Teriyaki Pineapple Stuffed Peppers

This teriyaki pineapple chicken and rice stuffed pepper recipe transforms ordinary bell peppers into vibrant vessels bursting with sweet, savory, and tangy flavors. The combination of juicy chicken, caramelized pineapple, and homemade teriyaki sauce creates a delicious filling that bakes to perfection inside tender bell peppers for a complete, colorful meal.

I first created these stuffed peppers when trying to use up leftover rice and pineapple from a previous meal. My family was so impressed with how the teriyaki sauce brought everything together that it quickly became a monthly staple in our dinner rotation.

Ingredients

• Bell peppers: Choose firm peppers with smooth skin and bright color for the best presentation and flavor
• Boneless skinless chicken breasts: Provides lean protein that absorbs the teriyaki flavor beautifully
• Brown rice: Adds a nutty flavor and hearty texture while providing more fiber than white rice
• Fresh pineapple chunks: Brings natural sweetness that caramelizes slightly during cooking
• Red onion: Adds beautiful color and a mild sharpness that balances the sweet elements
• Low sodium soy sauce: Forms the umami base of the teriyaki sauce without making the dish too salty
• Honey: Creates the signature glaze and balances the saltiness of the soy sauce
• Rice vinegar: Adds brightness and tang to cut through the richness of the dish
• Cornstarch: Thickens the teriyaki sauce to a perfect glaze consistency
• Sesame oil: Provides that authentic teriyaki flavor with just a small amount
• Fresh cilantro: Adds a fresh, herbaceous finish that brightens the entire dish

Step-by-Step Instructions

Preheat the Oven:

Set oven to 375°F and position a rack in the middle. This moderate temperature allows the peppers to soften without burning while giving the filling time to heat through completely.

Prepare the Peppers:

Cut each bell pepper in half lengthwise, being careful to keep both halves intact. Remove the seeds and white membranes using a small knife or spoon. Arrange the pepper halves cut side up in a baking dish that's large enough to hold them all in a single layer without overcrowding.

Create the Teriyaki Sauce:

In a small saucepan, combine soy sauce, honey, rice vinegar, cornstarch, sesame oil, ground ginger, and minced garlic. Whisk thoroughly to ensure the cornstarch is completely dissolved before turning on the heat to prevent lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a glossy sauce that coats the back of a spoon. This usually takes about 3 to 4 minutes. Remove from heat once thickened.

Cook the Chicken:

Heat olive oil in a large skillet over medium high heat until it shimmers. Add the bite sized chicken pieces in a single layer without overcrowding the pan. Let them cook undisturbed for about 2 minutes to develop a golden brown sear, then stir occasionally until they're cooked through with no pink remaining, about 5 to 6 minutes total.

Build the Filling:

Add the pineapple chunks, diced red onion, and diced bell pepper to the skillet with the cooked chicken. Stir frequently and cook for 2 to 3 minutes just until the vegetables begin to soften slightly and the pineapple starts to caramelize. Then fold in the cooked brown rice and half of the prepared teriyaki sauce. Stir thoroughly to ensure everything is evenly coated with sauce.

Stuff and Assemble:

Spoon the chicken and rice mixture generously into each bell pepper half, mounding it slightly if needed. Pour the remaining teriyaki sauce evenly over the stuffed peppers, allowing it to drizzle down the sides and pool in the bottom of the baking dish.

Bake to Perfection:

Cover the baking dish tightly with aluminum foil to trap steam, which helps soften the peppers. Bake for 20 minutes, then carefully remove the foil and continue baking uncovered for another 10 to 15 minutes. The peppers should be tender when pierced with a fork, and the tops of the filling should be slightly caramelized.

Garnish and Serve:

Sprinkle the fresh chopped cilantro over the hot peppers just before serving. The heat will release the herb's aromatic oils, enhancing the overall flavor experience.

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I absolutely adore the contrast between the sweet pineapple and savory teriyaki in this dish. My husband originally questioned the combination, but after one bite, he was completely converted. Now whenever we have guests over, this is his most requested dish for me to make.

Make Ahead and Storage

These stuffed peppers are perfect for meal prep as they store beautifully. After baking, let them cool completely before transferring to an airtight container. They'll keep in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 2 minutes until heated through. The flavors actually develop and improve after a day in the refrigerator.

Clever Substitutions

This recipe is incredibly flexible and can be adapted to what you have on hand. Substitute ground turkey or tofu for the chicken to change the protein profile. Quinoa works beautifully in place of rice for added protein and a different texture. Canned pineapple can be used when fresh isn't available just be sure to drain it well. For a spicy kick, add a diced jalapeño to the filling or a sprinkle of red pepper flakes.

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Serving Suggestions

These colorful stuffed peppers make a complete meal on their own, but they pair wonderfully with a simple Asian slaw or cucumber salad for added freshness. For a more substantial meal, serve alongside steamed edamame or a clear miso soup. If you're feeding a crowd, these make a beautiful addition to a buffet alongside other Asian inspired dishes like spring rolls or dumplings.

The History Behind the Dish

Stuffed peppers appear in cuisines worldwide from Eastern European golabki to Mexican chiles rellenos. This fusion version combines the American tradition of stuffed bell peppers with the Japanese influenced teriyaki sauce that became popular in the U.S. after World War II. Adding pineapple brings in a tropical Pacific Rim element that became fashionable in the 1980s with the rise of fusion cuisine. What makes this version special is how it balances these various culinary influences into a cohesive, family friendly meal.

Frequently Asked Questions

→ Can I make this dish vegetarian?

Yes, you can substitute the chicken with tofu or another plant-based protein to make it vegetarian-friendly.

→ What other grains can I use instead of rice?

You can use quinoa, couscous, or even cauliflower rice as an alternative to brown rice for this dish.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks can work as a substitute for fresh pineapple. Just ensure you drain them thoroughly before using.

→ How can I reduce the sodium content in this recipe?

To lower the sodium, use a reduced-sodium soy sauce and avoid adding extra salt to the dish.

→ Can I prepare this meal ahead of time?

Yes, you can cook the filling and pre-stuff the peppers the day before. Store them covered in the fridge, and bake them when ready to serve.