Description
Teriyaki Chicken Stuffed Peppers with Pineapple is a quick, vibrant, and delicious dish perfect for busy weeknights. Juicy bell peppers are filled with tender chicken glazed in a sweet and savory teriyaki sauce, complemented by bursts of tropical pineapple. This wholesome and colorful meal is family-friendly, nutritious, and easy to prepare, making it an ideal choice for a healthy, flavorful dinner.
Ingredients
Scale
Vegetables & Aromatics
- 4 vibrant bell peppers (red, yellow, or green)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (for garnish)
Protein & Fruit
- 1 lb (450g) chicken breast, diced into small bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
Grains (Optional)
- 1 cup cooked rice or quinoa (optional, for added texture and substance)
Sauces & Oils
- 1/2 cup teriyaki sauce (store-bought or homemade; use gluten-free if needed)
- 2 tbsp olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the 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 olive oil and set aside to keep them fresh and ready for stuffing.
- Cook the Chicken and Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and garlic, sautéing until fragrant and translucent. Add diced chicken breast, cooking until it turns opaque and no longer pink, about 5-7 minutes.
- Add Pineapple and Teriyaki Sauce: Stir in pineapple chunks and pour in the teriyaki sauce. Mix well to coat the chicken and pineapple thoroughly. Let it simmer for a few minutes so the flavors meld and the sauce thickens slightly.
- Combine with Rice or Quinoa: If using cooked rice or quinoa, fold it into the chicken mixture now to add body and texture to the stuffing. Season with salt and pepper according to your taste buds.
- Stuff the Peppers: Fill each bell pepper generously with the teriyaki chicken and pineapple mixture. Place them upright in a baking dish to catch any juices that might drip.
- Bake to Perfection: Bake for 25-30 minutes until the peppers are tender but still hold their shape, and the filling is bubbly and golden on top. Garnish with sliced green onions right before serving.
Notes
- Use fresh bell peppers for best texture and vibrant color.
- Do not overcook the chicken to keep it juicy and tender.
- Taste the filling before stuffing and adjust teriyaki sauce and pineapple for preferred sweetness and savoriness.
- Jasmine or basmati rice adds fragrance; quinoa provides a protein-rich alternative.
- Allow stuffed peppers to rest a few minutes after baking to redistribute juices.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Teriyaki Chicken, Stuffed Peppers, Pineapple, Weeknight Dinner, Gluten-Free, Healthy, Family-Friendly, Quick Meal
