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Teriyaki Pineapple Chicken Stuffed Peppers

A vibrant, sweet, and savory meal featuring colorful bell peppers stuffed with tender shredded chicken, juicy pineapple chunks, and a glossy homemade teriyaki glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Peppers and Filling
  • 4 large Bell peppers mixed colors, tops cut off, seeds removed
  • 3 cups Cooked chicken shredded
  • 1.5 cups Pineapple chunks fresh or canned/drained well
  • 1 cup Cooked rice optional
  • 1 tablespoon Olive oil
Teriyaki Sauce
  • 1/2 cup Soy sauce or tamari
  • 1/4 cup Water
  • 1/3 cup Brown sugar packed
  • 1 tablespoon Rice vinegar
  • 2 cloves Garlic minced
  • 1 teaspoon Fresh ginger grated
  • 1 tablespoon Cornstarch mixed with 1 tbsp cold water
Garnish
  • 2 whole Green onions sliced
  • 1 teaspoon Sesame seeds

Equipment

  • Baking Dish
  • Small saucepan
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Slice the tops off the peppers and remove seeds and membranes. Drizzle the insides lightly with olive oil and place upright in the baking dish. Bake empty for 15-20 minutes to soften. Remove from oven and drain any liquid inside.
  3. While peppers pre-bake, make the sauce: In a saucepan over medium heat, whisk soy sauce, water, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer.
  4. Mix the cornstarch and cold water to create a slurry. Whisk it into the simmering sauce. Cook for 1-2 minutes until thick and glossy. Remove from heat.
  5. In a large bowl, combine shredded chicken, pineapple, and rice (if using). Pour 3/4 of the teriyaki sauce over the mixture and toss to coat evenly.
  6. Generously stuff the pre-baked peppers with the chicken mixture.
  7. Bake the stuffed peppers for 20 minutes until the filling is hot and bubbly.
  8. Remove from oven. Drizzle with remaining teriyaki sauce and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Pre-baking the peppers is highly recommended to prevent the dish from becoming watery. If you prefer crispier peppers, reduce the pre-bake time to 10 minutes.