Teriyaki Pineapple Chicken & Rice Stuffed Peppers

This vibrant and flavorful dish combines tender chicken, sweet pineapple, and aromatic teriyaki sauce, all packed into a colorful bell pepper. It’s a healthy and satisfying meal that brings together savory and sweet flavors, with a beautiful presentation that’s perfect for any occasion.

Why You’ll Love This Recipe

If you’re a fan of fusion flavors, this Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe is the perfect choice. The combination of juicy chicken, tangy teriyaki sauce, and the subtle sweetness of pineapple will tantalize your taste buds. The bell peppers add a nice crunch and freshness, making it a balanced and delicious meal. Plus, it’s all baked to perfection, so the flavors meld beautifully for a comforting and savory meal. It’s a unique twist on traditional stuffed peppers that’s both hearty and refreshing!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 1/2 cup teriyaki sauce

• 1/4 cup pineapple juice

• 1 tablespoon cornstarch

• 1 tablespoon vegetable oil

• 4 large bell peppers (any color)

• 1 cup cooked white rice

• 1 cup diced pineapple

• 1/4 cup chopped green onions

• Salt and pepper to taste

• Sesame seeds (optional)

Directions

1. Prepare the Chicken: In a bowl, combine the chicken, teriyaki sauce, pineapple juice, and cornstarch. Stir to coat the chicken thoroughly. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.

2. Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and no longer pink.

3. Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.

4. Cook the Rice: In a saucepan, bring the chicken broth to a boil. Add the rice and reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.

5. Assemble the Stuffed Peppers: In a large bowl, combine the cooked chicken, cooked rice, pineapple chunks, and green onions. Season with salt and pepper to taste.

6. Stuff the Peppers: Spoon the chicken and rice mixture into the prepared bell peppers.

7. Bake the Peppers: Place the stuffed peppers in a baking dish. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.

8. Serve: Garnish with sesame seeds and chopped green onions before serving.

Servings and Timing

Yields: 4 servings
Prep time: 30 minutes
Cook time: 35 minutes

Variations

• Use different proteins: Feel free to substitute the chicken for ground turkey, beef, or even tofu for a vegetarian version.

• Add more vegetables: You can add diced carrots, peas, or even zucchini to the rice mixture for extra texture and flavor.

• Change up the sauce: If you prefer a sweeter or spicier dish, you can add a little bit of honey or sriracha to the teriyaki sauce.

Storage/Reheating

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the stuffed peppers in the microwave for 2-3 minutes, or bake them at 350°F (175°C) for 10-15 minutes, until heated through.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice as a substitute. Just be sure to cook it beforehand, as brown rice takes longer to cook than white rice.

2. Can I make this dish ahead of time?

Absolutely! You can prepare and stuff the peppers in advance, then cover and refrigerate them until ready to bake. Just add an extra 5-10 minutes to the bake time if baking from cold.

3. Can I freeze these stuffed peppers?

Yes, you can freeze them. After baking, let them cool completely, then wrap each stuffed pepper in plastic wrap and store them in an airtight container or freezer bag for up to 3 months.

4. How do I make this recipe spicier?

To add a spicy kick, you can incorporate chili flakes, hot sauce, or sriracha into the teriyaki sauce marinade or drizzle some on top before serving.

5. Can I use a different type of sauce instead of teriyaki?

Yes, you can substitute teriyaki sauce with other options such as hoisin sauce or a combination of soy sauce, honey, and garlic for a different flavor profile.

6. How do I prevent the peppers from being too crunchy?

To ensure the peppers are tender, make sure to bake them long enough to soften but not too long that they become mushy. A 20-25 minute baking time should give you perfectly tender peppers.

7. Is this recipe gluten-free?

To make this recipe gluten-free, use a gluten-free teriyaki sauce and double-check that the other ingredients, like chicken broth, are gluten-free as well.

8. Can I make this recipe vegetarian?

Yes! To make this dish vegetarian, you can replace the chicken with tofu or tempeh, and the rest of the ingredients are already vegetarian-friendly.

9. What other fruits can I use in this recipe?

Mango or papaya would pair beautifully with the other flavors in this dish if you want to try a different fruit instead of pineapple.

10. Can I skip marinating the chicken?

While marinating the chicken enhances the flavor, you can skip this step if you’re in a hurry. Just make sure to season the chicken well before cooking.

Conclusion

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe is a deliciously unique way to enjoy stuffed peppers. The balance of sweet, savory, and umami flavors makes this dish a crowd-pleaser, while the colorful peppers offer a fresh, satisfying bite. Whether you’re cooking for a weeknight dinner or entertaining guests, this meal is sure to impress. Try it today and enjoy a tropical twist on a classic favorite!