Thanksgiving dinner doesn’t have to mean slaving over the stove for hours—trust me, I’ve learned that the hard way! These air fryer teriyaki pineapple chicken and rice stuffed peppers are my go-to when I want something festive but fuss-free. The sweet-tangy pineapple and savory teriyaki glaze make it feel special, while the air fryer crisps everything up in just 20 minutes. Last year, I even snuck these onto the holiday table between the turkey and pies, and guess what? They disappeared faster than the cranberry sauce. Who knew stuffed peppers could steal the Thanksgiving spotlight?
Why You’ll Love This Thanksgiving Air fryer Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Trust me, these aren’t your average stuffed peppers—they’re a holiday game-changer! Here’s why they’ve become my Thanksgiving must-have:
- Crazy fast: From fridge to table in 35 minutes flat (perfect when oven space is precious!)
- Flavor fireworks: Sweet pineapple + savory teriyaki = that “wow” factor your guests will rave about
- Air fryer magic: Crispy edges and tender peppers without babysitting the oven
- Stress-free pretty: The colorful peppers look fancy with zero decorating effort—just pile them on a platter!
Ingredients for Thanksgiving Air fryer Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Now, let’s talk ingredients—because the magic starts here! I’ve learned over the years that getting these measurements just right makes all the difference. Here’s exactly what you’ll need:
- 4 large bell peppers (any color—I love using red and yellow for that festive pop!)
- 1 lb boneless, skinless chicken breast (diced into ½-inch pieces—trust me, this size cooks perfectly in the air fryer)
- 1 cup cooked rice (white or brown, cooled—leftover rice works brilliantly here)
- ½ cup pineapple chunks (fresh or canned, but drain them well or you’ll get soggy peppers!)
- ¼ cup teriyaki sauce (I use the thick, glossy kind—it clings to everything beautifully)
- 1 tbsp olive oil (for that golden crisp we all love)
- 1 tsp garlic powder (the lazy cook’s best friend, but fresh minced garlic works too)
- ½ tsp black pepper (freshly cracked if you’re feeling fancy)
- ¼ tsp salt (just enough to make all the flavors sing)
See? Nothing too crazy—just simple, fresh ingredients that come together like a holiday dream. And don’t worry if your pineapple chunks aren’t perfectly uniform (mine never are!). The messy, juicy bits add character.
How to Make Thanksgiving Air fryer Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Alright, let’s get cooking! I promise this comes together so easily—just follow these simple steps, and you’ll have golden, juicy stuffed peppers that’ll make your whole house smell like a tropical Thanksgiving paradise.
Preparing the Peppers
First things first: grab your peppers and a sharp knife. Slice about ½ inch off the top (save those lids—they make cute little hats later!). Now, here’s my trick: use a small spoon to gently scrape out the seeds and membranes. Don’t go full Hulk on them—press the spoon against the inner walls and rotate slowly. You want clean, smooth pepper cups that won’t tear (because nobody likes a leaky pepper!). If the bottoms wobble, shave off just enough to stabilize them.
Mixing the Filling
Time for the good stuff! In a big bowl, toss together your diced chicken, cooked rice, pineapple chunks, teriyaki sauce, olive oil, and spices. Here’s the key: fold everything together with a rubber spatula like you’re tucking in a baby—gentle but thorough. You want every grain of rice coated in that glossy teriyaki, but overmixing will turn your rice to mush. Pro tip: let it sit for 5 minutes so the rice soaks up all those amazing flavors.
Air Frying the Stuffed Peppers
Preheat your air fryer to 375°F—this ensures crispiness from the get-go! Pack your peppers with the filling (heap it high—they’ll shrink a bit). Arrange them in the basket with space between for airflow (I do 2-3 at a time depending on size). Cook for 18-20 minutes until the chicken hits 165°F and the pepper skins get those gorgeous charred blisters. Halfway through, give the basket a gentle shake—no flipping needed! When done, the peppers should be fork-tender but still hold their proud little shapes. Let them rest 5 minutes before serving (patience—this keeps the filling from oozing out!).
Tips for Perfect Thanksgiving Air fryer Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Want restaurant-worthy results every time? These little secrets make all the difference:
- Dry that chicken! Pat diced pieces with paper towels—wet chicken steams instead of browning
- Grease is good: Rub pepper exteriors with olive oil for blistering without sticking
- Rest = juicy: Let peppers sit 5 minutes after cooking (the hardest part!) so filling sets
- Underfill to win: Leave ¼-inch space at the top—rice expands as it heats!
Ingredient Substitutions
No chicken? No problem! Here’s how to tweak this recipe while keeping that holiday spirit:
- Tofu for chicken: Use extra-firm tofu (pressed and cubed) for a veggie version—it soaks up teriyaki like a dream!
- Quinoa for rice: Adds nutty flavor and extra protein, but reduce liquid slightly (quinoa stays fluffier)
- Low-sodium teriyaki: Perfect if you’re watching salt—just add a splash more pineapple juice for balance
Every swap works—I’ve taste-tested them all during last-minute pantry scrambles!
Serving Suggestions
These peppers shine brightest on a big platter with extra teriyaki drizzled over the top—like edible holiday ornaments! For Thanksgiving, I love pairing them with a crisp Asian slaw or simple cucumber salad to balance the richness. Bonus? They look gorgeous next to traditional turkey and stuffing, adding a pop of color that makes the whole table Instagram-worthy. Sometimes I even sprinkle toasted sesame seeds on top for that extra festive crunch!
Storing and Reheating
Here’s the best part – these stuffed peppers taste just as amazing the next day! After our big Thanksgiving feast last year, I discovered the perfect way to keep leftovers fresh and crispy. Just pop any cooled peppers into an airtight container (I use glass ones so I can see those pretty colors) and refrigerate for up to 3 days.
When you’re ready to enjoy them again, skip the microwave – trust me, it turns the peppers into sad, soggy messes. Instead, reheat them in the air fryer at 350°F for about 5 minutes. The magic happens when that teriyaki glaze gets all sticky again and the pepper skins crisp right back up. Pro tip: if the rice seems dry, sprinkle a teaspoon of water over the filling before reheating. Works like a charm every time!
Nutrition Information
Now, I’m no nutritionist – but after making these peppers a dozen times, I’ve learned exactly what’s going into each delicious bite! Keep in mind these numbers can vary depending on your exact ingredients (like how much teriyaki sauce you use – I won’t judge if you go heavy!). Here’s the breakdown per stuffed pepper:
- 280 calories – lighter than most Thanksgiving sides!
- 25g protein – thanks to that lean chicken
- 35g carbs – from the rice and sweet pineapple
- 6g fat – just enough for flavor without weighing you down
Not too shabby for something that tastes this indulgent, right? The peppers themselves add a nice dose of vitamin C too – my little secret for feeling slightly virtuous during the holidays!
FAQs About Thanksgiving Air fryer Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Got questions? I’ve got answers – after making these dozens of times, I’ve learned all the tricks!
- Can I prep ahead? Absolutely! Assemble the peppers up to 1 day before and refrigerate (just add 2-3 extra air fryer minutes since they’ll be cold).
- Can I use frozen peppers? Oh honey, no – they turn into sad, mushy shells. Fresh only for that perfect crisp-tender bite!
- How to make it spicier? Toss ½ tsp chili flakes into the filling mixture – the heat plays nicely with the sweet pineapple.
Still curious? Drop me a comment – I test every variation so you don’t have to!
Print
35-Minute Air Fryer Teriyaki Pineapple Chicken Stuffed Peppers Magic
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A quick and flavorful dish combining teriyaki-glazed chicken with sweet pineapple and rice, all stuffed into bell peppers and cooked in an air fryer for a crispy finish.
Ingredients
- 4 large bell peppers (any color)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup cooked rice
- 1/2 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, mix diced chicken, cooked rice, pineapple, teriyaki sauce, olive oil, garlic powder, black pepper, and salt.
- Stuff each pepper with the mixture.
- Place peppers in the air fryer basket.
- Cook at 375°F for 18-20 minutes until chicken is cooked and peppers are tender.
- Serve hot.
Notes
- Use pre-cooked rice to save time.
- Adjust teriyaki sauce to taste.
- Add red pepper flakes for extra spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian Fusion