Teriyaki Pineapple Stuffed Peppers

These Teriyaki Pineapple Stuffed Peppers are packed with juicy chicken, sweet pineapple, and fluffy rice, all baked to absolute perfection in vibrant bell peppers.

Why This Recipe Works:

• Pre-cooking the chicken ensures it stays tender and juicy without drying out during the baking process.
• Fresh pineapple releases natural, sweet juices that caramelize beautifully under the broiler.
• Pre-cooked rice absorbs the savory teriyaki glaze perfectly without becoming a mushy paste.

I still remember the humid Tuesday evening I tried to carve my first bell pepper with a dull, plastic-handled paring knife that slipped and sliced straight into my left thumb.

It was a bloody, dramatic mess that ended with takeout.

I used to make classic Taco Stuffed Peppers every single week, but the filling always dried out.

Most stuffed peppers fail because the filling turns into a dry, compacted brick of meat while the pepper itself remains stubbornly raw and squeaky.

It got annoying fast.

The science behind this is simple: packing raw meat inside a raw pepper prevents heat from penetrating the dense center fast enough to cook the protein matrix without over-steaming the outer walls into mush.

Trust me on this one, the simple fix is to pre-cook your chicken and rice before they ever touch the pepper.

By tossing tender chicken breast cubes with sweet pineapple and a glossy teriyaki glaze, we create a loose, juicy filling that stays incredibly moist.

For a smoky outdoor twist, try our Teriyaki Pineapple Chicken Kabobs.

Let's make this.

Teriyaki Pineapple Stuffed Peppers

• Publisher Storied Skillet
• Cuisine American-Asian Fusion
• Category Dinner, Chicken Recipes
• Prep Time 20 mins
• Cook Time 25 mins
• Servings 4
• Calories 420 calories
• Rating 4.8 3653
• Tags stuffed peppers, teriyaki chicken, pineapple chicken, easy dinner

Ingredients

• 4 large bell peppers (any color, tops removed and seeded)
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 tsp Diamond Crystal kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 cup fresh pineapple, diced into small chunks
• 1/2 cup teriyaki sauce
• 2 cups cooked white rice (or use our Seasoned Rice)
• 1/2 cup shredded mozzarella cheese (optional)
• 2 green onions, thinly sliced

Directions

1. Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers upright in a baking dish and pour 1/4 cup of water into the bottom of the dish to help them steam.
2. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with kosher salt and black pepper, and sauté for 5 to 6 minutes until cooked through.
3. Stir in the diced pineapple and teriyaki sauce. Let the mixture simmer for 2 minutes until the sauce thickens slightly and clings to the chicken.
4. Remove the skillet from the heat and gently fold in the cooked rice until it is fully coated in the teriyaki mixture.
5. Spoon the chicken and rice mixture generously into each bell pepper, packing it down lightly with the back of your spoon.
6. Bake for 20 minutes. If using cheese, sprinkle it on top during the last 5 minutes of baking until melted and bubbly, then garnish with sliced green onions.

Notes

• We highly recommend using Diamond Crystal Kosher Salt. If you only have fine table salt, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid over-salting.
• Pineapple contains bromelain, an enzyme that breaks down protein matrices. Do not let raw chicken marinate in fresh pineapple juice for more than 30 minutes, or the meat will turn to mush.
• Keep a close eye on the peppers during the final baking stage. Teriyaki sauce contains high amounts of sugar which can burn rapidly under direct heat or high oven temperatures.
• After a day in the fridge, the rice will absorb more of the teriyaki sauce, making it taste even better, though you may need to add a splash of water before reheating to restore the moisture.

Serving Suggestions

Complete your meal by pairing these sweet and savory stuffed peppers with light, refreshing sides that balance the rich teriyaki glaze.

• A crisp green salad tossed with a ginger-soy vinaigrette.
• Steamed edamame sprinkled with flaky sea salt.
• Our 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds.
• Crispy vegetable spring rolls with sweet chili dipping sauce.
• A side of pickled cucumbers to cut through the sweetness of the pineapple.

Storage and Reheating

Store any leftover stuffed peppers in an airtight glass container in the refrigerator for up to three days, making sure they stay upright so the filling doesn't spill out.

Do not freeze them.

When you freeze cooked bell peppers, their cellular walls collapse upon thawing, turning your beautiful dinner into a watery, sad puddle of mush. To reheat, simply pop them back into a 350°F oven for 15 minutes, or microwave on medium power for 2 minutes with a damp paper towel draped over the top to lock in the steam.

Ingredient Substitutes

If you need to swap things out based on what's in your pantry, here are our tested and approved substitutions.

1. Chicken: Swap the chicken breast for ground turkey or pork. If you prefer beef, check out our Hot Honey Beef Bowl filling as a delicious alternative.
2. Pineapple: If fresh pineapple isn't available, canned pineapple tidbits drained thoroughly work perfectly.
3. Rice: Brown rice, quinoa, or cauliflower rice can be used instead of white rice.
4. Bell Peppers: If you don't have bell peppers, you can layer the filling in a baking dish to make a Stuffed Pepper Casserole instead.

I hope these sweet, sticky peppers bring as much joy to your weeknight table as they do to mine—just promise me you'll use a sharp knife when carving them!