Flavorful Teriyaki Pineapple Chicken Stuffed Peppers
These stuffed bell peppers are filled with a juicy teriyaki chicken and pineapple mixture, combined with rice for a sweet, tangy, and savory meal that’s quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Fusion / Hawaiian-inspired
Ingredients
Scale
- 4 large bell peppers (any color, red or orange preferred for sweetness)
- 1 lb boneless, skinless chicken breasts (or thighs for juicier meat)
- 1 cup cooked jasmine or long-grain white rice
- 1 cup fresh pineapple chunks (canned can be used, fresh preferred)
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper to taste
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers, slice off tops and remove seeds and membranes. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook chopped onion for 2-3 minutes until softened.
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Cut chicken into small pieces or mince. Add to skillet and cook until no longer pink, about 6-8 minutes. Season with salt and pepper.
- Pour in teriyaki sauce and stir to coat chicken evenly. Add pineapple chunks and cook for 2-3 minutes to meld flavors.
- Transfer chicken mixture to a mixing bowl and fold in cooked rice until well combined.
- Stuff each bell pepper cavity with the chicken, rice, and pineapple filling, packing tightly but not overflowing.
- Arrange stuffed peppers upright in a baking dish. Optionally place reserved pepper tops back on.
- Sprinkle shredded cheese over peppers if using.
- Bake for 25-30 minutes until peppers are tender and filling is hot throughout; cheese should be bubbly and golden if added.
- Let stuffed peppers rest for 5 minutes before serving.
Notes
Cover the baking dish loosely with foil for the first 15 minutes if peppers look dry, then uncover to brown the tops. Use firm, shiny bell peppers to hold shape. Slightly undercook rice if cooking fresh to avoid mushiness. Can substitute cauliflower rice for low-carb option or tofu for vegetarian version. Trim pepper bottoms to keep upright during baking.
Nutrition
- Serving Size: 1 stuffed bell peppe
- Calories: 350400
- Sugar: 10
- Sodium: 700
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, easy dinner, weeknight meal, sweet and savory, meal prep, healthy dinner