These Teriyaki Chicken Peppers bring together juicy chicken, sweet pineapple, and savory teriyaki sauce for an irresistible flavor combo. Nestled in colorful bell pepper halves and baked to tender perfection, this dish is both hearty and healthy. With the added heartiness of brown rice and a garnish of fresh cilantro, these Teriyaki Chicken Peppers are ideal for a quick, vibrant dinner. This versatile meal can also be made vegetarian by swapping chicken with tofu, ensuring everyone at your table can enjoy it.
This Teriyaki Chicken Peppers recipe with pineapple and rice transforms ordinary bell peppers into vibrant vessels bursting with sweet, savory, and tangy flavors. The combination of juicy chicken, caramelized pineapple, and homemade teriyaki sauce creates a mouthwatering filling that bakes to perfection inside tender bell peppers. These Teriyaki Chicken Peppers offer a complete, colorful meal that’s as delicious as it is visually appealing.
Ingredients for Teriyaki Chicken Peppers
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Bell peppers: Choose firm, brightly colored peppers with smooth skin. They’re the perfect vessel for your Teriyaki Chicken Peppers, adding both flavor and presentation.
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Boneless skinless chicken breasts: A lean source of protein that soaks up the teriyaki sauce beautifully.
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Brown rice: Provides a hearty base with more fiber and a nuttier flavor than white rice.
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Fresh pineapple chunks: Adds natural sweetness that caramelizes while baking—an essential contrast to the savory teriyaki.
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Red onion: Offers a mild sharpness and vibrant color to balance the sweetness in the dish.
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Low sodium soy sauce: The foundation of the teriyaki glaze, delivering deep umami without excessive salt.
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Honey: Adds a signature glaze-like texture and rounds out the soy sauce with natural sweetness.
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Rice vinegar: Lifts the flavors with a bright, tangy edge to keep the dish balanced.
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Cornstarch: Thickens the teriyaki sauce into a glossy coating.
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Sesame oil: A small amount goes a long way in adding authentic teriyaki flavor.
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Fresh cilantro: Adds a fresh herbal finish that brings brightness to your Teriyaki Chicken Peppers.
Step-by-Step Instructions for Teriyaki Chicken Peppers
1. Preheat the Oven
Begin by setting your oven to 375°F (190°C). Make sure the rack is positioned in the center to allow for even heat distribution. This moderate temperature is ideal—it softens the bell peppers while gently heating the filling through without drying it out. Taking the time to properly preheat ensures your Teriyaki Chicken Peppers cook evenly and reach the perfect texture.
2. Prepare the Peppers
Choose 3–4 large bell peppers in vibrant colors like red, yellow, or orange for the best flavor and presentation. Slice each pepper in half lengthwise through the stem to create uniform “boats.” Gently scoop out the seeds and white membranes using a spoon or small knife.
Arrange the pepper halves cut side up in a baking dish. Make sure they’re not too tightly packed—you want enough room for the heat to circulate between them during baking.
3. Make the Teriyaki Sauce
In a small saucepan, combine the following:
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¼ cup low-sodium soy sauce
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2 tablespoons honey
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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1 teaspoon sesame oil
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¼ teaspoon ground ginger
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1 garlic clove, minced
Whisk thoroughly to dissolve the cornstarch before applying heat. This prevents lumps.
Turn on medium heat and stir constantly as the mixture thickens into a glossy, pourable sauce—this should take about 3 to 4 minutes. Remove from heat once the sauce coats the back of a spoon. This homemade teriyaki glaze is the flavor base of your Teriyaki Chicken Peppers, so don’t skip this step!
4. Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil shimmers, add 1 lb of diced boneless, skinless chicken breasts in a single layer. Avoid overcrowding to help them brown instead of steam.
Let the chicken cook undisturbed for 2 minutes to develop a golden crust, then stir and continue cooking until no pink remains—about 5 to 6 minutes total. Season lightly with salt and pepper, if desired. Properly seared chicken adds rich texture and depth to your filling.
5. Build the Filling
To the same skillet, add:
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1 cup pineapple chunks (fresh or well-drained canned)
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½ cup finely diced red onion
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½ cup diced bell pepper (use the scraps from prepping your halves)
Sauté for 2 to 3 minutes, just until the pineapple begins to caramelize and the vegetables soften slightly. Then fold in:
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1½ cups cooked brown rice
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Half of the prepared teriyaki sauce
Stir well to coat every bite of the filling in sweet and savory goodness. This flavorful mixture is the heart of your Teriyaki Chicken Peppers.
6. Stuff the Peppers
Using a spoon, generously fill each bell pepper half with the warm chicken-rice mixture, pressing gently to mound the filling. Don’t worry if they’re a little overfilled—it just means more deliciousness in each serving.
Drizzle the remaining teriyaki sauce evenly over the top of the peppers. Let it cascade down and pool slightly at the bottom of the baking dish to keep everything moist and flavorful during baking.
7. Bake to Perfection
Cover the dish tightly with aluminum foil to trap steam. This helps the peppers soften without drying out.
Bake for 20 minutes, then remove the foil and bake uncovered for another 10 to 15 minutes, allowing the tops of the Teriyaki Chicken Peppers to caramelize slightly. The peppers should be tender when pierced with a fork, and the sauce should be bubbling.
For an optional finishing touch, broil on high for 2–3 minutes to give the tops a beautifully golden, slightly charred edge.
8. Garnish and Serve
Sprinkle freshly chopped cilantro over the hot peppers just before serving. The steam from the dish will release the herb’s essential oils, adding a fragrant, fresh finish to the sweet-savory profile of the Teriyaki Chicken Peppers.
Serve hot as-is or with a side salad or soup for a complete meal. These are best enjoyed fresh from the oven—but as you’ll see, the leftovers are just as incredible.
You Must Know Before Making Teriyaki Chicken Peppers
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High in Protein: These Teriyaki Chicken Peppers deliver an impressive 35g of protein per serving, making them ideal for supporting muscle recovery and staying full longer.
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Naturally Gluten-Free: By using gluten-free soy sauce, this recipe is completely gluten-free—great for those with dietary restrictions.
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Fiber-Rich: Each serving provides around 6g of fiber, which accounts for about 21% of your daily recommended intake—thanks to the bell peppers, brown rice, and pineapple.
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Meal Prep Friendly: You can assemble the stuffed peppers up to 24 hours in advance and refrigerate them until you’re ready to bake, making this dish perfect for busy schedules.
I absolutely adore the contrast between the sweet pineapple and savory teriyaki flavors in this dish. My husband was skeptical at first, unsure how those elements would work together—but after just one bite of these Teriyaki Chicken Peppers, he was totally hooked. Now, whenever we have guests over, this is the first recipe he requests me to make. It’s become a flavorful, crowd-pleasing favorite in our home.
Make Ahead and Storage Tips for Teriyaki Chicken Peppers
These Teriyaki Chicken Peppers are a dream for meal prep. Once baked, allow them to cool completely, then transfer to an airtight container. They store well in the refrigerator for up to 4 days and make fantastic leftovers.
To reheat, cover the peppers with foil and warm them in a 350°F oven for about 15 minutes, or microwave individual portions for 2 minutes until heated through. In fact, the flavors in these Teriyaki Chicken Peppers deepen and become even more delicious after resting in the fridge overnight.
Clever Substitutions for Teriyaki Chicken Peppers
This recipe is wonderfully flexible, making it easy to adapt based on what you have on hand:
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Swap the Protein: Use ground turkey or firm tofu in place of chicken to fit different diets or preferences.
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Switch the Grain: Quinoa works well instead of rice, adding even more protein and a slightly nuttier texture.
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Use Canned Pineapple: When fresh pineapple isn’t available, canned is a great backup—just be sure to drain it well to avoid excess moisture.
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Add Some Heat: For a spicy twist on your Teriyaki Chicken Peppers, mix in diced jalapeño or sprinkle red pepper flakes into the filling.
With these easy swaps, you can make this dish your own while still enjoying the irresistible balance of sweet, savory, and tangy flavors.
🍽️ Serving Suggestions for Teriyaki Chicken Peppers
These colorful and flavorful Teriyaki Chicken Peppers are satisfying enough to be served as a complete one-dish meal. Packed with lean protein, hearty rice, sweet pineapple, and tender bell peppers, they offer the perfect balance of flavor and nutrition. However, if you’re looking to elevate your meal or serve them as part of a larger spread, there are plenty of excellent pairings.
For a refreshing contrast, try serving these stuffed peppers with a crisp Asian slaw made from shredded cabbage, carrots, and a light sesame dressing. A chilled cucumber salad with rice vinegar and sesame seeds also adds cooling brightness that complements the savory teriyaki notes. If you’re craving something more filling, steamed edamame, jasmine rice, or even a clear miso soup make great additions to turn this dish into a full-course experience.
Hosting a dinner party or feeding a group? These Teriyaki Chicken Peppers shine on a buffet table. They pair beautifully with other Asian-inspired favorites like spring rolls, vegetable dumplings, or chicken yakitori. Their vibrant presentation and layered flavor profile make them an eye-catching and crowd-pleasing centerpiece.
🌏 The History Behind Teriyaki Chicken Peppers
Stuffed peppers have a long and varied history across global cuisines. From Polish golabki wrapped in cabbage to spicy chiles rellenos in Mexican cuisine, cultures around the world have embraced the concept of filling vegetables with savory mixtures.
This fusion version—Teriyaki Chicken Peppers—represents a delicious intersection of culinary traditions. The stuffed pepper concept comes from classic American home cooking, while the teriyaki sauce reflects the growing influence of Japanese cuisine in the United States, especially after World War II. Teriyaki, with its glossy, sweet-salty glaze, quickly became a staple in American kitchens, beloved for its bold flavor and versatility.
The inclusion of pineapple adds another layer of fusion, nodding to the Pacific Rim flavors that gained popularity during the rise of Hawaiian and Asian-American cuisine in the 1980s. This dish captures the spirit of fusion cooking—blending elements from different culinary heritages into a cohesive, family-friendly favorite that’s easy to prepare yet rich in cultural nuance.
🔥 Pro Tips for Perfect Teriyaki Chicken Peppers
To take your Teriyaki Chicken Peppers from good to unforgettable, consider these simple but effective pro tips:
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Let the Sauce Cool Before Mixing: When adding teriyaki sauce to the rice, let it cool slightly first. This helps maintain the integrity of the rice grains and prevents them from clumping or becoming too sticky—especially important for presentation and texture.
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Choose Peppers That Stand Up: Look for bell peppers with naturally flat bottoms so they can stand upright in the baking dish. Upright peppers are easier to stuff, hold their shape better during baking, and create a more visually appealing dish—perfect for guests or photography.
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Broil for Caramelization: For a finishing touch, broil the Teriyaki Chicken Peppers during the last 2–3 minutes of baking. This will caramelize the sauce on top, creating an irresistible golden crust and adding a slightly smoky depth that contrasts beautifully with the sweet pineapple.
With these tips in your back pocket, you’ll be serving restaurant-quality Teriyaki Chicken Peppers right from your own kitchen—easy enough for a weeknight, impressive enough for entertaining.
Frequently Asked Questions About Teriyaki Chicken Peppers
→ Can I make this dish vegetarian?
Absolutely! You can easily transform these Teriyaki Chicken Peppers into a vegetarian-friendly meal by swapping the chicken for tofu, tempeh, or another plant-based protein. Be sure to press and sauté the tofu first so it absorbs the teriyaki sauce and develops a satisfying texture.
→ What other grains can I use instead of rice?
Brown rice is classic, but this recipe is flexible. Feel free to substitute with quinoa for added protein, couscous for a lighter texture, or cauliflower rice if you’re aiming for a low-carb version of Teriyaki Chicken Peppers.
→ Can I use canned pineapple instead of fresh?
Yes! Canned pineapple chunks are a convenient alternative. Just be sure to drain them thoroughly to avoid adding excess liquid to the filling, which could make the peppers soggy.
→ How can I reduce the sodium content in this recipe?
To make a lower-sodium version of Teriyaki Chicken Peppers, choose low-sodium soy sauce and skip any additional salt. You can also increase the ratio of vegetables and grains to help naturally balance out the sodium in each serving.
→ Can I prepare this meal ahead of time?
Definitely. You can cook the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator, then bake when ready to serve. These Teriyaki Chicken Peppers make a perfect make-ahead dinner or meal prep option for busy weeks.
Final Thoughts on Teriyaki Chicken Peppers
Whether you’re looking for a vibrant weeknight dinner, a meal prep staple, or a dish that’s sure to impress your guests, these Teriyaki Chicken Peppers deliver on all fronts. With their perfect balance of sweet, savory, and tangy flavors—thanks to the combination of juicy chicken, caramelized pineapple, and homemade teriyaki sauce—they offer a satisfying and well-rounded meal in every bite.
What makes this recipe truly special is its flexibility. You can tailor it to your dietary preferences, prep it ahead for convenience, and even reinvent it with different grains or proteins. Best of all, it’s a dish that brings together global influences into something comfortingly familiar yet excitingly fresh.
If you’re ready to upgrade your dinner rotation with something healthy, flavorful, and easy to prepare, give these Teriyaki Chicken Peppers a try. Chances are, they’ll become a regular favorite in your kitchen just like they did in mine.
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Teriyaki Chicken Peppers
Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Description
Ingredients
- bell peppers, halved lengthwise and seeded
- boneless, skinless chicken breasts, cut into bite-sized pieces
- olive oil
- cooked brown rice
- fresh pineapple chunks
- red onion, diced
- bell pepper, diced
- chopped cilantro
- low-sodium soy sauce
- honey
- rice vinegar
- cornstarch
- sesame oil
- ground ginger
- garlic, minced
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper halves cut-side up in a baking dish.
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Add pineapple, red onion, and diced bell pepper to the skillet with the cooked chicken. Cook for 2-3 minutes until slightly softened. Stir in the cooked rice and 1/2 cup of the teriyaki sauce. Mix well.
- Spoon the chicken and rice mixture into each bell pepper half.
- Pour the remaining teriyaki sauce over the stuffed peppers. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
- Sprinkle with chopped cilantro before serving.