Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Why You’ll Love This Recipe

  1. Sweet & Savory Combo : The tropical sweetness of pineapple pairs beautifully with the rich umami of teriyaki sauce.
  2. Healthy & Filling : Bell peppers provide a nutritious base, while chicken and rice make this dish hearty and satisfying.
  3. Customizable : Add veggies, swap proteins, or adjust spice levels to make it your own.
  4. Meal Prep Friendly : These stuffed peppers reheat well, making them perfect for lunches throughout the week.
  5. Crowd-Pleasing : A fun, colorful dish that’s sure to impress family and friends.

Ingredients You’ll Need

Serves 4–6

For the Stuffed Peppers:

  • 4 large bell peppers (any color, but red or yellow work best for sweetness)
  • 1 lb boneless, skinless chicken breast or thighs , diced into small pieces
  • 1 cup cooked white or brown rice (or cauliflower rice for a low-carb option)
  • 1 cup fresh or canned pineapple chunks , drained if using canned
  • 1/2 cup teriyaki sauce (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 small onion , finely chopped
  • 2 garlic cloves , minced
  • 1 cup shredded carrots (optional, for extra veggies)
  • Salt and pepper , to taste

For Garnish (Optional):

  • Sesame seeds
  • Green onions, sliced
  • Extra teriyaki sauce for drizzling

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 375°F (190°C) . Lightly grease a baking dish large enough to hold the peppers upright.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.

Step 2: Cook the Filling

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the diced chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until no longer pink. Season with salt and pepper.
  4. Stir in the cooked rice, pineapple chunks, and shredded carrots (if using). Pour in half of the teriyaki sauce and toss everything together until well combined and heated through.

Step 3: Stuff the Peppers

  1. Spoon the chicken and rice mixture evenly into the hollowed-out bell peppers, pressing down gently to pack the filling.
  2. Drizzle the remaining teriyaki sauce over the tops of the stuffed peppers for extra flavor.

Step 4: Bake

  1. Cover the baking dish with foil and bake for 30 minutes .
  2. Remove the foil and bake for an additional 10–15 minutes , or until the peppers are tender and slightly charred around the edges.

Step 5: Garnish & Serve

  1. Sprinkle the peppers with sesame seeds and sliced green onions for a pop of color and flavor.
  2. Drizzle with extra teriyaki sauce if desired, and serve warm.

Why This Recipe Works

  • Teriyaki Sauce Magic : Adds depth and umami while tying all the ingredients together.
  • Pineapple Sweetness : Balances the savory chicken and rice, creating a harmonious flavor profile.
  • Bell Pepper Base : Provides a sturdy, edible “bowl” that softens perfectly in the oven.

Variations to Try

  • Add Vegetables : Stir in diced zucchini, mushrooms, or spinach for extra nutrition.
  • Swap Proteins : Use ground turkey, beef, tofu, or shrimp instead of chicken.
  • Spice It Up : Add red pepper flakes, sriracha, or chili garlic sauce for heat.
  • Gluten-Free Option : Use tamari-based teriyaki sauce and gluten-free rice.
  • Low-Carb Version : Replace rice with cauliflower rice and use mini peppers for portion control.

Tips for Success

  • Pre-Cook Rice : Save time by using leftover rice or pre-cooked packaged rice.
  • Drain Pineapple Well : Too much liquid can make the filling soggy. Pat canned pineapple dry with a paper towel if needed.
  • Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for best results.

Serving Suggestions

  • Romantic Touch : Plate the peppers with a side of steamed broccoli or a fresh salad for a complete, elegant meal.
  • Brunch Staple : Pair with scrambled eggs or avocado toast for a hearty breakfast-for-dinner option.
  • Party Platter : Serve alongside other dishes like stir-fry noodles, spring rolls, or dumplings for variety.

Final Thoughts

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful fusion of sweet, savory, and tangy flavors, all wrapped up in a colorful, edible package. With their juicy filling, tender peppers, and glossy teriyaki glaze, they’re a recipe that feels indulgent yet wholesome. Whether you’re serving them for a weeknight dinner, a holiday gathering, or simply indulging in a comforting meal, these stuffed peppers are sure to delight.

Your turn! Have you ever made stuffed peppers before? Share your favorite fillings or serving ideas below. 🍍


 

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