Teriyaki Pineapple Chicken Stuffed Peppers are a fun and colorful meal that brings together sweet and tangy flavors in a really fresh way. You get juicy chicken mixed with pineapple chunks dressed in teriyaki sauce, all nestled inside bright red or green bell peppers. It’s a tasty mix of tender chicken, sweet fruit, and a little bit of crisp from the peppers that makes every bite interesting.
I love making this dish because it’s easy to prepare and looks great on the table. The combination of teriyaki sauce and pineapple adds a bright, tropical twist that always surprises and delights everyone I serve it to. Plus, stuffing the peppers ahead of time means you can get dinner ready in one go, which feels like a little kitchen win to me.
My favorite way to enjoy these stuffed peppers is served with a side of steamed rice or a simple green salad to balance out the sweetness. They’re perfect for a casual weeknight dinner or even to impress friends without spending hours cooking. These peppers bring a touch of sunshine to the dinner table, and that’s always a good thing in my book!
Key Ingredients & Substitutions
Bell Peppers: Red and yellow peppers add sweetness and color, but you can use green or orange if you prefer a bit more bite or wear what you have.
Chicken: Cooked shredded chicken works best for texture. Rotisserie chicken is a great shortcut, or use leftover roast chicken.
Pineapple: Fresh pineapple adds juiciness and zing, but canned drained pineapple works fine too. Avoid juice-heavy chunks to keep peppers from getting soggy.
Teriyaki Sauce: This sauce ties everything together with sweet and salty notes. You can make your own or use store-bought. For gluten-free, look for a GF label or substitute with tamari and honey.
How Can I Prevent Peppers From Getting Too Soft When Baking?
To keep your peppers firm and avoid them becoming mushy during baking, try these tips:
- Choose fresh, firm bell peppers without wrinkles or soft spots.
- Don’t overbake – 20-25 minutes is enough to soften but keep shape.
- After cutting and seeding, you can briefly parboil or microwave peppers for a minute to soften slightly before stuffing, but this step is optional.
- Place stuffed peppers cut-side up in the baking dish so juices don’t pool and make peppers soggy.
Equipment You’ll Need
- Baking dish – I recommend a shallow dish to hold the peppers securely and help with even baking.
- Skillet – a medium-sized skillet makes it easy to sauté the garlic, chicken, and pineapple mixture.
- Knife and cutting board – you’ll need these to halve the peppers and prepare ingredients efficiently.
- Spoon – perfect for filling the peppers evenly with the teriyaki chicken mixture.
- Measuring cups and spoons – for accurate portions of sauce and ingredients.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for a different protein choice.
- Add diced red onion or bell pepper to increase vegetable variety and crunch.
- Sprinkle with chopped cashews or almonds for a little extra crunch on top.
- Mix in a dash of sriracha or red pepper flakes if you like a spicy kick.
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 3 large bell peppers (red and yellow), halved and seeded
- 2 cups cooked chicken breast, shredded
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon ground ginger (optional)
- ¼ teaspoon black pepper
For Garnish and Serving:
- 2 green onions, thinly sliced
- 1 teaspoon toasted black sesame seeds (optional)
- Cooked noodles or rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, and a few minutes to cool before serving. In total, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Peppers:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that will comfortably hold the halved peppers upright.
2. Cook the Chicken Mixture:
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shredded chicken and sauté for 2-3 minutes. Stir in the pineapple chunks, teriyaki sauce, ground ginger (if using), and black pepper. Cook for another 3-4 minutes until everything is warmed through and the sauce thickens slightly.
3. Stuff the Peppers:
Arrange the bell pepper halves cut side up in your prepared baking dish. Spoon the teriyaki chicken and pineapple mixture evenly into each pepper, pressing down gently so each is nicely filled.
4. Bake and Serve:
Bake the peppers for 20-25 minutes, or until they become tender and the tops get a little golden. Once out of the oven, let them cool for a couple of minutes. Sprinkle the stuffed peppers with thinly sliced green onions and toasted black sesame seeds if you like. Serve warm over cooked noodles or rice. Enjoy your tasty teriyaki pineapple chicken stuffed peppers!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight and pat it dry before shredding. This helps prevent excess moisture that could make the peppers soggy.
Can I Prepare These Stuffed Peppers Ahead of Time?
Absolutely! You can assemble the peppers and keep them covered in the fridge for up to 24 hours before baking. Bake them fresh when you’re ready to serve for the best texture.
What’s the Best Way to Store Leftovers?
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Teriyaki Sauce?
Yes! If you don’t have teriyaki sauce, you can use a mix of soy sauce, honey, and a splash of rice vinegar or substitute with a gluten-free tamari sauce for a similar flavor profile.
