Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine juicy chicken, sweet pineapple, and aromatic teriyaki sauce, all stuffed into a bell pepper for a flavorful and balanced meal. Perfect for dinner or gatherings.
Ingredients
For the Shrimp: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, 1/2 cup teriyaki sauce, 1/4 cup pineapple juice, 1 tbsp cornstarch, 1 tbsp vegetable oil, 4 large bell peppers, 1 cup cooked white rice, 1 cup diced pineapple, 1/4 cup chopped green onions, Salt and pepper to taste, Sesame seeds (optional)
For the Sauce: 2 tbsp sour cream, 2 tbsp mayonnaise, Salt, Ground black pepper, 1 tsp paprika, 1/2 tsp dried garlic, Basil, 5.3 oz (150 ml) warm water
Instructions
- In a bowl, combine the chicken, teriyaki sauce, pineapple juice, and cornstarch. Stir to coat the chicken and marinate for at least 30 minutes, or up to 2 hours.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until cooked through. Remove from heat and set aside.
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook rice by bringing chicken broth to a boil, adding rice, then reducing heat and simmering for 15-20 minutes until the rice is tender.
- In a large bowl, mix cooked chicken, rice, pineapple chunks, and green onions. Season with salt and pepper to taste.
- Spoon the chicken and rice mixture into the bell peppers. Place the stuffed peppers in a baking dish and bake for 20-25 minutes until the peppers are tender and the filling is heated through.
- Garnish with sesame seeds and additional green onions before serving.
Notes
- Vegetarian Version: Replace chicken with tofu or tempeh for a plant-based option.
- Spice It Up: Add chili flakes, sriracha, or cayenne pepper to the teriyaki sauce for extra heat.
- Grains: Use brown rice, quinoa, or couscous for a different base instead of white rice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or bake at 350°F (175°C) for 10-15 minutes until heated through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: Fusion, Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 14g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
