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Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet & Savory Family Favorite
Introduction: A Tropical Twist on Classic Comfort Food
If you’re craving something warm, hearty, and full of bold flavor—but still light and wholesome—look no further than these Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This dish takes everything you love about sweet and savory Asian-inspired flavors and delivers it in a vibrant, colorful, and completely satisfying way.
Stuffed peppers have long been a go-to for families and meal-preppers alike. They’re nutritious, budget-friendly, and easy to make in big batches. But this version levels up the flavor game with juicy ground chicken, fluffy rice, tangy crushed pineapple, and a sticky-sweet teriyaki glaze—all stuffed inside roasted bell pepper halves.
Whether you’re feeding kids, guests, or just making a batch for the week, this dish is guaranteed to impress. And the best part? It’s naturally gluten-free, can be made ahead, and is endlessly customizable.
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Ingredient Breakdown: What You’ll Need & Why It Works
Each ingredient in this recipe plays an important role in delivering balanced flavor, texture, and nutrition. Let’s break it down:
Main Ingredients
4 large bell peppers, halved and deseeded
Bell peppers serve as the “edible bowl” for your filling. Choose red, orange, or yellow for natural sweetness and color contrast.
1 lb ground chicken
Lean, protein-rich, and full of flavor, ground chicken is a lighter alternative to beef. You can also use ground turkey or a meat-free substitute.
1 cup cooked rice
Adds body to the filling and soaks up the teriyaki and pineapple juices. Use brown rice, jasmine rice, or even quinoa for a twist.
½ cup crushed pineapple, drained
Adds tropical sweetness that balances the savory meat and sauce. Be sure to drain well to avoid a watery filling.
½ cup teriyaki sauce
Delivers bold, sweet-salty flavor. Use store-bought or homemade (a mix of soy sauce, garlic, ginger, brown sugar, and cornstarch).
½ cup shredded carrots (optional)
For added texture and nutrition.
½ cup chopped green onions
Brings freshness and brightness to the filling.
1 tablespoon sesame oil or olive oil
Used to sauté the chicken and deepen flavor.
Salt and pepper, to taste
Optional Toppings
Toasted sesame seeds
Chopped cilantro
Additional teriyaki drizzle
Lime wedges or sriracha for added zing
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Step-by-Step Instructions: How to Make Teriyaki Pineapple Stuffed Peppers
This recipe is broken down into simple, foolproof steps.
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Halve and deseed the bell peppers. Arrange cut side up in a greased 9×13-inch baking dish.
For softer peppers, bake them empty for 10 minutes while you prepare the filling.
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Step 2: Make the Filling
In a large skillet, heat 1 tablespoon oil over medium heat.
Add ground chicken, season lightly with salt and pepper, and cook until fully browned (about 6–7 minutes).
Stir in pineapple, teriyaki sauce, and carrots. Simmer for 2–3 minutes.
Remove from heat and stir in cooked rice and green onions.
> Flavor Tip: Add a splash of soy sauce or a teaspoon of garlic or ginger paste for extra punch.
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Step 3: Stuff the Peppers
Fill each pepper half generously with the chicken and rice mixture.
Press down lightly to pack the filling.
Optional: Sprinkle with shredded cheese or breadcrumbs for a golden top.
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Step 4: Bake
Cover the dish with foil and bake for 25–30 minutes.
Remove the foil and bake for another 5–10 minutes until the tops are slightly browned and the peppers are tender.
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Step 5: Garnish & Serve
Let cool for a few minutes.
Top with sesame seeds, cilantro, extra teriyaki sauce, or a squeeze of lime.
> Serving Idea: Pair with a fresh cucumber salad or roasted green beans for a complete meal.
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Why You’ll Love This Recipe
It’s family-friendly: Sweet pineapple and tender chicken make this dish a hit with kids and adults alike.
It’s great for meal prep: Make a full tray, portion it out, and refrigerate or freeze.
Naturally gluten-free: No breadcrumbs or flour needed.
Balanced and satisfying: Each serving offers protein, fiber, and veggies.
Totally customizable: Swap the protein, change the grain, add more veggies—make it your own!
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Helpful Tips & Variations
Protein Swaps
Ground turkey or beef
Shredded rotisserie chicken
Tofu or meatless crumbles for a vegetarian version
Grain Swaps
Brown rice
Cauliflower rice (for low-carb)
Quinoa or couscous
Flavor Additions
Add 1 teaspoon grated ginger for a zingy kick
Mix in chopped spinach or kale for extra greens
Use pineapple tidbits instead of crushed pineapple for added texture
Topping Ideas
Shredded mozzarella, pepper jack, or cheddar
Crispy fried onions
Drizzle of spicy mayo or sriracha
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Make-Ahead, Storage & Freezing
Refrigerator
Store cooked stuffed peppers in an airtight container for up to 4 days.
Reheat in the microwave or covered in the oven at 350°F until warm.
Freezer
Let peppers cool completely, then wrap individually or place in a freezer-safe dish.
Freeze for up to 2 months.
To reheat: Thaw overnight in the fridge and bake at 350°F until heated through.
Make-Ahead Tips
Prep the filling a day in advance and refrigerate.
Stuff and bake the next day for maximum freshness.
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Nutrition Breakdown (Estimated per serving)
Calories: ~320
Protein: 22g
Carbs: 24g
Fat: 12g
Fiber: 3g
Sugar: 8g
> Note: Exact values depend on ingredient brands and portion size.
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Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes! You can prep and stuff the peppers the day before, refrigerate, and bake just before serving.
Can I use fresh pineapple?
Absolutely. Dice it finely and drain the juice to prevent the filling from becoming watery.
Can I use leftover chicken?
Yes. Shredded chicken works great—just mix with teriyaki and pineapple before stuffing.
What’s the best type of rice to use?
Long grain, jasmine, or brown rice work best. Make sure it’s fully cooked and cooled slightly before mixing.
Can I make this low-carb?
Yes! Substitute the rice with cauliflower rice and use a sugar-free teriyaki sauce.
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Conclusion: A Flavor-Packed Dinner That Checks All the Boxes
Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring together the perfect mix of flavor, nutrition, and convenience. They’re colorful, fun to eat, and totally satisfying—whether you’re making them for dinner tonight, prepping your lunches for the week, or feeding guests with dietary restrictions.
If you’re looking to shake up your dinner routine with something fresh, fun, and flavorful, this recipe is it.
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