Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

If you’re craving a vibrant dish that bursts with flavor and color, then you absolutely have to try this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe. It’s a brilliant combination of tender chicken glazed in a sweet-savory teriyaki sauce, complemented by juicy pineapple chunks and fluffy rice, all nestled inside beautifully roasted bell peppers. This dish not only looks stunning on the plate but offers a delightful balance of textures and tastes that will have you coming back for seconds. Whether you’re cooking for a weeknight dinner or a casual get-together, Teriyaki Pineapple Chicken & Rice Stuffed Peppers never fail to impress with their wholesome goodness.

Ingredients You’ll Need

These ingredients may seem simple, but each one plays an essential role in creating the perfect harmony of flavor and texture in the dish. From the juicy pineapple to the tender chicken and vibrant bell peppers, every element contributes to the magic of Teriyaki Pineapple Chicken & Rice Stuffed Peppers.

• 1 lb boneless, skinless chicken breasts: Cubed into 1-inch pieces for quick and even cooking.
• 1/2 cup teriyaki sauce: Brings that signature sweet-savory glaze that defines the dish.
• 1/4 cup pineapple juice: Adds extra sweetness and a tropical zing to the sauce.
• 1 tablespoon cornstarch: Thickens the sauce to a glossy finish, perfect for coating the chicken.
• 1 tablespoon vegetable oil: For sautéing the chicken, ensuring a nice golden sear.
• 4 large bell peppers: Any color works; these are your edible vessels packed with flavor.
• 1 cup cooked white rice: Provides a comforting, fluffy base to soak up all the saucy goodness.
• 1 cup diced pineapple: Fresh or canned, adding bursts of sweet juiciness.
• 1/4 cup chopped green onions: Adds a fresh, mild onion kick and vibrant color.
• Salt and pepper to taste: Essential for seasoning throughout the recipe.
• Sesame seeds (optional): For a final touch of nuttiness and an appealing garnish.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Preheat and Prep Peppers

Start by preheating your oven to 375°F (190°C). While the oven warms up, take your bell peppers and carefully slice off the tops. Remove all the seeds and membranes to create a well for the filling. Stand the peppers upright in a baking dish – this will keep them from tipping over while baking and ensure they cook evenly.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Add your cubed chicken pieces and season them lightly with salt and pepper. Sauté the chicken for about 4 to 5 minutes until each piece is golden and just cooked through. This initial sear locks in flavor and keeps the meat tender.

Step 3: Make the Teriyaki-Pineapple Sauce

Reduce the heat to medium and pour the teriyaki sauce along with the pineapple juice into the skillet, stirring to coat the chicken evenly. Next, create a slurry by mixing cornstarch with a tablespoon of cold water, then add it to the skillet. Stir continuously for 1 to 2 minutes until the sauce thickens into a delicious, shiny glaze that clings to every bite of chicken.

Step 4: Assemble the Filling

Remove the skillet from heat and fold in the cooked rice, diced pineapple, and half of the chopped green onions. Toss everything together until the rice has absorbed some of the savory-sweet sauce and the pineapple pieces are evenly distributed, giving each bite a juicy surprise.

Step 5: Stuff the Peppers

Now the fun part: spoon the chicken and rice mixture evenly into each bell pepper, pressing down gently to fill to the top. This ensures every bite is packed with flavor. Sprinkle the remaining green onions on top to add a fresh pop of color and taste.

Step 6: Bake to Perfection

Pour about 1/4 cup of water into the bottom of the baking dish. This little splash will steam the peppers as they bake, making them tender without drying out the filling. Cover the dish loosely with aluminum foil and pop it into the oven for 25 to 30 minutes until the peppers are beautifully softened.

Step 7: Garnish and Serve

Once out of the oven, uncover the peppers and sprinkle sesame seeds over the top if you’re using them. This adds a lovely nutty crunch and an attractive finish to your Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Serve them warm and enjoy the perfect blend of flavors in every colorful bite.

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Garnishes

Garnishing your Teriyaki Pineapple Chicken & Rice Stuffed Peppers with extra chopped green onions or toasted sesame seeds adds freshness and texture. A light drizzle of extra teriyaki sauce can also elevate the dish visually and flavor-wise. For a bit of heat, try a sprinkle of crushed red pepper flakes or a side of pickled ginger.

Side Dishes

This dish shines on its own, but pairing it with simple Asian-inspired sides really rounds out the meal. Think steamed broccoli or snap peas tossed with a hint of sesame oil or a crisp cucumber salad for refreshing contrast. A bowl of miso soup or simple edamame pods also complement the tropical and savory notes beautifully.

Creative Ways to Present

For a fun twist, try serving your Teriyaki Pineapple Chicken & Rice Stuffed Peppers in a colorful array of green, red, and yellow peppers for eye-catching appeal. You can also scoop the filling out and serve it over a bed of lettuce for a low-carb option. If you’re hosting, consider plating each pepper half on a banana leaf or wooden board to bring a tropical vibe to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers store well in an airtight container in the refrigerator for up to 3 days. This makes for a quick and tasty lunch or dinner that’s ready when you are.

Freezing

If you want to keep these peppers longer, wrap each stuffed pepper tightly in plastic wrap and then aluminum foil before placing them in the freezer. Frozen properly, they can last up to 2 months without losing their delicious flavor or texture.

Reheating

To reheat, simply thaw frozen peppers overnight in the fridge or start with refrigerated leftovers. Warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This method keeps the peppers tender and prevents the filling from drying out.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and extra fiber, making the dish heartier and even more nutritious. Just be sure it’s fully cooked before mixing it in to maintain the right texture.

What if I don’t have teriyaki sauce on hand?

No worries! You can make a quick homemade teriyaki sauce by combining soy sauce, honey or brown sugar, garlic, ginger, and a little rice vinegar. Simmer until thickened, then use this in place of store-bought sauce.

Can I make this dish vegetarian?

Definitely! Swap the chicken for firm tofu or tempeh, and ensure you use a vegetarian-friendly teriyaki sauce. The pineapple and rice stuffing will still be delicious and satisfying.

How do I keep the bell peppers from getting too mushy?

To maintain a slight crispness, don’t overbake. Check the peppers after 25 minutes; they should be tender but still hold their shape. Using firm, fresh peppers also helps prevent mushiness.

Is it possible to prepare this recipe gluten-free?

Yes! Just make sure to choose a gluten-free teriyaki sauce and use cornstarch instead of any wheat-based thickener. Then this flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers dish is safe for gluten-sensitive diets.

Final Thoughts

There’s something truly special about filling colorful bell peppers with a savory-sweet mixture that’s bursting with tropical pineapple and sticky teriyaki glaze. I can’t recommend making Teriyaki Pineapple Chicken & Rice Stuffed Peppers enough for those nights when you want a comforting yet exciting meal. Give this recipe a try—you’ll love how effortlessly it turns simple ingredients into a dinner that feels both wholesome and a little bit festive. Enjoy every bite!

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