Juicy Pineapple Stuffed Peppers

These stuffed bell peppers packed with teriyaki chicken, pineapple and rice bring zesty sweet-savory magic to your dinner table. The juicy chicken mingles with sweet caramelized pineapple chunks and our own teriyaki sauce, all tucked inside tender bell peppers for a bright, complete meal that's bursting with flavor in every bite.

I came up with these stuffed peppers while trying to use up some extra rice and pineapple sitting in my fridge. My kids and husband couldn't stop talking about how the teriyaki sauce pulled everything together so nicely that this dish now shows up on our table at least once a month.

Ingredients

• Bell peppers: Look for ones that feel heavy and have shiny, tight skin for the best taste and look
• Boneless skinless chicken breasts: They soak up all the teriyaki goodness and add lean protein
• Brown rice: Brings a chewy texture and earthy taste while giving you more fiber than white rice would
• Fresh pineapple chunks: They get slightly caramelized during cooking for extra sweetness
• Red onion: Adds pretty purple color and a gentle bite that works with the sweet stuff
• Low sodium soy sauce: Creates that umami kick for your teriyaki without making everything too salty
• Honey: Helps make that sticky glaze and cuts through the soy sauce saltiness
• Rice vinegar: Gives a tangy zip that balances the rich flavors
• Cornstarch: Turns your sauce into that perfect clingy glaze
• Sesame oil: Just a tiny bit adds that genuine teriyaki taste
• Fresh cilantro: Sprinkled on top for a cool, green pop that lifts the whole dish

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 375°F with the rack in the middle. This temp lets your peppers get tender without burning and gives the filling enough time to warm through nicely.

Prepare the Peppers:

Slice each bell pepper down the middle lengthwise, trying to keep both sides in good shape. Scoop out the seeds and white ribs with a spoon. Put the pepper halves cut-side up in a baking dish that's big enough for them to sit without touching.

Create the Teriyaki Sauce:

Mix soy sauce, honey, rice vinegar, cornstarch, sesame oil, ground ginger, and minced garlic in a small pot. Stir really well before turning on the heat so you don't get lumps. Cook it on medium while stirring the whole time until it gets thick enough to coat the back of your spoon—usually takes 3-4 minutes. Turn off the heat once it's glossy and thick.

Cook the Chicken:

Get some olive oil hot in a big skillet over medium-high heat until it looks shimmery. Toss in your bite-sized chicken pieces without crowding them. Let them sit for about 2 minutes to get nice and brown, then stir them around until they're cooked all the way through with no pink left—about 5-6 minutes total.

Build the Filling:

Throw the pineapple chunks, diced red onion, and diced bell pepper into the pan with your cooked chicken. Stir often and cook for 2-3 minutes just until the veggies start to soften and the pineapple gets a bit caramelized. Then mix in your cooked brown rice and half the teriyaki sauce. Stir everything so it's all coated in that yummy sauce.

Stuff and Assemble:

Spoon your chicken mixture into each pepper half, making little mounds if needed. Pour the rest of your teriyaki sauce over the stuffed peppers so it drips down the sides and pools at the bottom of the dish.

Bake to Perfection:

Cover your baking dish tightly with foil to trap steam, which helps soften the peppers. Bake for 20 minutes, then carefully take off the foil and keep baking for another 10-15 minutes. You'll know they're done when you can easily stick a fork in the peppers and the tops look a bit caramelized.

Garnish and Serve:

Scatter fresh chopped cilantro on top of the hot peppers right before you serve them. The heat will wake up all the good smells from the herbs and make everything taste even better.

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I can't get enough of how the sweet pineapple plays against the savory teriyaki in this dish. When I first made it, my husband looked skeptical about mixing these flavors. But after his first bite, he was totally sold. Now whenever we have friends over for dinner, he always asks me to make these peppers.

Make Ahead and Storage

These stuffed peppers work great for meal prep since they store so well. Once they've cooled down after baking, just pop them in a sealed container. They'll stay good in the fridge for up to 4 days. When you want to eat them again, wrap them in foil and warm them up in a 350°F oven for about 15 minutes, or zap single servings in the microwave for 2 minutes. They actually taste even better after sitting in the fridge overnight!

Clever Substitutions

You can switch things up in this recipe based on what's in your kitchen. Try ground turkey or tofu instead of chicken if you want. Quinoa makes a great stand-in for rice and adds extra protein with a fun texture. Don't have fresh pineapple? Canned works too—just drain it well first. Want some heat? Toss in some chopped jalapeño with the filling or sprinkle some red pepper flakes on top.

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Serving Suggestions

These bright and tasty stuffed peppers stand alone as a full meal, but they go really well with a simple Asian slaw or cucumber salad for extra crunch. If you need to feed more people or bigger appetites, add some steamed edamame or a light miso soup. They also look stunning on a buffet table next to other Asian-inspired bites like spring rolls or pot stickers.

The History Behind the Dish

You'll find stuffed peppers in food traditions all over the world—from Eastern European golabki to Mexican chiles rellenos. This version mixes the American take on stuffed bell peppers with Japanese-style teriyaki sauce that got popular in America after WWII. The pineapple adds that tropical Pacific touch that became trendy in the 80s when fusion cooking took off. What's cool about this recipe is how it takes all these different food traditions and turns them into something that works perfectly for family meals.

FAQs About the Recipe

→ Can I make this dish vegetarian?

Absolutely, just swap out the chicken for tofu or any plant-based protein you like for a meat-free version.

→ What other grains can I use instead of rice?

Try quinoa, couscous, or even riced cauliflower as tasty substitutes for the brown rice in this dish.

→ Can I use canned pineapple instead of fresh?

Canned pineapple works fine too. Just make sure you drain all the liquid before adding it to your mixture.

→ How can I reduce the sodium content in this recipe?

Go for low-sodium soy sauce and don't add any extra salt to cut down on sodium in this dish.

→ Can I prepare this meal ahead of time?

You can definitely prep ahead. Make the filling and stuff your peppers a day early, keep them in the fridge covered, and pop them in the oven when you're ready to eat.