Sweet, savory, and just the right amount of tropical, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are my go-to when I want comfort food with a vibrant twist. Juicy bell peppers cradle a flavorful filling of tender chicken, fluffy jasmine rice, tangy pineapple, and sticky teriyaki sauce — all baked to golden, bubbly perfection. It’s one of those dishes that feels like a tropical escape in every bite.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Why You’ll Love This Recipe

I love how this recipe checks all the boxes: it’s simple, affordable, and downright delicious. Here’s why it’s on regular rotation in my kitchen:

I can switch up the protein or grain based on what I have on hand.
It’s made with budget-friendly ingredients I almost always have in the pantry or fridge.
The whole thing comes together quickly and heads straight into the oven — no fuss.
It’s endlessly customizable, whether I want to turn up the heat or throw in extra veggies.
The presentation is gorgeous — colorful peppers filled with glossy, savory goodness.
I can prep the filling ahead to save time later.
Leftovers reheat beautifully and might even taste better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bell peppers – I use 4 large ones in any color I like
cooked chicken breast – 2 cups, diced small so every bite is balanced
cooked jasmine rice – 2 cups of day-old rice gives the best texture
pineapple chunks – 1 cup, well drained for that sweet tropical touch
teriyaki sauce – ¾ cup of sticky, umami-packed flavor
green onion – ½ cup sliced for brightness and color
garlic – 2 cloves, minced for an aromatic kick
ginger – 1 teaspoon grated adds a bit of zing
soy sauce (gluten-free) – 1 tablespoon to deepen the savory notes
olive oil – 1 tablespoon to sauté the aromatics and coat the baking dish
salt – ½ teaspoon
black pepper – ¼ teaspoon

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
In a large bowl, I combine the chicken, rice, pineapple, teriyaki sauce, green onions, garlic, ginger, soy sauce, salt, and pepper. I stir until everything is evenly coated and saucy.
I slice off the tops of the bell peppers and remove the seeds and membranes, then stand them upright in the baking dish.
Using a spoon, I fill each pepper with the chicken mixture, pressing down slightly. If I have extra filling, I scatter it around the peppers in the dish.
I cover everything with foil and bake for 30 minutes. Then I remove the foil and continue baking for another 10–15 minutes, until the tops are golden.
For that glossy, caramelized finish, I broil the peppers for 2–3 minutes.
Once out of the oven, I like to garnish them with extra green onion or sesame seeds and serve them warm.

Servings and timing

This recipe makes 4 generous servings — one stuffed pepper per person.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I love how flexible this recipe is. Here are a few variations I enjoy:

Spicy Thai Style: I add chili garlic sauce and Thai basil for heat.
Vegan Version: I swap in tofu or tempeh and use a vegan teriyaki sauce.
Tex-Mex Fusion: I replace the pineapple and teriyaki with black beans, corn, and salsa.
Cheesy Option: I sprinkle shredded Monterey Jack or mozzarella on top before baking.
Hawaiian BBQ: I use BBQ sauce in place of teriyaki for a smoky-sweet version.

storage/reheating

Once cooled, I store the stuffed peppers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 10–15 minutes or microwave them until hot.

If I want to freeze them, I wrap each one tightly in foil and freeze for up to 3 months. They reheat best in the oven straight from frozen.

FAQs

Can I use uncooked chicken?

I don’t recommend it — using pre-cooked chicken ensures everything heats evenly and stays safe to eat.

Can I make these vegetarian?

Absolutely. I often use tofu, tempeh, or even mushrooms instead of chicken for a delicious plant-based version.

Can I use canned chicken?

Yes, I just make sure to drain it well and break it up before mixing into the filling.

Do I have to use jasmine rice?

Not at all. I’ve used brown rice, basmati, even cauliflower rice depending on what’s in my kitchen.

Can I prep these in advance?

Definitely. I like to prepare the peppers and filling the day before, then bake them fresh when it’s time to eat.

Conclusion

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers have quickly become one of my favorite go-to meals. They’re colorful, crave-worthy, and easy to make — the kind of dish that feels special without any stress. Whether I’m feeding family or impressing guests, this recipe always delivers. One bite, and I’m transported somewhere sunny, sweet, and satisfying.