There’s something incredibly satisfying about the combination of sweet and savory flavors, all nestled inside a vibrant bell pepper. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring together tender chicken, fragrant rice, juicy pineapple chunks, and a rich teriyaki glaze for a dish that’s as flavorful as it is beautiful. Whether you’re hosting a dinner party or just craving something unique, this recipe is sure to impress. Trust me, one bite will leave you wanting more!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a meal that’s as satisfying as it is easy to make. Here’s why it’s a favorite
Sweet and Savory Balance: The teriyaki sauce adds a savory depth, while the pineapple brings natural sweetness, creating a perfect harmony of flavors.
Hearty and Filling: A blend of chicken, rice, and veggies ensures this dish is both comforting and nutritious.
Quick and Easy: With straightforward steps and minimal prep time, this recipe comes together in under an hour. Ideal for busy weeknights or spontaneous gatherings.
Customizable: Add your favorite toppings sesame seeds, green onions, or crushed nuts for extra crunch and flavor.
Crowd-Pleasing: A guaranteed hit with both kids and adults. The combination of flavors makes it universally appealing.
Ingredients
Bell Peppers: Choose large, colorful bell peppers for stuffing. Red, yellow, or orange varieties work best.
Cooked Rice: Provides a hearty base for the filling. Use white, brown, or jasmine rice based on preference.
Chicken Breast: Lean chicken breast adds protein and tenderness to the dish. Dice it into bite-sized pieces.
Pineapple Chunks: Fresh or canned pineapple works well, adding sweetness and juiciness to the filling.
Teriyaki Sauce: Store-bought or homemade sauce brings the signature flavor. Adjust the amount based on your taste.
Onions: Finely chopped onions add sweetness and aroma when sautéed.
Garlic: Minced garlic enhances the overall flavor profile.
Vegetable Oil: Used for sautéing the chicken and veggies.
Green Onions (Optional): For garnish, add sliced green onions for freshness and color.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create this delightful masterpiece
Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers, remove the seeds and membranes, and set aside.
Cook the Filling: In a skillet over medium heat, sauté diced chicken breast in vegetable oil until golden brown. Add chopped onions and minced garlic, cooking until softened. Stir in cooked rice, pineapple chunks, and teriyaki sauce until everything is evenly coated.
Stuff the Peppers: Spoon the chicken-rice mixture into each prepared bell pepper, pressing gently to ensure it’s packed tightly. Place the stuffed peppers in a baking dish.
Bake to Perfection: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
Serve and Enjoy: Remove from the oven and let cool slightly. Garnish with sliced green onions if desired, and serve hot
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers
These stuffed peppers pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience
Fresh Salad: Pair with a crisp green salad dressed with sesame dressing for a refreshing contrast.
Steamed Vegetables: Serve alongside steamed broccoli, carrots, or snow peas for added nutrition.
As a Standalone: Sometimes, these stuffed peppers are hearty enough to enjoy on their own. Simply savor each bite and let the flavors shine
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh bell peppers and high-quality teriyaki sauce elevate the overall flavor of the dish. Avoid using expired products.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Prepare the stuffed peppers without baking and freeze them for up to 3 months. Thaw overnight in the fridge before baking.
Add Toppings: For an extra touch of indulgence, sprinkle with sesame seeds, crushed nuts, or shredded coconut on top.
Experiment with Variations: Try adding different vegetables like mushrooms, bell peppers, or zucchini for variety
FAQ Section
1. Can I use ground chicken instead of chicken breast? Yes! Ground chicken works beautifully and saves time. Simply cook it until browned before mixing with the other ingredients.
2. What type of rice should I use? White, brown, or jasmine rice works well. Cook the rice ahead of time for quicker assembly.
3. Can I make this dish ahead of time? Yes, you can prepare the filling and stuff the peppers up to a day in advance. Refrigerate and bake just before serving.
4. How do I store leftover stuffed peppers? Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
5. Can I freeze the stuffed peppers? Absolutely! Wrap individual peppers tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-carb diet? Not as written, but you can omit the rice and use cauliflower rice for a lower-carb option.
8. Can I skip the pineapple? You can, though the pineapple adds sweetness and moisture. Substitute with mango or another tropical fruit for variety.
9. Do I need to cover the peppers while baking? Covering the peppers helps them steam and stay tender. Remove the foil for the last 10-15 minutes to allow the tops to brown.
10. Can I add other vegetables to the dish? Absolutely! Bell peppers, peas, or carrots would pair beautifully with the chicken and rice. Feel free to experiment!
Conclusion
There you have it a delicious and innovative Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe that’s sure to become a go-to meal in your kitchen. With its vibrant flavors and customizable options, this dish satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s cook something amazing together! Your taste buds will thank you.
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and healthy meal loaded with tender chicken, juicy pineapple, and a sweet-savory teriyaki sauce. Perfect for a weeknight dinner or meal prep!
Ingredients
For the Peppers & Filling:
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup cooked brown rice
- 1 cup fresh pineapple chunks
- 1/2 cup red onion, diced
- 1/2 cup bell pepper (any color), diced
- 1/4 cup chopped cilantro (for garnish)
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 clove garlic, minced
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers: Place pepper halves cut-side up in a baking dish.
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through.
- Combine the filling: Add pineapple, red onion, and diced bell pepper to the skillet with the chicken. Cook for 2-3 minutes until slightly softened.
- Mix in rice & sauce: Stir in the cooked rice and 1/2 cup of the teriyaki sauce. Mix well.
- Stuff the peppers: Spoon the chicken and rice mixture into each bell pepper half.
- Bake: Pour the remaining teriyaki sauce over the stuffed peppers. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the peppers are tender.
- Garnish: Sprinkle with fresh cilantro before serving. Enjoy!
Notes
- You can use quinoa or white rice instead of brown rice.
- For a spicier version, add red pepper flakes or Sriracha to the teriyaki sauce.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: 16g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 60mg