What ingredients are needed for teriyaki pineapple chicken & rice stuffed peppers?

You’ll need bell peppers, cooked chicken, white or jasmine rice, pineapple chunks, and a homemade teriyaki sauce made with soy sauce, garlic, ginger, and honey. Optional additions include carrots, green onions, and sesame seeds for garnish. These pantry-friendly ingredients make this dish easy to assemble and customize.

How do you make teriyaki sauce for stuffed peppers?

To make teriyaki sauce, simmer soy sauce, garlic, ginger, brown sugar (or honey), and a splash of vinegar. Add a cornstarch slurry to thicken it. This homemade version is quick, flavorful, and customizable for sweetness or saltiness—perfect for coating the filling in stuffed peppers.

Can I use leftover rice and chicken for this recipe?

Yes! Leftover rice and cooked chicken work perfectly and save prep time. Day-old rice absorbs sauce better without turning mushy, and pre-cooked chicken reduces your cooking steps. Simply mix both with the pineapple and teriyaki sauce, stuff into peppers, and bake. It’s a great meal-prep solution.

Are teriyaki pineapple chicken & rice stuffed peppers healthy?

Absolutely. This dish offers lean protein, fiber-rich vegetables, and natural sweetness from pineapple. By using a homemade sauce with controlled ingredients, you avoid added sugars or preservatives. It’s balanced, nutrient-dense, and satisfying without being heavy—ideal for family dinners or post-workout meals.

Teriyaki Pineapple Chicken Rice Stuffed Peppers – The Best 30-Minute Recipe for Busy Nights

Description

A delightful dish combining teriyaki chicken, pineapple, and rice stuffed in vibrant bell peppers.

Ingredients

Scale

4 large yellow bell peppers

1 lb ground chicken

2 cups cooked rice

1/2 cup diced pineapple

1/4 cup shredded carrots

1/2 cup teriyaki sauce

1/4 cup green onions, chopped

1 tablespoon sesame seeds

1/4 teaspoon black pepper

Instructions

Preheat the oven to 375°F (190°C).

Slice the tops off the bell peppers and remove seeds.

In a skillet, cook the ground chicken until fully browned. Stir in the teriyaki sauce and let it simmer for a couple of minutes.

In a bowl, mix cooked rice, diced pineapple, shredded carrots, and green onions.

Add the chicken mixture to the bowl and stir until combined.

Stuff the peppers with the mixture and place them upright in a baking dish.

Bake for 25-30 minutes until peppers are tender.

Sprinkle sesame seeds over the top before serving.

Notes

For softer peppers, parboil them for 5 minutes before stuffing. You can substitute ground turkey or tofu for chicken.

Prep Time: 25 mins
Cook Time: 30 mins
Cuisine: American