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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine tender chicken coated in a luscious teriyaki glaze with juicy pineapple chunks and fluffy rice, all nestled inside colorful bell peppers. This quick and easy baked dish offers a delightful fusion of sweet and savory flavors, perfect for busy weeknights or impressing guests with a wholesome, flavorful meal.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, diced into bite-sized pieces

Sauce & Marinade

  • 1/2 cup teriyaki sauce (use gluten-free if needed)

Grains & Fillers

  • 2 cups cooked white or brown rice, preferably day-old

Fruits & Vegetables

  • 1 cup pineapple chunks (fresh or canned)
  • 4 large bell peppers (any color), tops sliced off and seeds removed
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or minced

Oils & Seasonings

  • 1 tbsp olive oil or sesame oil
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Chopped cilantro
  • Toasted sesame seeds
  • Mozzarella or sharp cheddar cheese (for melty topping)

Instructions

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove seeds and membranes. Lightly brush the outside of each pepper with olive or sesame oil to help keep them tender during baking. Set aside.
  2. Cook the Chicken: In a skillet over medium heat, heat the oil and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes. Add the diced chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Stir in the teriyaki sauce, coating all chicken pieces evenly, and cook another 1-2 minutes to let flavors meld.
  3. Mix the Filling: In a large bowl, combine the cooked rice, teriyaki chicken, pineapple chunks, and chopped green onions. Taste the mixture and season with salt and pepper as needed.
  4. Stuff and Bake: Generously fill each prepared bell pepper with the chicken and rice mixture, packing slightly but not overfilling. Stand the peppers upright in a baking dish and loosely cover with foil. Bake for 25-30 minutes, until peppers are tender but still hold their shape.
  5. Optional Final Touch: For a caramelized top, remove the foil during the last 5 minutes and broil until the tops are lightly browned. Optionally, sprinkle cheese over the filling before broiling. Garnish with extra chopped green onions, cilantro, or toasted sesame seeds before serving.

Notes

  • Select firm, fresh peppers for the best texture and appearance.
  • Use day-old rice to prevent mushiness and better absorb flavors.
  • Do not overfill the peppers to allow even cooking and prevent spilling.
  • Let the stuffed peppers rest for a few minutes after baking to let the filling set.
  • Make extra teriyaki sauce for drizzling over the finished dish if desired.

Nutrition

Keywords: Teriyaki Chicken, Stuffed Peppers, Pineapple Chicken, Asian-inspired, Gluten-Free, Easy Dinner, Healthy Meal

Find it online: https://tastebudtrek.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/