Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe combines juicy shredded chicken with sweet pineapple and savory teriyaki sauce, all stuffed inside colorful bell peppers and baked to perfection. A delightful dish balancing sweet and savory flavors, perfect for a hearty yet healthy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
For the Chicken and Rice 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
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them before baking. Place the peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook the mixture, stirring frequently, for about 5–6 minutes to combine and heat through. Stir in the cooked rice until thoroughly mixed.
- Stuff Peppers: Spoon the chicken and rice filling into each prepared bell pepper, pressing the mixture down gently to pack it in. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil to help with browning and moisture during baking.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes. To achieve crispier tops, remove the foil during the last 5 minutes of baking.
- Add Cheese & Serve: If using cheese, sprinkle the shredded mozzarella or cheddar over the peppers during the last 5 minutes of baking to melt. Once done, let the stuffed peppers cool slightly before serving. Optionally, garnish with extra pineapple chunks or chopped green onions for added freshness and flavor.
Notes
- Use leftover shredded chicken to save preparation time.
- Substitute rice with quinoa or cauliflower rice for a healthy variation.
- Prepare the stuffed peppers up to 2 days in advance and refrigerate before baking.
- To make this dish vegetarian, replace chicken with black beans or tofu.
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, sweet and savory chicken, easy dinner recipe
