Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe combines savory chicken, sweet pineapple, and flavorful teriyaki sauce, all stuffed into tender baked bell peppers. It’s a colorful, wholesome dish perfect for an easy weeknight dinner with a delightful balance of sweet and savory flavors.
Ingredients
Scale
Peppers
- 4 bell peppers (any color, tops removed and seeds cleaned)
Chicken & Rice Filling
- 1 lb chicken breast or thighs (diced)
- 1 cup jasmine rice (cooked)
- 1 cup pineapple chunks (fresh or canned, drained)
- 0.5 cup shredded carrots
- 2 tbsp green onions (chopped)
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tsp garlic powder
- 1 tbsp olive oil
- Salt and pepper (to taste)
Garnish
- Sesame seeds
- Chopped cilantro or green onion
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the peppers with oil and bake them empty for 10 minutes to soften slightly.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken seasoned with garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink inside, about 6 to 8 minutes.
- Mix filling: In a large mixing bowl, combine the cooked chicken, cooked jasmine rice, pineapple chunks, shredded carrots, chopped green onions, and teriyaki sauce. Stir well to evenly coat all ingredients.
- Stuff peppers and bake: Fill each pre-baked bell pepper with the chicken and rice mixture. Arrange the stuffed peppers upright in a baking dish. Cover the dish with foil and bake for 20 minutes to allow flavors to meld and peppers to cook through.
- Finish baking and garnish: Remove the foil, optionally top the peppers with a little extra teriyaki sauce or cheese if desired, then bake uncovered for an additional 10 minutes to brown the tops slightly. Once done, garnish with sesame seeds and chopped cilantro or green onion. Serve warm.
Notes
- You can use chicken thighs or breasts depending on your preference; thighs will yield a juicier result.
- If you prefer a vegetarian version, substitute chicken with firm tofu and use vegetarian teriyaki sauce.
- Fresh pineapple chunks add brightness, but canned drained pineapple works well too.
- Make sure the rice is cooked and cooled before mixing to prevent sogginess inside the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: Teriyaki chicken, stuffed peppers, pineapple chicken, baked peppers, Asian fusion dinner
