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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant and savory-sweet dish featuring colorful bell peppers generously stuffed with a flavorful mix of tender teriyaki chicken, juicy pineapple, and fluffy rice, then baked until perfectly tender.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 4 large bell peppers red, yellow, or orange, halved lengthwise, deseeded
  • 1 tbsp olive oil for brushing peppers
For the Rice
  • 1 cup jasmine rice uncooked
  • 2 cups water or according to package directions
For the Teriyaki Chicken & Pineapple Filling
  • 1 tbsp olive oil for cooking chicken
  • 1 lb boneless, skinless chicken breast or thighs diced into 1/2-inch pieces
  • 1/2 red onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 cups fresh pineapple diced, or 1 (14 oz) can crushed or diced pineapple, well drained
For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light brown sugar packed
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp cold water for cornstarch slurry
For Garnish
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • 9x13 inch baking dish
  • Large Skillet or Wok
  • Mixing bowls
  • Sharp Knife
  • Cutting Board

Method
 

Prepare the Components
  1. **Cook the Rice:** Cook jasmine rice according to package directions. Once cooked, fluff with a fork and set aside.
  2. **Pre-bake Peppers:** Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Halve the bell peppers lengthwise, remove seeds and membranes. Brush the cut sides with 1 tbsp olive oil. Place cut-side down in the prepared baking dish. Bake for 15 minutes to soften them slightly.
  3. **Prepare Teriyaki Sauce:** In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. In a separate tiny bowl, mix cornstarch with 2 tbsp cold water to create a smooth slurry. Set both aside.
Cook the Filling
  1. **Cook Chicken & Aromatics:** Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. **Sauté Vegetables:** Add diced red onion to the same skillet, cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
  3. **Combine Filling Base:** Return cooked chicken to the skillet. Add diced pineapple. Pour in the prepared teriyaki sauce mixture. Bring to a simmer.
  4. **Thicken Sauce:** Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat.
  5. **Assemble Filling:** In a large mixing bowl, combine the cooked rice and the teriyaki chicken and pineapple mixture. Stir gently to combine evenly.
Stuff and Bake
  1. **Stuff Peppers:** Remove the par-baked peppers from the oven. Carefully flip them cut-side up. Spoon the teriyaki chicken and rice filling generously into each bell pepper half, mounding it slightly.
  2. **Final Bake:** Cover the baking dish loosely with aluminum foil. Bake for 20-25 minutes, or until peppers are tender and the filling is heated through. For a slightly browned top, remove foil for the last 5-10 minutes of baking.
  3. **Garnish & Serve:** Garnish the stuffed peppers with sliced green onions and a sprinkle of sesame seeds before serving hot.

Notes

For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce. Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.