Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a deliciously sweet and savory meal featuring tender shredded chicken and juicy pineapple blended with teriyaki sauce, served in vibrant bell peppers and baked to perfection. This recipe combines flavors and textures perfectly for an easy one-dish dinner that’s both comforting and visually appealing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Chicken 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
Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
Topping (Optional)
- 1/4 cup shredded mozzarella or cheddar cheese
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and membranes. Optionally, blanch the peppers in boiling water for 5 to 6 minutes to soften them slightly. Arrange the peppers in a baking dish, standing upright.
- Cook the 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, diced pineapple, ground ginger, and red pepper flakes if using. Season with salt and pepper. Cook the mixture for 5 to 6 minutes, stirring occasionally to combine flavors thoroughly.
- Combine rice: Stir in the cooked rice to the chicken mixture and mix well to ensure everything is evenly incorporated.
- Stuff the peppers: Carefully fill each pepper with the chicken and rice mixture, pressing down gently to pack the filling.
- Add olive oil and bake: Drizzle 1 tablespoon of olive oil over the tops of the stuffed peppers. Cover the dish tightly with foil and bake for 25 to 30 minutes. For a crispier top, remove the foil during the last 5 minutes of baking.
- Add cheese (if using): During the final 5 minutes of baking, sprinkle shredded mozzarella or cheddar cheese on top of each stuffed pepper and return to the oven to melt.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Optionally garnish with extra pineapple chunks or chopped green onions for added freshness and color.
Notes
- Use leftover cooked chicken to reduce prep time.
- Substitute rice with quinoa or cauliflower rice for a nutritious variation.
- Prepare stuffed peppers in advance and refrigerate up to 2 days before baking.
- Make this dish vegetarian by replacing chicken with black beans or tofu.
Keywords: Teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice recipe, sweet and savory dinner