🍍 Teriyaki Pineapple Chicken & Rice Stuffed Peppers

by

A sweet, savory, and satisfying dinner baked into a crisp-tender bell pepper—easy, colorful, and W-W-adaptable!

Prep Time: 30 minutes · Cook Time: 35 minutes · Total Time: 1 hour 5 minutes
Servings: 4 stuffed peppers
Dietary Tags: High-Protein · Gluten-Free Optional · W-W-Friendly

✅ Ingredients Checklist

  • Boneless, skinless chicken breasts (1 lb, cut into 1-inch cubes)

  • Teriyaki sauce (½ cup)

  • Pineapple juice (¼ cup)

  • Cornstarch (1 tbsp)

  • Vegetable oil (1 tbsp)

  • Large bell peppers (4, any color)

  • Cooked white rice (1 cup)

  • Pineapple chunks (1 cup, fresh or canned in juice)

  • Chopped green onions (¼ cup)

  • Salt & black pepper

  • Optional: Sesame seeds, extra green onions for garnish

🥄 Cooking Instructions

  1. Marinate chicken with teriyaki sauce, pineapple juice, and cornstarch. Chill 30 min–2 hrs.

  2. Cook chicken in skillet over medium-high with oil for 5–7 min until browned and cooked through.

  3. Prep bell peppers by cutting tops off and removing seeds/membranes.

  4. Cook rice (or use pre-cooked rice).

  5. Mix filling: Combine cooked chicken, rice, pineapple, green onions. Season to taste.

  6. Stuff peppers generously with chicken mixture.

  7. Bake at 375°F for 20–25 min until peppers are tender.

  8. Garnish with sesame seeds and more green onions. Serve hot!

💡Quick Tips

  • Use leftover rice for faster prep.

  • Lighten it up: use low-sodium teriyaki sauce and less oil.

  • Bell peppers should stand upright—trim bottoms slightly if needed.

I. Why “Recipe-First”?

We keep it practical. Cooking time, ingredients, instructions—all up top so you can dive into the recipe. Scroll down for tips, swaps, and W-W customizations.

II. Introduction

Stuffed peppers are one of my all-time favorite meal-prep go-tos, but this tropical twist is something special. Tender chicken coated in sticky teriyaki, sweet pineapple chunks, and fluffy rice all tucked inside vibrant bell peppers—it’s a complete meal in one, and with W-W-friendly options, you can enjoy it guilt-free!

III. Step-by-Step Cooking Guide

1. Marinate & Prep

  • In a bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch.

  • Add cubed chicken, mix to coat, and refrigerate 30 minutes–2 hours.

  • TIP: This marinade tenderizes the chicken and creates a glossy finish when cooked.

2. Sear the Chicken

  • Heat oil in a skillet or wok over medium-high.

  • Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked.

  • Set aside to cool slightly.

3. Prepare the Peppers

  • Cut tops off the bell peppers and remove seeds and membranes.

  • Arrange upright in a baking dish.

  • TIP: Choose peppers with flat bottoms or slice a tiny bit off to help them stand.

4. Cook the Rice

  • Use leftover rice, or cook ½ cup dry rice according to package directions (yields ~1 cup cooked).

  • Want more nutrition? Try brown rice or quinoa.

5. Mix the Filling

  • In a large bowl, mix cooked chicken, rice, pineapple chunks, and green onions.

  • Season with salt and pepper. Adjust seasoning to taste.

6. Stuff & Bake

  • Fill each bell pepper with the chicken-rice mixture.

  • Cover loosely with foil and bake at 375°F for 20–25 minutes until peppers are tender and filling is hot.

7. Finish & Serve

  • Garnish with sesame seeds and extra green onions.

  • Serve hot with a side salad or sautéed greens for a complete meal.

IV. Ingredient Notes & Substitutions

  • Chicken: Breast is lean and protein-rich. Thighs are juicier if you prefer.

  • Teriyaki Sauce: Use low-sodium or homemade to reduce salt content.

  • Rice: White, brown, jasmine, or even cauliflower rice all work here.

  • Pineapple: Fresh or canned in juice—not syrup.

  • Bell Peppers: Use a mix of colors for extra eye appeal and antioxidants.

Smart Swaps

  • Use quinoa or riced cauliflower instead of white rice for lower carbs.

  • Add chopped water chestnuts or shredded carrots for crunch.

  • Want it spicy? Stir in chili flakes or sriracha to the filling.

V. Serving & Pairing Ideas

  • Side Salad: Try with cucumber sesame salad or a W-W miso slaw.

  • Sauce Drizzle: A little extra teriyaki or low-fat yum yum sauce on top.

  • Portion Hack: Half a pepper for light eaters or pair with soup.

VI. Storage & Make-Ahead Tips

  • Fridge: Store cooked stuffed peppers in an airtight container for up to 4 days.

  • Reheat: Microwave covered for 2–3 minutes or oven-bake at 350°F until heated through.

  • Make-Ahead: Prepare filling in advance and store separately. Assemble & bake when ready.

VII. Nutrition Info (Approx. per stuffed pepper)

  • Calories: 360

  • Protein: 26 g

  • Carbs: 30 g

  • Fat: 13 g

  • Fiber: 3 g

  • W-W Points: ~6–8 (depends on teriyaki brand and rice type)

Diet Tags: High-Protein · Gluten-Free Option · Dairy-Free

VIII. Frequently Asked Questions

Q: Can I use ground chicken instead of diced?
A: Yes! Brown it first, then add marinade and simmer until it thickens.

Q: Can I freeze these?
A: Absolutely—freeze before or after baking. Wrap individually and store up to 3 months.

Q: What’s a low-carb alternative?
A: Use riced cauliflower or chopped cabbage instead of rice.

IX. Kristy’s Note

I created this recipe after a beach trip had me dreaming of pineapple, and my kids wanted “something fun with rice.” These peppers hit all the right notes—sweet, savory, and ultra-satisfying without a heavy food hangover. Plus, they look so pretty on the plate!

X. More Healthy Dinner Ideas

  • Sweet Chili Chicken Lettuce Wraps

  • W-W Teriyaki Meatballs with Pineapple Rice

  • Asian Chicken & Veggie Stir Fry Bowl

✨ Let’s Get Stuffed!

Tried this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe? Snap a pic and tag @KristyCookRecipes on Instagram, or share your version below—I’d love to see how you made it your own

Leave a Comment