Let Me Tell You About These Sweet & Savory Peppers…
Okay, real talk – if someone told me as a kid that one day I’d be stuffing peppers with pineapple, teriyaki chicken, and rice, I probably would’ve rolled my eyes and grabbed a bag of chips instead. But you know what? These Teriyaki Pineapple Chicken Stuffed Peppers turned out to be my peace offering to weeknight dinner chaos – and they’re a total winner. I made them for my sister’s potluck once, and people were actually fighting over the last one. That never happens with peppers at our family get-togethers (usually it’s a stampede for garlic bread). So, yeah, they’re that good. If you’re looking for something that punches up dinner without making you cry over a sink of dirty pans, pull up a chair – this one’s for you.
Why You’re Gonna Love This Stuffed Pepper Situation
I make this when I want something that looks impressive but is secretly pretty easy. My family goes nuts for the sweet and savory combo (my youngest calls these “tropical volcano boats” – don’t ask), and honestly, they’re great for using up random veggies or leftover chicken. I’ve tried skipping the pineapple once (big mistake, don’t recommend), and the peppers just sort of… missed their zing. Oh, and if you hate chopping onions, just swap in some pre-chopped frozen stuff. No one will know. I promise.
What You’ll Need (Plus a Few Wildcards)
- 4 large bell peppers (red, yellow, or orange are my go-tos, but green’s fine if you like things a little more grassy)
- About 2 cups cooked & shredded chicken (rotisserie makes life easier; sometimes I use leftover grilled chicken if it’s hanging around)
- 1 heaping cup cooked rice (white, brown, or honestly, I’ve used quinoa in a pinch – nobody noticed)
- 1 cup pineapple tidbits (fresh is best, but canned in juice is totally fine; avoid the syrup kind unless you want dessert for dinner)
- 1/2 cup teriyaki sauce (my grandmother swears by Kikkoman; I just use whatever’s on sale, or make my own if I’m feeling ambitious – like, twice a year)
- 1/3 cup diced red onion (optional, but adds a bit of crunch)
- 1/2 cup shredded mozzarella or Monterey Jack (or a mix – sometimes I use whatever’s lurking in the cheese drawer)
- Salt & pepper to taste; a squeeze of lime if you want to be fancy
How I Actually Make These (With Some Personality)
- Preheat & prep: Set your oven to 375°F/190°C. Halve your peppers lengthwise and scoop out the seeds. (I always cut off a sliver on the bottom so they don’t wobble everywhere – learned that one after chasing peppers across the counter.)
- Mix up the filling: In a big bowl, toss together chicken, rice, pineapple, onion, about half the cheese, and most of the teriyaki sauce. Add a little salt and pepper. This is where I usually sneak a bite. If it tastes a little bland, I add extra sauce – no harm done.
- Stuff ‘em: Spoon the filling into the pepper halves. Don’t be shy – really pack it in there. Drizzle any leftover teriyaki sauce over the top (or just wing it if you already poured it all in, I do that sometimes). Sprinkle with remaining cheese.
- Bake it: Arrange peppers in a baking dish. Cover loosely with foil (unless you like your cheese to get extra browned – then skip it). Bake for about 25–30 minutes, removing the foil for the last 5 minutes so things get all golden and bubbly. If your peppers still seem too firm, just pop ‘em back in for a bit – it’s not an exact science.
- Serve: Let them cool for a couple minutes so you don’t burn your face off. Trust me, I’ve made that mistake more than once.
Notes Only a Real Person Would Tell You
- I once tried using cauliflower rice to make these “healthier.” Turns out, my family staged a tiny rebellion and the leftovers ended up in the compost. On second thought, actual rice or cooked grains hold up best.
- You can microwave the peppers for 2–3 minutes before stuffing to make them softer. Or don’t, if you like a little crunch (I actually prefer them with a bit more bite, especially the yellow ones).
- If you accidentally dump in too much teriyaki, just toss in a handful more rice. No biggie.
How I’ve Tweaked These (Some Wins, One Epic Fail)
- Once, I swapped the pineapple for mango. Not bad! Different vibe, but still tasty.
- Tried ground turkey instead of chicken – honestly, it was fine but just a bit bland. Next time I’d add more seasoning.
- I attempted a vegan version with tofu and vegan cheese. Let’s just say, the texture didn’t win any awards… but maybe I cooked it wrong?
What You’ll Need (Equipment-wise)
- Baking dish (mine’s 9×13, but if you only have a sheet pan, just crowd the peppers together – they won’t mind)
- Mixing bowl
- Sharp knife (or whatever gets the job done – I’ve used a steak knife before when nothing else was clean)
If you’re looking for a solid baking dish, Epicurious has a great roundup of the best ones.
Storing These Peppers (But Honestly…)
Pop any leftovers in an airtight container in the fridge. They’ll keep for about 3 days, though honestly, in my house they never last more than a day – my husband takes them for lunch and they magically disappear. You can freeze them, but the peppers get a little watery when reheated, just so you know.
How I Serve ‘Em (And My Family’s Weird Tradition)
I like to serve these with a quick side salad tossed in sesame dressing or some simple steamed broccoli. My kids insist on a squirt of Sriracha on top (because apparently, everything in 2024 needs to be spicy). Sometimes we’ll even throw leftover filling on a tortilla the next day – honestly, it’s pretty great.
Pro Tips I Learned the Hard Way
- Don’t rush the baking. I once pulled them out too soon, and the peppers were still basically raw. Give ‘em time, even if you’re hungry.
- If you’re tempted to skip the cheese, don’t – it helps everything stick together. I tried omitting it once for a lactose-intolerant guest and the filling just sort of… fell everywhere.
FAQs (Because My Friends Have Actually Asked These!)
- Can I use leftover rotisserie chicken? Yup! Actually, I think it works better if it’s a bit shredded and not too dry.
- What if I don’t have teriyaki sauce? Hmm, you can try mixing soy sauce, a little honey or brown sugar, and ginger – or just check out this homemade teriyaki recipe from Serious Eats. I’ve winged it and honestly, nobody complained.
- Is this good for meal prep? Oh, totally. They reheat well in the microwave for lunch. Some people say the flavors meld better by day two – I agree, but they’re also fine right away.
- Can I make these ahead? For sure. Stuff the peppers the night before and pop them in the oven when you’re ready. They might need a few extra minutes if they’re going in cold.
- My peppers look a little wrinkly – did I mess up? Nope, that’s normal! Sometimes the skin puckers a bit; it means they’re tender and tasty. If they’re shriveled like a raisin, maybe check your oven temp next time.
So there you go – my slightly rambling, definitely heartfelt guide to Teriyaki Pineapple Chicken Stuffed Peppers. If you give these a whirl, let me know if your crew likes them (or if you come up with a wild variation I haven’t tried yet – I’m always game for a new twist!). And if you want more fun recipes, I sometimes browse Budget Bytes for inspiration. Happy cooking, mate!
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 2 cups cooked chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
-
1Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
-
2In a large bowl, combine diced chicken, pineapple chunks, cooked rice, teriyaki sauce, green onions, olive oil, salt, and pepper. Mix well.
-
3Stuff each bell pepper with the chicken and pineapple mixture, pressing down gently to fill completely.
-
4Place stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes.
-
5Remove foil, sprinkle mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly.
-
6Garnish with extra green onions if desired. Serve hot and enjoy your sweet & savory delight!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
