Print

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Print Recipe

★★★★★

5.3 from 12 reviews

Delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine juicy bell peppers filled with savory teriyaki chicken, sweet pineapple, and fluffy rice. This baked dish is an easy, flavorful meal perfect for a weeknight dinner or meal prep, featuring a glossy teriyaki-pineapple sauce that enhances the tender chicken and vibrant ingredients.

Ingredients

Scale

Chicken and Sauce:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup teriyaki sauce
  • 1/4 cup pineapple juice
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Vegetables and Filling:

  • 4 large bell peppers (any color), tops cut off, seeds removed
  • 1 cup cooked white rice
  • 1 cup diced pineapple (fresh or canned, drained)
  • 1/4 cup chopped green onions

Garnish:

  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat and Prep Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. Arrange the peppers upright in a baking dish, ready to be stuffed.
  2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed chicken, seasoning it with salt and pepper. Sauté for 4-5 minutes until the chicken is lightly golden and cooked through.
  3. Make the Teriyaki-Pineapple Sauce: Reduce the heat to medium. Pour in the teriyaki sauce and pineapple juice, stirring to coat the chicken evenly. In a small bowl, mix the cornstarch with 1 tablespoon cold water to create a slurry, then add it to the skillet. Cook for another 1-2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
  4. Assemble the Filling: Remove the skillet from heat. Stir in the cooked white rice, diced pineapple, and half of the chopped green onions. Mix thoroughly so the rice absorbs the sauce and all ingredients are combined.
  5. Stuff the Peppers: Evenly spoon the chicken and rice mixture into each bell pepper, pressing gently to fill to the top. Sprinkle the remaining green onions over the filled peppers.
  6. Bake: Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover loosely with foil and bake for 25-30 minutes until the peppers are tender but still hold their shape.
  7. Garnish and Serve: Remove the foil and sprinkle sesame seeds on top if using. Serve the stuffed peppers warm for a flavorful, wholesome meal.

Notes

  • You can use any color bell peppers depending on your preference or availability.
  • For a gluten-free option, ensure the teriyaki sauce is gluten-free.
  • To save time, use pre-cooked or leftover rice.
  • Fresh pineapple adds vibrant flavor, but canned drained pineapple works well too.
  • Adjust seasoning with additional salt and pepper as desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, Asian fusion recipe, easy dinner, weeknight meal

Find it online: https://platedbyemma.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers-recipe/