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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight

Colorful bell peppers stuffed with juicy chicken, fluffy rice, pineapple chunks, and savory teriyaki sauce for a sweet and savory dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 halves
Course: Dinner, Main Dish
Cuisine: Asian Fusion, Healthy
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 bell peppers halved, seeds removed
Filling
  • 2 cups cooked chicken breast diced or shredded
  • 1 cup cooked rice white, jasmine, or brown
  • 1 cup pineapple chunks fresh or canned, drained
  • 0.5 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

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice bell peppers in half and remove seeds. Brush with olive oil.
  3. Roast peppers cut-side up for 10 minutes.
  4. Combine chicken, rice, pineapple, teriyaki sauce, garlic powder, and grated ginger.
  5. Spoon filling evenly into each pepper half.
  6. Bake 15–20 minutes until heated through.
  7. Garnish with sesame seeds and chopped green onions.
  8. Serve warm with extra teriyaki sauce if desired.

Notes

Adjust teriyaki sauce for sweetness or saltiness. Can be prepped ahead and baked when ready.