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Teriyaki Pineapple Chicken Rice Stuffed Peppers with vibrant colors and glistening glaze
Julia Monroe

Teriyaki Pineapple Chicken Rice Stuffed Peppers

These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a tropical, sticky-sweet dinner made with juicy teriyaki-glazed chicken, caramelized pineapple, and fluffy jasmine rice packed into tender roasted bell peppers. A colorful, meal-prep-friendly showstopper that comes together in 5 easy steps.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 stuffed peppers
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup jasmine rice, uncooked (yields about 3 cups cooked)
  • 1 1/2 cups fresh pineapple chunks
  • 2 tbsp neutral oil (for cooking chicken)
  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 3 tbsp brown sugar (packed)
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup water (for slurry/sauce)
  • 3 green onions, sliced (plus more for garnish)
  • 1 tbsp sesame seeds (optional garnish)
  • 1/4 tsp crushed red pepper flakes (optional, to taste)

Equipment

  • large pot (for blanching)
  • large skillet
  • small saucepan (for teriyaki)
  • mixing bowl
  • baking dish

Method
 

  1. Prep peppers: Cut tops off peppers and remove seeds/membranes. Blanch in boiling water for 4 minutes, then transfer to an ice bath. Pat completely dry and poke 1–2 tiny holes in the bottoms for drainage.
  2. Cook rice: Cook jasmine rice (day-old works best). Fluff and let cool while you make the filling.
  3. Make sticky teriyaki: In a small pan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Whisk cornstarch with water, add to the pan, and simmer until thick and glossy.
  4. Make filling: Sauté chicken thighs in oil until golden and cooked through. Stir in cooked rice, pineapple chunks, sliced green onions, and enough teriyaki sauce to coat. Simmer 3–5 minutes so flavors meld (add red pepper flakes if desired).
  5. Stuff & bake: Heat oven to 375°F (190°C). Fill peppers (don’t overpack). Place in a baking dish, cover with foil, and bake 15 minutes. Uncover, brush tops with extra teriyaki, and bake 10 more minutes until lightly caramelized. Garnish with sesame seeds and extra green onions.

Notes

Extra-sticky sauce: Whisk cornstarch with water and simmer the sauce until glossy before tossing with chicken.
Best rice: Day-old rice (or rice cooked with slightly less water) keeps the filling fluffy and prevents sogginess.
Peppers: Blanch 4 minutes, then ice-bath + pat dry for perfectly tender (not mushy) peppers.
Drain trick: Poke 1–2 tiny holes in the bottoms of peppers so excess moisture can escape while baking.
Finish: Brush extra teriyaki on top halfway through baking for that restaurant-style shine.
Swaps: Use tamari for gluten-free; swap chicken for shrimp, ground turkey, rotisserie chicken, or tofu; swap rice for cauliflower rice (squeeze dry).