What type of rice works best Teriyaki Pineapple Chicken Rice Stuffed Peppers?

Jasmine or basmati rice work beautifully for Teriyaki Pineapple Chicken Rice Stuffed Peppers because they stay fluffy and soak up flavor without turning mushy. Quick-cook rice or leftover rice can also work if fluffed properly. Avoid sticky or short-grain rice as they tend to clump and make the filling dense.

Are teriyaki pineapple chicken stuffed peppers freezer-friendly?

Yes, and they're best frozen before baking. Once assembled, freeze the peppers on a tray until solid, then transfer them to freezer-safe containers. Bake from frozen at 375°F for about 45–50 minutes. This method is as fuss-free as freezing extras of meals like creamy tzatziki rice or cheesy chicken crescent rolls .

How do you keep Teriyaki Pineapple Chicken Rice Stuffed Peppers from getting soggy?

Pre-bake the peppers for 10–12 minutes before stuffing. Drain pineapple well and pat dry. Avoid using too much teriyaki sauce, and let the filling sit a few minutes so the rice can absorb moisture before stuffing. These small steps make a huge difference in keeping texture just right.

Teriyaki Pineapple Chicken Rice Stuffed Peppers – 5 Powerful Reasons to Try This Flavor Bomb

Q: Can you make Teriyaki Pineapple Chicken Rice Stuffed Peppers ahead of time?

Yes, absolutely. Prepare the filling up to two days in advance and store it in the fridge. You can also stuff the peppers and refrigerate them unbaked for up to 24 hours. When ready to cook, just add a few extra minutes to the bake time. If you’re a fan of easy prep like with these garlic parmesan chicken skewers or creamy lemon pasta , you’ll love how these peppers simplify your dinner game.

Ingredients

Scale

2 large red or yellow bell peppers, halved and seeded
1½ cups cooked jasmine rice
1 cup cooked shredded chicken (grilled or rotisserie)
¾ cup pineapple chunks (fresh or canned in juice, drained and chopped)
½ cup teriyaki sauce (store-bought or homemade)
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions, chopped
1 teaspoon minced garlic
¼ cup shredded mozzarella or Monterey Jack cheese (optional)
Salt and pepper to taste
Sesame seeds and chopped cilantro (for garnish)

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Instructions

Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.
Place pepper halves cut-side up on the baking dish. Pre-bake for 10–12 minutes to reduce moisture.
In a large bowl, mix together the cooked rice, shredded chicken, pineapple, teriyaki sauce, soy sauce, sesame oil, garlic, and green onions until fully combined.
Taste the mixture and season with salt and pepper.
Spoon the filling evenly into each pre-baked pepper half. Top with cheese if desired.
Cover the baking dish loosely with foil and bake for 20–25 minutes.
Remove the foil and bake an additional 10 minutes, until the tops are golden and bubbling.
Garnish with sesame seeds and fresh cilantro. Serve hot.

Notes

Drain pineapple thoroughly to avoid soggy filling.
For extra crunch, add chopped water chestnuts or slivered almonds.
You can prepare the filling up to 2 days ahead and refrigerate.
These peppers freeze well unbaked—store in airtight containers and bake directly from frozen.

Author: Paula
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Asian-American Fusion