Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A fun and delicious complete meal that combines sweet pineapple with savory teriyaki chicken, all packed into colorful bell 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.
Notes
Let leftovers cool completely and store in an airtight container in the refrigerator for up to 3 days. You can also freeze the stuffed peppers before baking. Bake from frozen, adding extra time if needed. For more flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking. Consider adding other vegetables for extra nutrition.