Teriyaki Pineapple Chicken Boats

These Teriyaki Pineapple Chicken Boats combine oven-roasted bell peppers with a savory-sweet filling of glazed chicken, juicy pineapple, and fluffy jasmine rice. The technique balances stovetop caramelization with gentle oven baking to create a vibrant, tropical-inspired dish that’s hearty yet fresh. The final result is colorful, flavorful, and perfectly portioned for an easy weeknight dinner or casual entertaining.

Why You’ll Love This Recipe

Balanced Sweet-Savory Flavor – The combination of teriyaki sauce, honey, and fresh pineapple delivers a layered glaze that’s rich without being cloying.
Complete One-Dish Meal – Protein, vegetables, and grains are all built into one recipe, making it satisfying and nutritionally balanced.
Naturally Dairy-Free – This recipe contains no dairy, making it suitable for lactose-free diets without substitutions.
Customizable & Family-Friendly – Easy to adapt with different peppers, sauces, or grains based on preference or dietary needs.
Great for Meal Prep – The stuffed peppers reheat well and maintain their texture for several days.
Visually Impressive, Low Effort – Bright bell pepper “boats” look elegant while requiring straightforward techniques.

Ingredients You’ll Need

For the Pepper Boats

4 large yellow bell peppers – Serve as edible vessels that soften in the oven while holding their shape.
Salt and black pepper, to taste – Enhances the natural sweetness of the peppers.

For the Teriyaki Chicken Filling

1.5 lbs boneless, skinless chicken breast, diced – Lean protein that absorbs the sauce efficiently.
2 tablespoons vegetable oil – Provides high-heat cooking stability for browning the chicken.
3 cloves garlic, minced – Adds aromatic depth to the sauce base.
1 tablespoon fresh ginger, grated – Brings warmth and brightness to balance sweetness.
2 cups fresh pineapple chunks – Contributes acidity and natural sugars for caramelization.
1/2 cup teriyaki sauce – Forms the savory backbone of the dish; use gluten-free if needed.
2 tablespoons honey – Enhances glaze thickness and promotes caramelization.
2 cups cooked jasmine rice – Absorbs excess sauce and provides a soft, fragrant texture.
3 green onions, sliced – Adds freshness and mild sharpness throughout the filling.
2 tablespoons sesame seeds – Provide nutty crunch and visual contrast for finishing.

Step-by-Step Instructions

Prepare the Bell Peppers – Preheat the oven to 375°F (190°C). Slice peppers lengthwise, remove seeds and membranes, and place cut-side up in a lightly greased baking dish; season lightly with salt and pepper.
Brown the Chicken – Heat vegetable oil in a large skillet over medium-high heat, add chicken, season, and cook for 5–6 minutes until golden and cooked through.
Build the Aromatics – Add garlic and ginger to the skillet and sauté for about 1 minute, stirring constantly until fragrant but not browned.
Glaze with Pineapple and Sauce – Stir in pineapple, teriyaki sauce, and honey; simmer for 3–4 minutes until the sauce thickens and coats the chicken evenly.
Incorporate the Rice – Gently fold cooked jasmine rice and most of the green onions into the mixture, ensuring even distribution without breaking the rice.
Fill and Bake – Spoon the mixture generously into each pepper half, cover with foil, and bake for 25–30 minutes until peppers are tender yet structured.
Finish and Rest – Uncover, garnish with sesame seeds and reserved green onions, then rest for 2–3 minutes before serving.

Recipe Notes & Tips

Pepper Selection – Yellow peppers offer sweetness, while red are sweeter and green provide a slightly bitter contrast.
Sauce Thickness Control – If the glaze reduces too quickly, add 1–2 tablespoons of water to loosen it.
Rice Texture – Slightly cooled rice folds more cleanly and prevents mushiness.
Fresh vs. Canned Pineapple – Fresh pineapple caramelizes better and retains structure during cooking.
Gluten-Free Adjustment – Substitute teriyaki with tamari or coconut aminos for a gluten-free version.
Even Baking – Covering with foil traps steam, allowing peppers to soften without drying the filling.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings (2 pepper halves per person)
Calories: ~520 calories per serving (estimated; will vary by sauce and portion size)

Perfect Pairings

Steamed Edamame – Light and protein-rich with minimal seasoning.
Cucumber Sesame Salad – Adds crunch and acidity to balance the glaze.
Miso Soup – Complements the Asian fusion profile without overpowering.
Sparkling Lime Water – Refreshing and palate-cleansing alongside sweet-savory flavors.

Ideal Occasions

Weeknight Dinners – Straightforward prep with satisfying results.
Casual Entertaining – Colorful presentation that feels special without complexity.
Meal Prep Lunches – Reheats cleanly and stays flavorful.
Gluten-Free Gatherings – Easy to accommodate dietary needs with one swap.

Storage & Serving Tips

Refrigeration – Store leftovers in an airtight container for up to 3 days.
Reheating – Warm in the oven at 325°F or microwave gently to avoid drying.
Freezing – Not recommended, as peppers lose structure when thawed.
Serving Temperature – Best enjoyed warm, but stable enough for short buffet service.

Creative Variations to Try

Spicy Teriyaki – Add chili paste or sriracha for heat.
Hawaiian-Inspired – Swap jasmine rice for coconut rice.
Vegetarian Option – Replace chicken with baked tofu or tempeh.
Low-Carb Version – Substitute rice with cauliflower rice.

Troubleshooting Common Issues

Watery Filling – Simmer sauce longer before adding rice to reduce excess liquid.
Over-Soft Peppers – Shorten baking time and uncover earlier.
Dry Chicken – Avoid overcooking during the initial browning step.
Overly Sweet Flavor – Balance with a splash of rice vinegar or lime juice.

Why This Recipe Works

This recipe succeeds by layering cooking techniques: high-heat sautéing develops flavor in the chicken, while simmering concentrates the sauce through reduction and caramelization. Baking the filled peppers gently steams them, preserving structure while softening their walls. The rice acts as both a filler and a buffer, absorbing sauce and ensuring balanced bites. At roughly 520 calories per serving, it offers a filling yet controlled portion suitable for balanced meals.

Final Thoughts

Teriyaki Pineapple Chicken Boats are a smart blend of flavor, nutrition, and presentation, making them as practical as they are appealing. With lean protein, vibrant vegetables, and adaptable ingredients, this recipe fits comfortably into everyday cooking while still feeling special. For a lighter alternative, reduce the rice slightly or use a low-sugar teriyaki sauce without sacrificing flavor.