Chicken & Pineapple Stuffed Peppers taste like takeout but are packed with real ingredients. Sweet, savory, and satisfying, they’re the adult dinner that doesn’t feel like a chore to eat—or make.
Ingredients
- 4 large bell peppers (red or yellow are sweetest)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup white or brown rice, uncooked
- 1 cup diced fresh pineapple (drain well if using canned)
- 1/2 cup teriyaki sauce (good-quality or homemade)
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp grated fresh ginger
- Salt and black pepper to taste
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Cook rice according to package directions and set aside.
- Slice bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a skillet. Add diced chicken and cook 5–7 minutes until no longer pink.
- Add garlic, ginger, red onion, and carrots. Sauté 3–4 minutes until softened.
- Stir in cooked rice, pineapple, and teriyaki sauce. Mix well and season with salt and pepper.
- Arrange pepper halves in a baking dish. Fill generously with chicken mixture, pressing down slightly.
- Cover with foil and bake for 25 minutes. Uncover and bake 5–10 more minutes until edges are lightly charred.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Let peppers cool before storing. Keep refrigerated up to 4 days or freeze for 3 months. Reheat in the oven or microwave. Perfect for meal prep and gets even better the next day. Try with quinoa or swap chicken for tofu to switch it up.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 330
- Sugar: 11g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
Keywords: stuffed peppers, teriyaki chicken, pineapple, healthy dinner, meal prep
Final Thoughts
This recipe is the ultimate weeknight win: healthy, colorful, and ridiculously flavorful. Much like spicy beef and bean soup, it proves you can make comfort food that’s also good for you.
Impress your family, crush your meal prep, and break out of the dinner rut with these Teriyaki Chicken & Pineapple Stuffed Peppers. One bake, endless flavor.
