Why Make This Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers is a fun and delicious way to enjoy a complete meal. This recipe combines the sweetness of pineapple with savory teriyaki chicken, all packed into colorful bell peppers. Not only is it tasty, but it’s also a great way to prepare a wholesome dish that looks appealing on your plate. Plus, it’s easy to make and perfect for family dinners or meal prep!
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 1 cup fresh pineapple, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and add diced chicken. Season with salt and pepper and cook until no longer pink.
- Stir in the diced pineapple and teriyaki sauce; cook for an additional 2-3 minutes.
- Remove from heat and mix in the cooked rice.
- Stuff the mixture into the prepared bell peppers and place them upright in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes or until the peppers are tender.
- Garnish with sesame seeds and chopped green onions before serving.
How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Serve these stuffed peppers warm right out of the oven. They make a great main dish and pair well with a simple side salad or some steamed vegetables. You can also drizzle a bit of extra teriyaki sauce on top for added flavor.
How to Store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. They will last for about 3 days. You can also freeze the stuffed peppers before baking. Just place them in a freezer-safe container. When you’re ready to eat, bake them from frozen, adding a bit of extra time to cook through.
Tips to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- For added flavor, marinate the chicken in teriyaki sauce for about 30 minutes before cooking.
- Feel free to use leftover chicken or rotisserie chicken to save time.
- Try adding other vegetables like bell pepper tops, onions, or carrots to the stuffing mixture for extra nutrition.
Variation
You can change up the recipe by using quinoa instead of rice, or substituting shrimp for chicken if desired. For a spicy kick, add some chopped jalapeños or sprinkle some red pepper flakes into the chicken mixture.
FAQs
Can I use frozen diced chicken breast?
Yes, frozen diced chicken can be used. Make sure to thaw it completely before cooking.
What other vegetables can I use for stuffing?
You can use zucchini, squash, or mushrooms in addition to or instead of the pineapple.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator before baking. Just bake them when you are ready to serve.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
Main Ingredients
- 4 pieces bell peppers Colorful bell peppers for stuffing
- 1 cup cooked rice Use any type of cooked rice
- 1 pound chicken breast, diced Fresh chicken breast, can use leftover or rotisserie chicken
- 1 cup fresh pineapple, diced Can substitute with canned pineapple if needed
- 1/2 cup teriyaki sauce For flavoring the chicken and pineapple mixture
- 1 tablespoon olive oil For cooking the chicken
- Salt and pepper to taste For seasoning
- Sesame seeds (for garnish) Optional garnish
- Green onions (for garnish) Optional garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- In a skillet, heat olive oil over medium heat and add diced chicken.
- Season with salt and pepper and cook until no longer pink.
- Stir in the diced pineapple and teriyaki sauce; cook for an additional 2-3 minutes.
- Remove from heat and mix in the cooked rice.
Assembly and Baking
- Stuff the mixture into the prepared bell peppers and place them upright in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes or until the peppers are tender.
- Garnish with sesame seeds and chopped green onions before serving.
