Teriyaki Pineapple Chicken Rice Peppers

The first time I stuffed peppers, I made the classic rookie mistake of overfilling them until they burst in the oven. My kitchen smelled amazing anyway, all that teriyaki and pineapple caramelizing against the baking dish. These peppers have become a Wednesday staple ever since, partly because they look impressive but mostly because that sweet-savory combination just works.

Last summer my sister came over skeptical about pineapple in dinner, but she went back for thirds. Now she texts me randomly asking when Im making them again. Something about the way the peppers soften while the filling gets those crispy edges on top just makes people happy.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because theyre naturally sweeter than green peppers and hold up beautifully during baking
• 2 cups cooked jasmine rice: Use rice cooked the day before if possible, it actually absorbs the teriyaki flavor better than freshly cooked grains
• 1 lb boneless chicken breast: Cutting the chicken into small, even pieces helps it cook quickly and stay tender
• 1 cup fresh pineapple: Fresh pineapple adds bright sweetness but canned works in a pinch, just drain it well
• 1/2 cup red onion: Finely chopped so it softens nicely and doesnt overwhelm the filling
• 1/3 cup low-sodium soy sauce: Low-sodium gives you control over the salt level since the sauce reduces
• 2 tablespoons honey: Honey creates that gorgeous sticky glaze, though brown sugar works just as well
• 1 tablespoon sesame oil: Toasted sesame oil adds that nutty depth that makes teriyaki taste like teriyaki
• 2 teaspoons fresh ginger: Fresh grated ginger is non-negotiable here, the powdered stuff just doesnt have the same kick

Instructions

Prep your peppers:

Cut the tops off the bell peppers and pull out the seeds and white membranes, then stand them up in a baking dish like little waiting bowls

Whisk the sauce:

Combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan and bring to a gentle bubble

Thicken it up:

Stir in the cornstarch slurry and cook for about 2 minutes until the sauce coats the back of a spoon, then remove from heat

Cook the chicken:

Heat oil in a large skillet over medium-high heat and add the seasoned chicken pieces, cooking until golden and cooked through

Add the vegetables:

Toss in the red onion and shredded carrots, sautéing for 2 to 3 minutes until they start to soften

Build the filling:

Stir in the pineapple, green onions, cooked rice, and half of your teriyaki sauce, letting everything get friendly for 2 to 3 minutes

Stuff the peppers:

Spoon the filling mixture into each hollowed pepper, drizzling a little extra sauce over the tops

Bake covered:

Cover the baking dish with foil and bake at 375°F for 25 minutes, letting the peppers steam in their own juices

Get that glaze:

Uncover the peppers, brush them with the remaining teriyaki sauce, and bake for another 10 minutes until the peppers are tender and the tops are sticky

Finish with garnish:

Sprinkle with sesame seeds and fresh cilantro or extra green onions right before serving

Save

My daughter started requesting these for her birthday dinner, which feels like the ultimate stamp of approval. Theres something about food that comes in its own edible bowl that just makes mealtime feel special.

Making It Your Own

Sometimes I swap in quinoa or cauliflower rice if Im feeling virtuous, but honestly the jasmine rice version gets the most requests. The filling is forgiving enough that you can use whatever vegetables you have in the crisper drawer.

Sauce Secrets

The teriyaki sauce doubles beautifully and keeps in the fridge for at least a week. I make extra and use it on everything from stir-fries to grilled salmon, because why reinvent the wheel when youve already made something good.

Timing And Prep

Ive learned to prep all my vegetables before I start cooking anything, because once that skillet is hot, things move fast. The sauce can be made ahead and gently reheated, which makes the actual cooking part feel almost effortless.

• Use rotisserie chicken to skip the stovetop cooking entirely
• Char the finished peppers under the broiler for 2 minutes if you want those restaurant-style grill marks
• Check your peppers for doneness by piercing them with a paring knife, they should be tender but still hold their shape

Save

These peppers are the kind of dinner that makes people ask whats cooking before they even get their coats off. Enjoy every bite.

Recipe FAQ

→ Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to a day in advance and store them covered in the refrigerator. Bake them just before serving, adding a few extra minutes to the cooking time if starting from cold.

→ What type of rice works best for this filling?

Jasmine or basmati rice are ideal choices because their fluffy texture and slight aroma complement the teriyaki flavors. Ensure the rice is cooked and cooled slightly before mixing to prevent it from becoming mushy.

→ Can I make this dish gluten-free?

Absolutely. Simply substitute the regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making this an easy adaptation.

→ How do I know when the peppers are done cooking?

The peppers are ready when they're tender when pierced with a fork and the filling is hot throughout. The skin should have slightly wrinkled and the peppers should hold their shape easily.

→ Can I use other proteins instead of chicken?

Ground turkey, pork, or even firm tofu work well as alternatives. Adjust cooking times accordingly—ground meats cook faster than cubed chicken, while tofu may need less time to prevent becoming too soft.

→ What sides pair well with these stuffed peppers?

A crisp green salad with sesame vinaigrette complements the sweet teriyaki flavors. Steamed bok choy, roasted broccoli, or even simple stir-fried vegetables also make excellent accompaniments.