Sweet and Savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Growing up in that old white farmhouse tucked deep in the Blue Ridge Mountains, meals were a way to gather close and share stories, no matter how simple the dish. When I first tried my hand at Teriyaki Pineapple Chicken & Rice Stuffed Peppers, it felt like bringing a little piece of that warmth from Mama Lu’s kitchen into a new, vibrant setting. This recipe captures that same heart — a mix of sweet and savory, humble ingredients transformed with love and a bit of kitchen intuition. It’s perfect for those evenings when you want comfort food that’s bright, easy, and packed with flavor.

Why You’ll Love This Teriyaki Pineapple Chicken & Rice Stuffed Peppers

There’s something about stuffed peppers that always reminds me of Sunday dinners at Mama Lu’s — a meal that’s as much about filling bellies as it is about filling hearts. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring together a dance of flavors that’s both nostalgic and fresh. The sweetness of pineapple paired with the tangy teriyaki glaze wraps the tender chicken and fluffy rice in a cozy, colorful package.

What I love most is how this dish feels like a celebration of simple ingredients — the kind Mama Lu would have gathered from her garden and pantry — but with a playful twist. It’s a dish that’s forgiving, too. No strict measuring, just a feel for what tastes right, which always reminded me of her wisdom in the kitchen: “Cook with your heart, not your eyes.”

This recipe is not just dinner; it’s a hug on a plate, easy to make but layered with flavors that linger. Whether you’re cooking for family, friends, or just yourself after a long day, these stuffed peppers bring comfort and joy in every bite.

Ingredients You’ll Need for This Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• 4 large bell peppers (red, yellow, or orange for sweetness and color)
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup cooked jasmine or long-grain white rice (day-old rice works beautifully)
• 1 cup fresh pineapple chunks (canned works in a pinch, but drain well)
• 1/2 cup teriyaki sauce (homemade or store-bought; I like one with a touch of ginger)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil or sesame oil
• 1/4 cup chopped green onions (for garnish)
• 1 teaspoon toasted sesame seeds (optional, for garnish)
• Salt and freshly ground black pepper, to taste
• Optional substitution: Use brown rice for a nuttier flavor and more fiber
• Optional substitution: Swap chicken thighs for turkey or firm tofu for a vegetarian twist

Nutrition Facts

• Calories: Approximately 400 per stuffed pepper
• Protein: 30g
• Fat: 12g (mostly from chicken and oil)
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 10g (natural sugars from pineapple and teriyaki)
• Sodium: 700mg (largely from teriyaki sauce; adjust as needed)

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Steps to Create Your Teriyaki Pineapple Chicken & Rice Stuffed Peppers

1. Preheat your oven to 375°F. While it warms, slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers upright in a baking dish.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken thighs, seasoning lightly with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add the remaining oil and toss in the chopped onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. This step always reminds me of Mama Lu’s kitchen when the house filled with that comforting garlic-onion aroma.
4. Return the chicken to the skillet, then stir in the pineapple chunks and cooked rice. Pour the teriyaki sauce over the mixture, folding gently to coat everything evenly. Let it cook together for another 2-3 minutes, allowing the flavors to blend.
5. Taste the filling and adjust seasoning if needed — sometimes it needs just a little extra salt or a pinch more teriyaki to hit that perfect balance.
6. Stuff each bell pepper generously with the chicken and rice mixture, packing it in but not overfilling.
7. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes to let the peppers soften and get a bit of roasted color on top.
8. Once out of the oven, sprinkle chopped green onions and toasted sesame seeds over the peppers. Let them cool for a few minutes before serving — patience here always pays off.

Tips for Making the Best Teriyaki Pineapple Chicken & Rice Stuffed Peppers

One of the best pieces of cooking advice Mama Lu ever gave me was to trust your senses — taste, smell, and feel. Here’s how you can bring that home with this recipe: Learn more: Savory Delights: Elevate Your Dinner with Ground Beef and Rice

• Don’t rush the sauté: Let the onions and garlic soften slowly to build a deep flavor base. It’s in these small moments that the magic happens.
• Use day-old rice: It’s less sticky, making it easier to mix with the chicken and pineapple without turning mushy.
• Customize your teriyaki sauce: If you’re making your own, add a splash of fresh ginger or a dash of chili flakes for a little heat. Mama Lu always said, “A pinch of this, a dash of that” is the secret to making it yours.
• Don’t overstuff: Leave a little breathing room in the peppers so they cook evenly and maintain their shape.
• Let it rest: Allow the stuffed peppers to sit for a few minutes after baking. This settles the juices and makes them easier to eat.

Serving Suggestions and Pairings

When I think back to those long afternoons on the farmhouse porch, meals were always about balance — a bit of richness with something bright and fresh. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers pair beautifully with simple sides that don’t compete but complement.

• A crisp, green salad with a light vinaigrette brightens the plate and cuts through the sweet-savory notes.
• Steamed or roasted snap peas or green beans bring a fresh crunch that feels like a nod to the garden.
• For a heartier meal, add a side of garlic mashed potatoes or creamy coleslaw, flavors that echo the comforting, homey feel of Mama Lu’s cooking.
• If you want a little extra sauce, a drizzle of extra teriyaki or a squeeze of lime over the top adds a nice zing.

Storage and Reheating Tips

Like many of the dishes Mama Lu made, these stuffed peppers are even better the next day — the flavors get to mingle and deepen overnight. Here’s how to keep that goodness safe and tasty:

• Cool the peppers completely before storing them in an airtight container in the refrigerator.
• They’ll keep well for up to 3 days — perfect for a quick lunch or dinner after a busy day.
• To reheat, cover the peppers with foil and warm them in a 350°F oven for about 15-20 minutes, or until heated through. This keeps the peppers from drying out.
• If you’re in a hurry, microwave on medium power for 2-3 minutes, but watch closely so you don’t lose that lovely texture.

Frequently Asked Questions

What are the main ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

The main ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

The total time to make Teriyaki Pineapple Chicken & Rice Stuffed Peppers includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Teriyaki Pineapple Chicken & Rice Stuffed Peppers ahead of time?

Yes, Teriyaki Pineapple Chicken & Rice Stuffed Peppers can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Teriyaki Pineapple Chicken & Rice Stuffed Peppers?

Teriyaki Pineapple Chicken & Rice Stuffed Peppers pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Teriyaki Pineapple Chicken & Rice Stuffed Peppers suitable for special diets?

Depending on the ingredients used, Teriyaki Pineapple Chicken & Rice Stuffed Peppers may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Bringing Teriyaki Pineapple Chicken & Rice Stuffed Peppers into your home is like inviting a little Southern mountain soul to your table, wrapped in the bright, tangy flavors of the Pacific Northwest where I now live. It’s a recipe that honors simple ingredients and the idea that food is more than just nourishment — it’s a way to connect, to heal, and to share stories across generations.

“Recipes weren’t written,” Mama Lu used to say with a knowing smile. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So, take this recipe, make it yours, add that pinch of salt, and a sprinkle of soul. Whether you’re cooking it for family, friends, or a quiet night in, these peppers carry a piece of home, no matter where you are.