Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender chicken, juicy pineapple, and fragrant rice inside colorful bell peppers. This easy, flavorful, and vibrant one-dish meal perfectly balances sweet and savory flavors with nutritious ingredients, making it an ideal dinner for any night. Enjoy a tropical-inspired comfort food experience with minimal fuss, great for meal prep, customizable to dietary preferences, and sure to impress family and guests.
Ingredients
Scale
Bell Peppers
- 4 large colorful bell peppers
Chicken Filling
- 2 cups cooked rice (preferably day-old)
- 2 boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks
- 1/3 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- 2 green onions, chopped
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off each bell pepper and carefully remove the seeds and membranes to create hollow cups ideal for stuffing. Lightly brush the outsides with olive oil and set aside.
- Cook the Chicken Filling: In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sautéing until fragrant. Add the diced chicken and cook until no longer pink. Pour in the teriyaki sauce and stir until the chicken is evenly coated and glossy.
- Mix in Pineapple and Rice: Remove the skillet from heat and stir in the cooked rice and fresh pineapple chunks. Mix thoroughly to combine the sweet and savory flavors ensuring every bite is well-balanced.
- Stuff and Bake: Generously fill each prepared bell pepper with the chicken, rice, and pineapple mixture. Place the peppers upright in a baking dish and bake uncovered for 25–30 minutes, until the peppers are tender but still hold their shape.
- Garnish and Serve: Remove from the oven and sprinkle chopped green onions on top for freshness and color. Serve warm and enjoy your flavorful Teriyaki Pineapple Chicken and Rice Stuffed Peppers.
Notes
- Use day-old rice to prevent the filling from becoming mushy.
- Don’t overstuff the peppers; leave some space at the top to ensure even cooking and avoid spilling.
- Fresh pineapple is preferred for juicier sweetness and better texture; canned can be used in a pinch.
- Make your own teriyaki sauce combining soy sauce, honey, garlic, and ginger for a fresher taste with fewer preservatives.
- Cover the peppers with foil during baking if you prefer them softer and less crisp.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: teriyaki, pineapple, chicken, stuffed peppers, rice, easy dinner, meal prep, gluten free, tropical, savory sweet
