The Teriyaki Pineapple Chicken Stuffed Peppers Recipe brings a sweet and savory twist to stuffed peppers, making it a quick and easy meal for busy weeknights. The chicken is moist and tender, coated in a homemade teriyaki sauce with chunks of juicy pineapple that add a fresh burst of flavor. This recipe is beginner-friendly and perfect for meal prep or using pantry staples. Pair it with my Easy Chicken Piccata with Lemon Caper Sauce Recipe for a complete dinner experience with lots of bright, tangy notes.
Why You'll Love Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner
Try this easy Teriyaki Pineapple Chicken Stuffed Peppers Recipe for a quick, family-friendly dinner packed with flavor and juicy texture. Perfect for weeknights!
- Combines sweet pineapple and savory teriyaki for delicious flavor
- Healthy, protein-packed main dish with colorful bell peppers
- Easy to prepare with pantry staples and minimal fuss
- Perfect for meal prep and great as leftovers
Ingredients for Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner
Ground chicken: Use lean ground chicken for best texture; can substitute with ground turkey or porkPineapple chunks: Fresh preferred for texture; canned drained pineapple works tooBell peppers: Red, yellow, or orange peppers are sweeter; green peppers also work
- Ground chicken: Use lean ground chicken for best texture; can substitute with ground turkey or pork
- Pineapple chunks: Fresh preferred for texture; canned drained pineapple works too
- Bell peppers: Red, yellow, or orange peppers are sweeter; green peppers also work
Ingredient Note: Full measurements for Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner are listed in the printable recipe card below.
How to Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner
Step 1 — Prep & Preheat
Prepare the peppers: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. Set aside.
Step 2 — Cook and Build Flavor
Make teriyaki sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Bring to simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat.
Step 3 — Finish, Taste, and Adjust
Cook chicken filling: Heat oil in a skillet over medium heat. Add ground chicken, season with black pepper, and cook until no longer pink, breaking up with a spoon, 6-8 minutes. Stir in pineapple chunks and cooked rice. Pour half the teriyaki sauce into the skillet and mix well.
Expert Tips for Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner
- Use a silicone brush to spread the teriyaki sauce evenly inside peppers before stuffing for extra flavor.
- To check peppers for doneness, pierce with a fork; it should be tender but still hold shape.
- For a crispy top, broil the stuffed peppers for 1-2 minutes after baking.
Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner
Try this easy Teriyaki Pineapple Chicken Stuffed Peppers Recipe for a quick, family-friendly dinner packed with flavor and juicy texture. Perfect for weeknights!
Ingredients
Main Ingredients
- 4 large bell peppers (any color)
- 1 lb ground chicken
- 1 cup fresh pineapple chunks
- 1 cup cooked brown rice
- 1/2 cup shredded mozzarella cheese
Seasonings & Flavor Boosters
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
Optional Toppings
- Sliced green onions
- Toasted sesame seeds
Instructions
How to Make Teriyaki Pineapple Chicken Stuffed Peppers Recipe
- Prepare the peppers: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. Set aside.
- Make teriyaki sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Bring to simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat.
- Cook chicken filling: Heat oil in a skillet over medium heat. Add ground chicken, season with black pepper, and cook until no longer pink, breaking up with a spoon, 6-8 minutes. Stir in pineapple chunks and cooked rice. Pour half the teriyaki sauce into the skillet and mix well.
- Stuff peppers and bake: Fill each pepper with chicken mixture, place in a baking dish, and top with shredded mozzarella. Drizzle remaining teriyaki sauce over the stuffed peppers. Cover with foil and bake 20 minutes. Remove foil and bake another 5 minutes until cheese is melted and peppers are tender.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Teriyaki Pineapple Chicken Stuffed Peppers Recipe - Easy Weeknight Dinner FAQs
Yes! You can assemble the stuffed peppers a day ahead and refrigerate them before baking. Just add the cheese and sauce before baking for best results.
Ground turkey or pork can easily substitute ground chicken without changing the flavor profile significantly.
Place leftovers in an airtight container and store in the fridge for up to 3 days. You can also freeze them individually wrapped in foil.
Overcooking or adding too much sauce can make peppers soggy. Bake covered to cook through, then uncover for a brief time to avoid excess moisture.
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- Easy Chicken Piccata with Lemon Caper Sauce Recipe
- Strawberry Lemonade Bread Recipe with Tangy Lemon Glaze
Before You Go
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