Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
Teriyaki Pineapple Chicken Stuffed Peppers are a family favorite that’s crispy on the outside, juicy on the inside, and better than takeout. After making this many times, I’ve discovered the trick to preventing soggy peppers. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Low Carb Cheesy Zucchini Bake Recipe and Crispy Honey Butter Chicken Bites Recipe for Easy Dinner.
Why This Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner Is Pure Comfort
- Easy 30-minute dinner
- Crispy, juicy chicken and pineapple
- Better than takeout
- Family-friendly and customizable
What You'll Need for Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Bell peppers
- Chicken breast
- Pineapple
- Teriyaki sauce
- Garlic
- Ginger
- Soy sauce
- Honey
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Bell peppers: Choose any color. Red and yellow have a slightly sweeter flavor.
- Teriyaki sauce: Use store-bought or make your own for a homemade touch.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the chicken: Dice the chicken breast into bite-sized pieces. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Cook the pineapple: Dice the pineapple and cook in the same skillet over medium heat until caramelized. Remove from skillet and set aside.
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Pour into the skillet and bring to a simmer. Add the cooked chicken and pineapple back to the skillet. Stir to coat in the sauce.
- Stuff the peppers: Stuff the bell peppers with the chicken and pineapple mixture. Place in a baking dish and bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender.
- Serve: Garnish with green onions and sesame seeds. Serve with rice or noodles if desired.
Cook's Tips for Perfect Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
- Common mistake and fix: Don't overstuff the peppers. They'll cook more evenly if they're not too full.
- Tip: For a spicy kick, add some diced jalapeño to the skillet with the pineapple.
- Tip: Make a big batch and freeze leftovers for easy meals later in the week.
Storing & Reheating Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and pineapple mixture up to 1 day ahead. Store in the fridge until ready to stuff and bake the peppers.
Freezing Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
Freeze cooked and cooled peppers in an airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a quicker cooking time, use a pressure cooker or Instant Pot to cook the chicken and peppers.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: Prepare the peppers and stuff them with the chicken and pineapple mixture up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the peppers are still hard after baking, cover them with foil and bake for an additional 10-15 minutes.
Want to level up this recipe?
High-quality cutting board — Makes prep work a breeze and ensures even cuts. → Check price on Amazon
Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner
Ingredients
Main Ingredients
- Bell peppers
- Chicken breast
- Pineapple
- Teriyaki sauce
Seasonings
- Garlic
- Ginger
- Soy sauce
- Honey
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Cook the chicken: Dice the chicken breast into bite-sized pieces. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Cook the pineapple: Dice the pineapple and cook in the same skillet over medium heat until caramelized. Remove from skillet and set aside.
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Pour into the skillet and bring to a simmer. Add the cooked chicken and pineapple back to the skillet. Stir to coat in the sauce.
- Stuff the peppers: Stuff the bell peppers with the chicken and pineapple mixture. Place in a baking dish and bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender.
- Serve: Garnish with green onions and sesame seeds. Serve with rice or noodles if desired.
Notes
- Chef tip: For a quicker cooking time, use a pressure cooker or Instant Pot to cook the chicken and peppers.
- Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
- Make-ahead: Prepare the peppers and stuff them with the chicken and pineapple mixture up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the peppers are still hard after baking, cover them with foil and bake for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked and cooled peppers in an airtight container for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Prepare the chicken and pineapple mixture up to 1 day ahead. Store in the fridge until ready to stuff and bake the peppers.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 28g
- Fiber: 3g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner FAQs
Yes, prepare the peppers and stuff them with the chicken and pineapple mixture up to 1 day ahead. Store in the fridge until ready to bake.
Don't overstuff the peppers and make sure they're not too full. They'll cook more evenly if they're not too full.
Yes, freeze cooked and cooled peppers in an airtight container for up to 2 months.
Yes, cook the stuffed peppers in the air fryer at 375°F (190°C) for 15-20 minutes, or until the peppers are tender.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
A Warm Final Note
I can’t wait for you to try Easy Teriyaki Pineapple Chicken Stuffed Peppers for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
