Some dishes don’t just feed your appetite — they transport you. Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight is one of those rare recipes that feels like a small vacation on a plate. Imagine the comforting warmth of oven-baked peppers, the tropical sweetness of pineapple, and the glossy richness of teriyaki chicken all nestled together inside a soft, roasted pepper bowl.

This dish blends Hawaiian-inspired flavors with the cozy homestyle comfort of stuffed peppers — creating a new dinner idea that’s fun, colorful, and unbelievably satisfying.

This article dives into the full recipe, flavor secrets, best pepper types, rice choices, serving suggestions, storage tips, and creative variations so you can master this recipe like a pro.

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Why This Recipe Works

This dish succeeds because it balances:

• ✔ Sweetness from pineapple
• ✔ Umami richness from teriyaki
• ✔ Mild smokiness from roasted peppers
• ✔ Comfort carb energy from rice
• ✔ Lean protein from chicken

The combination feels exciting yet familiar — like your favorite takeout meal transformed into a wholesome, oven-baked dinner.

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Safe Chicken Handling (Teen-Friendly Cooking Guide)

Since this recipe uses chicken, here are safe essentials:

• Wash hands before and after touching raw chicken
• Keep raw chicken separate from veggies
• Use a clean cutting board for chicken
• Always cook chicken until no pink remains and juices run clear
• Internal temp should reach 165°F (74°C) if you have a thermometer

These steps are simple but important — and make your cooking fully safe.

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INGREDIENTS

For the Stuffed Peppers

• 4 large bell peppers (any color)
• 2 cups cooked rice
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 cups diced cooked chicken breast
• 1 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar (optional, for extra sweetness)
• 2 cloves garlic, minced
• 1/2 cup diced onions
• 1 tsp sesame oil
• Salt and pepper
• Sliced green onions (garnish)
• Sesame seeds (garnish)

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INSTRUCTIONS

Prepare the Peppers

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers in half lengthwise and remove seeds.
3. Place pepper halves in a baking dish and roast for 10 minutes to soften slightly.

Cook the Chicken Mixture

4. Heat sesame oil in a pan over medium heat.
5. Add onions and garlic; cook until fragrant.
6. Add diced cooked chicken and stir.
7. Add teriyaki sauce, soy sauce, and brown sugar if using.
8. Stir in pineapple chunks and cooked rice.
9. Mix everything until evenly coated and warm.
10. Taste and season with salt and pepper.

Assemble the Stuffed Peppers

11. Spoon chicken-rice mixture into each pepper half.
12. Press gently to pack the filling.
13. Drizzle a little extra teriyaki sauce on top.

Bake

14. Bake stuffed peppers for 15–20 minutes until tender.
15. Remove from oven and garnish with sesame seeds and green onions.

Serve

16. Serve warm with extra pineapple or rice on the side.

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