Can I prepare these Teriyaki Pineapple Chicken & Rice Stuffed Peppers in advance?

Absolutely, and it's actually a great idea if you want to save time on a busy day. You can prep the entire dish—stuffing the peppers with the chicken, rice, and pineapple mixture—and then store them uncooked in the refrigerator. Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours before baking.

What if I don’t have fresh pineapple—can I still make the recipe?

Definitely! You don’t need fresh pineapple to enjoy this dish. Canned pineapple chunks work just as well. Just be sure to drain them thoroughly to avoid excess moisture in the filling. If the pieces are large, give them a quick chop for more even distribution. In fact, the balance of sweet pineapple and savory teriyaki still shines through beautifully whether you're using fresh, frozen, or canned. It’s one of the reasons teriyaki pineapple chicken & rice stuffed peppers are such a versatile go-to recipe—you can adjust based on what’s already in your pantry.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Name: How To Prepare the Most Delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 4 large bell peppers (any color), tops sliced off and seeds removed; 2 cups cooked white or brown rice; 1 1/2 cups cooked shredded or diced chicken breast; 1 cup pineapple chunks (fresh or canned, drained); 1/2 cup teriyaki sauce (plus extra for drizzling); 1/4 cup chopped green onions; 1/2 cup shredded mozzarella or Monterey Jack cheese (optional); 1 tbsp sesame seeds (optional, for garnish); 1 tbsp olive oil (for roasting peppers); Salt and pepper to taste

Description

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a sweet and savory twist on classic stuffed peppers! Juicy chicken, fluffy rice, tangy pineapple, and teriyaki sauce come together inside tender roasted bell peppers for a colorful, satisfying, and easy weeknight meal.

Ingredients

Scale

4 large bell peppers (any color), tops sliced off and seeds removed
2 cups cooked white or brown rice
1 1/2 cups cooked shredded or diced chicken breast
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup teriyaki sauce (plus extra for drizzling)
1/4 cup chopped green onions
1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
1 tbsp sesame seeds (optional, for garnish)
1 tbsp olive oil (for roasting peppers)
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Place hollowed bell peppers in the dish, drizzle with olive oil, and roast for 15 minutes to soften slightly.
In a large bowl, combine cooked rice, chicken, pineapple, teriyaki sauce, green onions, and cheese (if using). Season with salt and pepper to taste.
Remove peppers from oven and carefully fill each with the rice mixture, packing gently.
Return stuffed peppers to the oven and bake for another 20–25 minutes, until peppers are tender and filling is heated through.
Drizzle extra teriyaki sauce on top, sprinkle with sesame seeds and green onions if desired, and serve warm.

Notes

Make it vegetarian by swapping chicken for tofu or extra veggies like edamame or mushrooms.
Use leftover rotisserie chicken for quick prep.
Add a dash of sriracha or red pepper flakes for a little heat.
Great for meal prep—store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 stuffed pepper
Calories: 390
Sugar: 12g
Sodium: 640mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 24g
Cholesterol: 55mg