Some dinners just feel like a small win at the end of a long day. This one does exactly that. These easy baked teriyaki pineapple chicken stuffed bell peppers bring together tender chicken, fluffy rice, juicy pineapple, and a sticky-sweet teriyaki glaze, all tucked inside colorful bell peppers and baked until perfectly tender. It is the kind of meal that looks impressive but feels calm and doable while you’re making it. Whether you are cooking for family, planning meals ahead, or just craving something comforting with a little sweet-savory twist, this recipe delivers without stress.
Table of Contents
Table of Contents
A Comforting Dinner with Big Flavor
Stuffed peppers have a way of turning simple ingredients into something special. In this version, the sweetness of pineapple balances the savory depth of teriyaki sauce, while the chicken and rice make the dish filling and satisfying. Baking everything together allows the flavors to meld, and the peppers soften just enough to cradle the filling without falling apart. It is cozy, colorful, and full of flavor, all without complicated steps.
Ingredients You’ll Need
Here is everything required to make this recipe successfully, with exact quantities for consistent results.
For the Stuffed Peppers
4 large bell peppers, any color
1 pound boneless skinless chicken breast, diced into small pieces
1 tablespoon olive oil
1 cup cooked white rice, cooled slightly
1 cup pineapple chunks, fresh or canned, drained well
1 cup shredded mozzarella cheese
2 green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger
¼ teaspoon black pepper
¼ teaspoon salt
For the Teriyaki Sauce
¾ cup teriyaki sauce, store-bought or homemade
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 1 tablespoon water
Optional Garnish
Sesame seeds
Extra sliced green onions
Step-by-Step Instructions
Preparing the Bell Peppers
Before assembling the filling, it helps to prepare the peppers properly so they bake evenly.
Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes from inside. Lightly brush the outside and inside of each pepper with a small amount of olive oil. Place them upright in a baking dish large enough to hold them snugly. Bake the empty peppers for 10 minutes, then remove them from the oven. This step softens the peppers slightly and prevents them from being too firm after baking.
Cooking the Chicken Filling
While the peppers are pre-baking, start on the filling.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Sprinkle in the garlic powder, onion powder, ground ginger, salt, and black pepper. Stir well to coat the chicken evenly.
Add the pineapple chunks to the skillet and cook for another 2 minutes, allowing them to warm and release a bit of sweetness into the pan.
Making the Teriyaki Glaze
In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, and the cornstarch mixture. Pour the sauce into the skillet with the chicken and pineapple. Reduce the heat to medium-low and let the sauce simmer for 2 to 3 minutes, stirring constantly, until it thickens slightly and coats the chicken evenly. Remove the skillet from heat.
Mixing the Filling
Transfer the chicken and pineapple mixture to a large mixing bowl. Add the cooked rice, half of the shredded mozzarella cheese, and the sliced green onions. Gently mix until everything is evenly combined. The filling should be saucy but not soupy, with every grain of rice coated in flavor.
Stuffing the Peppers
Carefully spoon the filling into each pre-baked bell pepper, pressing down gently so they are well filled. Sprinkle the remaining mozzarella cheese over the tops of the peppers.
Cover the baking dish loosely with foil and return it to the oven. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Letting the Peppers Rest
Once baked, remove the peppers from the oven and let them rest for 5 minutes. This allows the filling to set slightly and makes them easier to serve. Garnish with sesame seeds and extra green onions if desired.
Smart Make-Ahead and Storage Tips
This recipe works beautifully for planning ahead. You can prepare the filling up to one day in advance and store it in an airtight container in the refrigerator. When ready to bake, stuff the peppers, add cheese, and bake as directed, adding an extra 5 minutes if the filling is cold.
Leftovers store well in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave gently in short intervals.
Easy Customization Ideas
These stuffed peppers are flexible and forgiving. You can swap white rice for jasmine rice or brown rice if preferred. Adding finely chopped broccoli or shredded carrots to the filling brings extra color and texture. For a little heat, stir in red pepper flakes or a drizzle of chili sauce before stuffing the peppers.
Serving Suggestions
Serve these peppers on their own for a complete meal or pair them with a simple cucumber salad or steamed vegetables. They also work well as part of a larger dinner spread and hold their shape nicely when plated.
Nutritional Information (Per Serving)
Calories: 420
Protein: 32g
Carbohydrates: 38g
Fat: 16g
Fiber: 5g
Sugar: 14g
Sodium: 780mg
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes, cooked rotisserie chicken works well. Dice it finely and add it when you would normally add the pineapple, allowing it to warm and absorb the sauce without overcooking.
Do I need to pre-cook the rice?
Yes, the rice should be fully cooked before mixing it into the filling. Using uncooked rice will result in a crunchy texture after baking.
Can I freeze stuffed bell peppers?
You can freeze them after baking and cooling completely. Wrap each pepper tightly and freeze for up to 2 months. Reheat in the oven covered with foil until heated through.
What kind of teriyaki sauce works best?
A thicker teriyaki sauce with a balance of sweet and savory flavors works best. If your sauce is thin, the cornstarch slurry helps create a better texture.
How do I prevent soggy peppers?
Pre-baking the peppers and draining the pineapple thoroughly are the two most important steps to avoid excess moisture.
Final Thoughts
These easy baked teriyaki pineapple chicken stuffed bell peppers with rice are the kind of dinner that feels both comforting and a little special. They bring together familiar ingredients in a way that feels fresh and satisfying, without demanding too much time or energy. Whether you are cooking for loved ones or just for yourself, this recipe is a reminder that a good meal does not have to be complicated to be deeply enjoyable.