SWEET, SAVORY, AND FAMILY-FRIENDLY

Stuffed peppers are a versatile dinner solution, and adding a tropical twist with pineapple and teriyaki sauce elevates them into a flavor-packed, crowd-pleasing meal. The combination of tender chicken, fluffy rice, and juicy pineapple creates a perfect balance of sweet, savory, and tangy notes, making these peppers irresistible.

This recipe is perfect for family dinners, meal prep, or even a vibrant dish to impress guests. Each pepper is a complete meal on its own, full of protein, veggies, and a hint of tropical sweetness.

In this guide, we’ll cover:

How to perfectly cook the rice and chicken for stuffing
Balancing teriyaki sauce and pineapple sweetness
Tips for roasting peppers without sogginess
Flavor variations and presentation ideas

THE INGREDIENTS THAT MAKE IT WORK

Key components of flavor and texture:

Bell peppers: Colorful and sweet, serve as the perfect vessel.
Chicken: Tender, cooked, and shredded or diced.
Rice: Long-grain or jasmine works best; fluffy, not sticky.
Pineapple: Adds sweetness and moisture to balance teriyaki sauce.
Teriyaki sauce: A blend of soy, ginger, garlic, and sugar for rich umami flavor.
Seasonings: Garlic, ginger, sesame seeds, and green onions enhance aroma and presentation.

WHY THIS RECIPE WORKS

Flavor balance: Sweet pineapple, savory chicken, and umami teriyaki create harmony.
Nutrient-rich: Protein, fiber, and vitamins packed into one colorful dish.
Meal prep friendly: Pre-assemble and bake or freeze for later.
Visual appeal: Bright peppers filled with golden rice, juicy chicken, and pineapple chunks.

INGREDIENTS

4 large bell peppers (red, yellow, or orange)
2 cups cooked chicken breast, diced or shredded
1 cup cooked rice (white, jasmine, or brown)
1 cup pineapple chunks (fresh or canned, drained)
½ cup teriyaki sauce
1 tsp garlic powder
1 tsp grated ginger
1 tbsp sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)
1 tbsp olive oil

INSTRUCTIONS

Preheat oven to 375°F (190°C).
Slice bell peppers in half lengthwise and remove seeds. Brush with olive oil.
Roast peppers cut-side up for 10 minutes to soften slightly.
In a mixing bowl, combine chicken, rice, pineapple, teriyaki sauce, garlic powder, and grated ginger. Mix well.
Spoon the filling evenly into each pepper half.
Place stuffed peppers on a baking sheet and bake for 15–20 minutes until heated through.
Garnish with sesame seeds and chopped green onions.
Serve warm with extra teriyaki sauce if desired.

TIPS & VARIATIONS

Rice options: Use cauliflower rice for a low-carb variation.
Protein swaps: Try shrimp or tofu for a seafood or vegetarian twist.
Spice boost: Add red pepper flakes or Sriracha for heat.
Make ahead: Assemble and refrigerate; bake before serving.
Extra flavor: Toasted sesame oil drizzled on top adds nutty aroma