Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious fusion of savory and sweet flavors. Tender chicken is simmered with pineapple chunks and teriyaki sauce, then combined with fluffy rice and stuffed into colorful bell peppers. Baked until the peppers are tender and optionally topped with melted cheese, this dish makes a satisfying and wholesome meal perfect for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Peppers
- 4 large bell peppers (any color), halved & seeds removed
Stuffing
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp black pepper
Topping & Garnish
- ½ cup shredded mozzarella or cheddar cheese (optional)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking dish by placing the halved and deseeded bell peppers cut side up.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the diced chicken breast and cook until it turns golden brown, approximately 5-7 minutes, stirring occasionally to ensure even cooking.
- Season and Simmer: Sprinkle the cooked chicken with garlic powder, ginger powder, and black pepper. Add pineapple chunks, teriyaki sauce, and soy sauce to the skillet. Stir the mixture well and let it simmer gently for 5 minutes so the flavors meld and the sauce thickens slightly.
- Combine with Rice: Remove the skillet from heat and mix in the cooked rice thoroughly until the rice is evenly coated and combined with the chicken and pineapple mixture.
- Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper half, filling them generously. If using cheese, sprinkle it on top of each stuffed pepper now.
- Bake Covered: Cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 25 minutes, allowing the peppers to soften and the flavors to meld.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes. This will help melt and lightly brown the cheese and ensure peppers are tender but retain shape.
- Garnish and Serve: Once baked, garnish the stuffed peppers with chopped green onions and sesame seeds for a fresh, nutty finish. Serve hot and enjoy your flavorful teriyaki pineapple chicken rice stuffed peppers.
Notes
- You can substitute brown rice or quinoa for a healthier grain option.
- For a spicier twist, add red pepper flakes or sriracha to the chicken mixture.
- Vegetarian option: omit chicken and add extra pineapple and diced tofu or mushrooms.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- To keep peppers firm, do not overbake; check tenderness after 25 minutes and adjust as needed.
Keywords: teriyaki chicken, stuffed peppers, pineapple, baked stuffed peppers, chicken rice, easy dinner, healthy meal
