Description

Delight in these vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers, featuring tender chicken breast sautéed in a flavorful homemade teriyaki sauce with sweet pineapple chunks and rice, all baked inside colorful bell peppers. This dish offers a perfect balance of savory, sweet, and tangy flavors, making it a wholesome and visually appealing dinner option.

Ingredients

Scale

Vegetables & Protein

4 large bell peppers (any color)
2 large chicken breasts, diced
1 cup pineapple chunks (fresh or canned)
2 green onions, sliced (for garnish)

Carbohydrates

1 cup cooked rice (white, brown, or jasmine)

Sauces & Oils

2 tablespoons olive oil
¼ cup soy sauce (low-sodium preferred)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil

Flavorings & Garnish

1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame seeds (optional, for garnish)

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Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a baking dish and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 6-8 minutes until fully cooked through and lightly browned. Season with a pinch of salt and pepper to taste.
Sauté Aromatics: Add the minced garlic and grated fresh ginger to the skillet with the chicken. Cook for an additional minute until fragrant, stirring constantly to prevent burning.
Make Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined. Pour this mixture into the skillet and allow it to simmer for about 3 minutes, stirring occasionally, until the sauce slightly thickens and coats the chicken.
Add Rice and Pineapple: Mix in the cooked rice and pineapple chunks into the skillet. Stir thoroughly to combine all ingredients and heat through evenly.
Stuff the Peppers: Spoon the chicken, rice, and pineapple mixture into each prepared bell pepper. Press down gently to fully fill each pepper without spilling.
Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender but still hold their shape.
Garnish and Serve: Remove the foil and take the dish out of the oven. Sprinkle sliced green onions and optional sesame seeds over the stuffed peppers before serving for added flavor and crunch.

Notes

You can use any color bell peppers—red, yellow, orange, or green—to customize the appearance and flavor.
For a lower-sodium version, ensure to use low-sodium soy sauce.
Substitute chicken breasts with turkey or tofu for a different protein.
Leftover filling can be stored separately and used as a delicious topping for salads or bowls.
To make this dish gluten-free, use tamari sauce instead of soy sauce.
Fresh pineapple gives a brighter flavor, but canned works well—just drain it to avoid excess moisture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion