These Teriyaki Pineapple Chicken Stuffed Peppers are a colorful and tasty meal! Filled with juicy chicken, sweet pineapple, and fluffy rice, they pack a flavorful punch.
Stuffing peppers is like giving them a delicious hug! I love how the sweetness from the pineapple adds fun to every bite. Perfect for a family dinner or a fun night with friends!
Key Ingredients & Substitutions
Bell Peppers: Any color works great! I love using red or yellow for their sweetness. If you’re in a pinch, zucchini or eggplant can be sliced and stuffed as alternatives.
Rice: I recommend white rice for fluffiness, but brown rice adds nutty flavor and more fiber. Quinoa also makes a great substitute if you want something gluten-free.
Chicken: Diced chicken breast is the go-to, but you can use shredded rotisserie chicken for an easier option. If you’re vegetarian, try tofu or tempeh instead—it soaks up the teriyaki sauce wonderfully!
Pineapple: Fresh pineapple adds a burst of flavor, but canned pineapple can save you time. Just ensure it’s well-drained to avoid excess liquid.
Teriyaki Sauce: If you don’t have store-bought teriyaki sauce, you can make a simple version with soy sauce, honey, ginger, and garlic. Adjust the sweetness to your preference!
How Do I Ensure the Peppers Are Cooked Perfectly?
Cooking the peppers just right is key! You want them tender but not mushy. Here’s how:
- Use fresh, firm peppers for best results. Wash and prepare them right before cooking.
- Adding water to the baking dish creates steam, helping the peppers cook evenly—don’t skip this step!
- Cover the dish with foil initially to retain moisture, then uncover to get a bit of color on top.
- Check for tenderness by poking with a fork after about 30 minutes. If they aren’t quite done, leave them in for a few more minutes.
Teriyaki Pineapple Chicken Stuffed Peppers with Rice
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked white rice (or brown rice)
- 1 lb (450 g) boneless, skinless chicken breast, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup teriyaki sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For Garnishing (optional):
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This delightful dish takes about 15 minutes for prep and around 40-45 minutes for cooking, making a total of around 1 hour. You’ll have stuffed peppers that are fragrant and delicious, perfect for a hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and ready for the stuffed peppers!
2. Prepare the Bell Peppers:
Carefully cut the tops off the bell peppers and remove the seeds and membranes inside. Set the cleaned peppers aside on a plate—you’ll be filling them soon!
3. Sauté the Vegetables:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant (around 2-3 minutes).
4. Cook the Chicken:
Add the diced chicken to the skillet, seasoning it with a bit of salt and pepper. Stir it around until the chicken is thoroughly cooked and no longer pink, which should take about 5-7 minutes.
5. Mix in the Pineapple:
Add the pineapple chunks into the skillet and cook for an additional 2 minutes to warm them through.
6. Add the Teriyaki Sauce:
Pour the teriyaki sauce over the chicken and pineapple mixture, stirring well. Let it simmer for about 2 minutes until everything is heated through and slightly thickened.
7. Combine with Rice:
In a large bowl, mix together the cooked rice with the teriyaki chicken and pineapple mixture until fully combined.
8. Stuff the Peppers:
Generously fill each bell pepper with the chicken, pineapple, and rice filling, pressing down gently to pack it in.
9. Prepare for Baking:
Place the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to help steam the peppers as they bake.
10. Bake the Peppers:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This helps them cook evenly!
11. Final Baking:
After 30 minutes, remove the foil and bake for another 10-15 minutes. This will make the peppers tender and give the tops a nice char!
12. Let Them Cool:
After baking, remove the peppers from the oven and let them cool slightly before serving. This allows the flavors to settle!
13. Garnish and Serve:
For a lovely finishing touch, garnish your stuffed peppers with chopped green onions and a sprinkle of sesame seeds before serving. Enjoy this colorful and delicious meal warm!
This recipe combines savory teriyaki chicken with sweet pineapple and hearty rice inside tender bell peppers — a delightful meal that’s as pretty as it is delicious!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Different Types of Meat?
Absolutely! While chicken breast is the classic choice, you can use shredded rotisserie chicken, ground turkey, or even tofu for a vegetarian option. Adjust the cooking times accordingly to suit the type of meat you choose.
How Do I Store Leftover Stuffed Peppers?
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the microwave or a preheated oven until warmed through.
Can I Prepare These Stuffed Peppers Ahead of Time?
Yes! You can prepare the filling and stuff the peppers in advance. Just cover and refrigerate them. Bake them fresh when you’re ready to serve, adding an additional 5 minutes to the baking time if they’re cold from the fridge.
What Can I Serve with the Stuffed Peppers?
These stuffed peppers are a meal on their own, but they pair well with a simple side salad or steamed vegetables for a well-rounded dinner. If you want a heartier option, serve them with additional rice or noodles!
