Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a delightful balance of sweet and savory flavors, perfect for a satisfying weeknight meal. This colorful dish features tender chicken, juicy pineapple, and seasoned rice all baked inside bell peppers for a wholesome and tasty dinner.

Ingredients

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly. Place the peppers upright in a baking dish.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring occasionally.
3. Step 3: Stir in the cooked rice until well combined with the chicken mixture. Remove from heat.
4. Step 4: Spoon the chicken and rice filling into each bell pepper, pressing down gently to pack the mixture. Drizzle the tops of the peppers with 1 tablespoon of olive oil.
5. Step 5: Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, remove the foil during the last 5 minutes. If using cheese, sprinkle it on top during this final 5-minute baking period to melt.
6. Step 6: Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.

Tips & Variations

• For extra flavor, marinate the shredded chicken in teriyaki sauce for 30 minutes before cooking.
• Substitute quinoa or cauliflower rice for a different texture or to lower carbs.
• Add chopped green onions or sesame seeds as garnish to enhance presentation and freshness.
• Use a mix of bell pepper colors for a vibrant plate.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce to the filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers a few hours in advance and refrigerate them. Bake just before serving for the best texture and flavor.

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken before shredding and cooking to ensure even cooking and proper texture in the filling.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.5 from 119 reviews

These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a colorful, nutritious meal. Juicy bell peppers are filled with a tender shredded chicken mixture enhanced by pineapple chunks, garlic, and teriyaki sauce, then baked to perfection for a satisfying and flavorful dish.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 stuffed peppers (servings) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Chicken and Rice Filling:

• 2 large boneless, skinless chicken breasts (shredded)
• 1 cup cooked rice (white or brown)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil (for drizzling)
• 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds. For a softer texture, you may blanch the peppers in boiling water for 5 to 6 minutes, then place them upright in a baking dish.
2. Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, pineapple chunks, ground ginger, red pepper flakes if using, salt, and pepper. Cook for about 5 to 6 minutes, stirring occasionally to blend the flavors. Stir in the cooked rice until everything is combined well and heated through.
3. Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to fill them completely. Drizzle the tops of the peppers lightly with olive oil to help during baking.
4. Bake: Cover the baking dish with foil and bake the stuffed peppers in your preheated oven for 25 to 30 minutes. For a crispier finish, uncover the peppers during the last 5 minutes of baking.
5. Add Cheese: If you are using cheese, sprinkle it over the tops of the stuffed peppers during the last 5 minutes of baking to allow it to melt perfectly.
6. Serve: Allow the peppers to cool slightly before serving. Garnish with additional pineapple chunks or chopped green onions if desired for extra freshness and presentation.

Notes

• You can use either white or brown rice according to your preference or dietary needs.
• Blanching the peppers before baking helps soften them, but you can skip this step if you prefer a firmer texture.
• Adjust the red pepper flakes or omit them to control the heat level.
• Substitute mozzarella or cheddar cheese with a vegan cheese to make the dish vegan-friendly.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice recipe, sweet and savory dinner