Easy Teriyaki Pineapple Chicken Stuffed Peppers Ready in 30 Minutes

Did You Know 73% of Home Cooks Avoid Stuffed Peppers Because They Think They’re Too Complicated?

I used to be part of that statistic too—until I discovered the magic of these Teriyaki Pineapple Chicken Stuffed Peppers. The sweet-and-savory combination of juicy pineapple, tender chicken, and sticky teriyaki sauce will make you question why you ever hesitated to stuff a pepper. Best of all? This flavor-packed dinner comes together with just 15 minutes of active prep time.

There’s something truly special about how the caramelized edges of the bell peppers cradle that luscious teriyaki pineapple chicken filling. The moment the aroma hits your kitchen, you’ll understand why this recipe has become my family’s most-requested weeknight meal. It’s the kind of dish that looks like you spent hours crafting, but secretly comes together with minimal effort—my favorite kind of kitchen magic!

What makes these stuffed peppers extraordinary is how the ingredients play together. The acidity of the pineapple cuts through the richness of the chicken, while the teriyaki sauce creates that irresistible glossy glaze we all crave. And let’s talk about those peppers—roasting transforms them from crisp vessels into tender, sweet pockets that melt in your mouth.

Why This Recipe Will Become Your New Weeknight Hero

As someone who’s made every stuffed pepper variation under the sun, I can confidently say this teriyaki pineapple chicken version solves all the common problems. No more dry filling—the pineapple keeps everything moist. No more bland flavors—the homemade teriyaki sauce packs a punch. And no more uneven cooking—my simple roasting method ensures perfect doneness every time.

The beauty of this recipe lies in its flexibility too. I’ve made it with everything from ground turkey to tofu for my vegetarian friends, and every version receives rave reviews. But today, we’re focusing on the classic chicken preparation that made my husband declare, “This tastes like vacation in Hawaii!”

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Teriyaki Pineapple Chicken Stuffed Peppers – Easy, Flavor-Packed Dinner! �🍗

There’s something magical about the sweet and savory dance of teriyaki and pineapple, especially when it’s tucked inside a vibrant bell pepper. This recipe is a weeknight hero—quick, packed with flavor, and just a little bit tropical. Let’s gather our ingredients and get cooking!

What You’ll Need

• 4 large bell peppers – Any color works, but I love the contrast of red or yellow against the golden filling. Pro tip: Pick ones with flat bottoms so they sit nicely in the baking dish!
• 1 lb ground chicken – Lean but full of flavor. If you prefer, ground turkey works beautifully too.
• 1 cup cooked rice – Day-old jasmine or basmati rice is perfect here—it soaks up the sauce like a dream.
• 1 cup diced pineapple – Fresh or canned (just drain well!). Those little sweet-tart bursts make every bite exciting.
• ½ cup teriyaki sauce – Homemade or store-bought—no judgment! I often whisk together a quick version with soy sauce, honey, and a splash of mirin.
• 3 green onions, thinly sliced – For a pop of freshness and color.
• 2 cloves garlic, minced – Because what’s a stir-fry without garlic’s cozy warmth?
• 1 tbsp grated ginger – The zingy backbone of this dish. A microplane grater makes quick work of it!
• ½ tsp red pepper flakes (optional) – For those who like a gentle kick. My husband always sneaks in an extra pinch.
• 1 tbsp sesame oil – That toasty, nutty fragrance? Yes, please.
• Sesame seeds & cilantro – For garnish, because we eat with our eyes first.

Let’s Make Those Stuffed Peppers!

1. Prep the peppers: Slice the tops off (save them for a pretty garnish if you like!) and remove the seeds and ribs. Give them a quick rinse inside and out, then pat dry. Place them in a baking dish—snug is good, so they support each other while cooking.
2. Brown the chicken: Heat sesame oil in a large skillet over medium-high. Add the ground chicken, breaking it up with a wooden spoon. Cook until no pink remains, about 5 minutes. Drain any excess fat—this keeps the filling from getting greasy.
3. Build the flavor: Toss in the garlic, ginger, and red pepper flakes (if using). Stir for just 30 seconds until fragrant—don’t let the garlic burn! Then add the pineapple, green onions, and teriyaki sauce. Let it bubble for a minute so the pineapple caramelizes slightly.
4. Fold in the rice: Gently stir in your cooked rice until everything is evenly coated in that glossy teriyaki glaze. Taste and adjust seasoning—sometimes I add a squeeze of lime for brightness.

Now comes the fun part: stuffing those peppers generously! Spoon the filling into each pepper, pressing down lightly so they’re packed to the brim. If you have extra filling (it happens!), bake it alongside in a small dish—hello, next-day lunch.

Conclusion

These Teriyaki Pineapple Chicken Stuffed Peppers are a delightful way to bring bold, tropical flavors to your dinner table with minimal effort. The sweet and savory teriyaki glaze, juicy pineapple, and tender chicken create a mouthwatering filling, while the bell peppers add a vibrant, nutritious crunch. Whether you’re meal prepping for the week or serving a crowd, this dish is sure to impress!

Ready to give it a try? Whip up a batch and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to check out our other stuffed pepper variations for even more delicious inspiration. Happy cooking! 🍽️✨

FAQs

Can I use a different protein instead of chicken?

Absolutely! Ground turkey, shrimp, or even tofu would work wonderfully in this recipe. Just adjust the cooking time accordingly to ensure your protein is fully cooked before stuffing the peppers.

How do I store leftovers?

These stuffed peppers keep well in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Can I make this recipe ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance. Store them covered in the fridge, then bake when ready to serve. You may need to add a few extra minutes to the baking time if the peppers are cold.

What can I substitute for pineapple if I don’t have any?

Mango or peaches would make a great alternative for a similar tropical sweetness. If you prefer a less fruity version, simply omit the fruit and add extra veggies like diced zucchini or carrots.

Are these stuffed peppers freezer-friendly?

They sure are! Once baked and cooled, wrap them individually in foil or place them in a freezer-safe container. They’ll keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.

Can I use store-bought teriyaki sauce?

Of course! While homemade teriyaki sauce adds a special touch, a good-quality store-bought sauce will work just fine in a pinch. Look for one with minimal additives for the best flavor.