Can I freeze Teriyaki Pineapple Chicken Stuffed Peppers?

Yes! These stuffed peppers freeze very well. Wrap them in foil or store them in a freezer-safe container for up to 2 months.

What can I use instead of teriyaki sauce?

If you don’t have teriyaki sauce, you can use a combination of soy sauce, honey, and a splash of rice vinegar for a similar flavor profile.

Can I make these stuffed peppers ahead of time?

Yes! Prepare the filling and stuff the peppers, then refrigerate them for up to 24 hours before baking. This is a great meal prep option!

Are stuffed peppers healthy?

Yes, these Teriyaki Pineapple Chicken Stuffed Peppers are healthy! They’re packed with lean protein from chicken, fiber from the peppers and rice, and antioxidants from the pineapple.

Can I substitute chicken with something else?

Absolutely! You can substitute the chicken with ground turkey, tofu, or tempeh for a vegetarian or low-fat version.

Teriyaki Pineapple Chicken Stuffed Peppers

Description

These Teriyaki Pineapple Chicken Stuffed Peppers are a vibrant and flavorful dish combining sweet pineapple, savory teriyaki chicken, and fluffy jasmine rice—all baked inside tender yellow bell peppers for a satisfying and customizable meal.

Ingredients

Scale

4 large yellow bell peppers, tops removed and seeds discarded
1 cup cooked jasmine rice (or coconut rice)
1 lb boneless, skinless chicken breast, cubed
1 cup fresh pineapple chunks, diced
1/4 cup teriyaki sauce
1 tablespoon soy sauce (or tamari)
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame seeds (black or white, for garnish)
2 green onions, sliced (for garnish)
Salt and pepper, to taste
Olive oil, for brushing peppers

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Instructions

Preheat oven to 375°F (190°C). Prepare the bell peppers by cutting off tops, removing seeds and membranes, and brushing the insides with olive oil. Place upright in a baking dish.
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
Add cubed chicken and cook for 5–6 minutes until nearly cooked through.
Stir in teriyaki sauce, soy sauce, and pineapple chunks. Cook for 3 minutes until coated and sauce slightly thickens.
In a bowl, mix cooked rice with half of the pineapple chicken mixture.
Stuff peppers with the rice mixture and top with remaining chicken and pineapple mixture.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes. Broil 2–3 minutes if desired.
Remove from oven and garnish with sesame seeds and green onions. Serve warm.

Notes

Use tamari or coconut aminos for a gluten-free version.
Replace chicken with tofu or tempeh for a vegetarian alternative.
Add chili or sriracha for extra heat.
Coconut rice can enhance the tropical flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 7g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 26g
Cholesterol: 65mg