Why make this recipe
This dish mixes sweet pineapple and savory teriyaki for a full meal in one pepper. It cooks fast, feeds a family, and uses simple ingredients you likely have on hand.
introduction
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are bright, tasty, and easy to make. The peppers hold a mix of shredded chicken, rice, pineapple, and teriyaki for a meal that looks nice and eats well. If you like saucy chicken dishes, try this Chicken Parmesan with Alfredo Sauce recipe for another easy dinner idea.
how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Prepare the peppers by cutting tops off and removing seeds. Blanch them if you want them softer.
- Cook the filling: heat oil, sauté garlic, add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook a few minutes. Stir in cooked rice.
- Stuff each pepper with the chicken and rice mix and press down gently. Drizzle with olive oil.
- Cover and bake until peppers are tender. Uncover at the end for a browned top and add cheese if you like. Let cool slightly before serving.
Ingredients :
- 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
- 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)
Directions :
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
- Heat olive oil in skillet. Sauté garlic 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake 25–30 minutes. For crispier tops, uncover for last 5 minutes.
- If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Serve warm on a plate. Add a small side salad or steamed vegetables. Top with extra pineapple, green onions, or a light drizzle of extra teriyaki sauce.
how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until hot.
tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Shred chicken from rotisserie or cook breasts and pull with forks for easy prep.
- Use day-old rice so the filling is not too wet.
- If peppers are too firm, blanch or bake them empty for 5–10 minutes before stuffing.
- Taste the filling and adjust salt or teriyaki before stuffing.
variation (if any)
- Add cooked chopped onions or snap peas for more veg.
- Swap mozzarella for pepper jack to add heat.
- Use ground chicken or turkey instead of shredded chicken.
- For a gluten-free option, check that your teriyaki sauce is gluten free.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain well so the filling does not get soggy.
Q: Can I make these ahead of time?
A: Yes. Stuff peppers and keep covered in the fridge. Bake when ready, adding a few extra minutes if cold.
Q: Can I freeze stuffed peppers?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Q: Do I need to cook the chicken first?
A: Yes. Use cooked and shredded chicken for best texture and safety.
Q: Can I use quinoa instead of rice?
A: Yes. Cooked quinoa works well and adds a nutty flavor.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Description
A vibrant dish that combines sweet pineapple and savory teriyaki chicken stuffed in bell peppers for a quick and satisfying meal.
Ingredients
- 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
- 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
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in a baking dish.
- Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
For best results, use day-old rice for the filling to prevent it from being too wet. You can also customize by adding cooked onions or snap peas.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
