Looking for a weeknight dinner that’s bursting with flavor, easy to make, and loaded with nutrients? Say hello to these Teriyaki Pineapple Chicken Stuffed Peppers—a sweet-and-savory fusion that will instantly become a family favorite. Juicy chicken, tropical pineapple, and bold teriyaki sauce, all packed inside golden bell peppers and baked to perfection—what’s not to love?
Table of Contents
Toggle🌟 Why You’ll Love This Recipe
🕒 Ready in 45 minutes
🍗 High in protein
🍍 Sweet + savory combo
🥗 Meal prep friendly
🌿 Naturally gluten-free & customizable
🛒 Ingredients You’ll Need
🌶 Stuffed Pepper Base:
4 yellow bell peppers (tops cut off, seeds removed)
1 cup cooked jasmine rice (or coconut rice for extra flavor)
🍗 Chicken Filling:
1 lb chicken breast, cubed
1 cup fresh pineapple chunks
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger, grated
1/4 cup teriyaki sauce
1 tbsp soy sauce (or tamari for gluten-free)
🌿 Garnish:
1 tbsp sesame seeds
2 green onions, sliced
Olive oil (for brushing peppers)
Salt & pepper, to taste
🔁 Substitute chicken with tofu or ground turkey. Add chili flakes or sriracha for a spicy twist!
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Peppers
Preheat oven to 375°F (190°C). Brush the inside of each pepper with olive oil and place upright in a baking dish.
2️⃣ Cook the Chicken
Sauté garlic and ginger in sesame oil. Add chicken, cook until golden (5–6 min).
3️⃣ Add Pineapple & Sauces
Stir in pineapple, teriyaki sauce, and soy sauce. Let simmer for 3–4 minutes until slightly thickened.
4️⃣ Mix with Rice
In a bowl, combine half the chicken mixture with the rice. This ensures every bite is flavorful!
5️⃣ Stuff the Peppers
Fill each pepper with the rice-chicken mix. Top with extra pineapple chicken.
6️⃣ Bake
Cover with foil and bake for 20 minutes, then uncover and bake for 10 more. Broil for 2–3 min for crispy tops (optional).
7️⃣ Garnish & Serve
Sprinkle sesame seeds and green onions. Serve warm!
💡 Pro Tips
Extra crispy? Bake uncovered for the last 5 mins at 400°F.
Prep ahead: Store filling in fridge up to 3 days.
Add veggies: Stir in mushrooms, zucchini, or spinach for added nutrients.
Make it spicy: Add chili flakes or diced jalapeños.
🥗 Serving Ideas
Fresh side salad with vinaigrette
Steamed broccoli or snap peas
Sweet potato fries or garlic rice
Pineapple lemonade or iced green tea 🍹
🔢 Nutrition (Per Serving)
Calories: 385 kcal
Protein: 28g
Carbs: 40g
Fat: 12g
Fiber: 4g
Vitamin C: 120mg
Calcium: 70mg
A satisfying and healthy dish packed with antioxidants, lean protein, and fresh produce!
🧊 Storage & Meal Prep
Fridge: Store leftovers in airtight container for 3 days
Freezer: Wrap cooled peppers and freeze up to 2 months
Reheat: Bake at 350°F for 15 mins or microwave 2–3 mins
🙋♀️ FAQs
Can I freeze them?
Yes! Let them cool, wrap individually, and freeze.
No teriyaki sauce?
Sub with soy sauce + honey + a splash of rice vinegar.
Make ahead?
Definitely—assemble up to 24 hrs in advance and bake when ready.
Gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Vegetarian option?
Swap chicken for tofu or tempeh.
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✨ Final Thoughts
These Teriyaki Pineapple Chicken Stuffed Peppers are the perfect mix of sweet, savory, and satisfying. Whether you’re hosting dinner or prepping meals for the week, this dish brings the flavor and the nutrition.
👉 Love this recipe? Share it with your foodie friends and let us know how yours turned out in the comments!