Teriyaki Pineapple Chicken & Veggie Stuffed Peppers
Teriyaki Pineapple Chicken Stuffed Peppers are a sweet-and-savory fusion dish where tender chicken, juicy pineapple, and colorful vegetables are tossed in a glossy teriyaki sauce and baked inside bell peppers.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (8 pepper halves)
Difficulty: Easy
Cuisine: Asian-inspired fusion
Ingredients
For the Stuffed Peppers
4 large bell peppers, halved and seeds removed
2 cups cooked chicken, diced or shredded
1 cup pineapple chunks (fresh or canned, drained)
1 cup cooked rice (white, brown, or jasmine)
1 cup mixed vegetables (carrots, peas, bell peppers, broccoli)
2 cloves garlic, minced
1 tbsp olive oil
For the Teriyaki Sauce
⅓ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp ginger, grated
1 tsp cornstarch (optional, for thickening)
2 tbsp water
Optional Toppings
¼ cup green onions, chopped
1 tbsp sesame seeds
Extra teriyaki sauce drizzle
Instructions
1. Prepare the Peppers
1. Preheat oven to 375°F (190°C)
2. Slice peppers in half lengthwise and remove seeds.
3. Place on a baking dish, cut side up.
2. Make the Teriyaki Filling
4. Heat olive oil in a pan over medium heat.
5. Add garlic and cook for 30 seconds.
6. Add cooked chicken, pineapple, vegetables, and rice.
7. In a small bowl, mix soy sauce, honey, vinegar, ginger, water, and cornstarch.
8. Pour sauce into the pan and stir well.
9. Cook for 3–5 minutes until slightly thickened.
3. Stuff the Peppers & Bake
10. Spoon the filling evenly into each pepper half.
11. Cover loosely with foil and bake for 20 minutes.
12. Remove foil and bake another 10 minutes until peppers are tender.
4. Garnish & Serve
13. Sprinkle with green onions and sesame seeds.
14. Drizzle extra teriyaki sauce if desired and serve warm.
Tips for Best Results
Use fresh pineapple for a brighter flavor.
Don’t overcook peppers—they should be tender but slightly firm.
Add a bit of chili sauce or flakes for a spicy kick.
Use leftover chicken or rotisserie chicken to save time.
Recipe Notes
This dish can be made low-carb by skipping rice or using cauliflower rice.
You can substitute chicken with shrimp or tofu.
Great for meal prep—stores well for up to 3 days.
Nutritional Information
Calories 380 kcal
Protein 28 g
Carbohydrates 40 g
Fat 10 g
Fiber 4 g
Sugar 10 g