The delightful combination of flavors in Pineapple Chicken Peppers makes this dish a favorite for any occasion. Imagine vibrant bell peppers bursting with a savory filling of tender chicken, juicy pineapple, and fluffy rice, all topped with crunchy green onions and nutty sesame seeds. This dish not only captivates the eye with its colorful presentation but also satisfies the palate with a mix of sweetness and savory goodness. Whether serving it for a family dinner or at a gathering with friends, Pineapple Chicken Peppers are sure to impress.
This recipe is incredibly simple, making it accessible for even novice cooks. The preparation involves a few steps, but the end result is nothing short of a masterpiece. You can easily customize the spices and ingredients according to your preferences, adding your favorite vegetables or adjusting the sweetness of the teriyaki sauce. Plus, with the use of already-cooked rice, you can speed up the cooking process, making it a quick yet delicious meal option for busy weeknights.
Why You’ll Love This Pineapple Chicken Peppers
- Flavor Explosion: A delectable blend of chicken, pineapple, and teriyaki sauce creates a mouthwatering dish.
- Vibrant Presentation: The colorful bell peppers make for a stunning centerpiece on your dining table.
- Customizable: Easily adjust the ingredients to suit your personal taste or dietary needs.
- Quick Preparation: Utilizing pre-cooked rice reduces cooking time, perfect for busy weeknights.
- Gluten-Free: This dish is naturally gluten-free, accommodating various dietary restrictions.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather the necessary tools for making Pineapple Chicken Peppers. Begin by preheating your oven to 375°F (about 190°C) to ensure it’s at the right temperature when you’re ready to bake the dish. Next, select a large baking dish to accommodate your stuffed bell peppers.
You will also need a large skillet for cooking the chicken and vegetables. A cutting board and knife are necessary for chopping the onion and garlic, while a measuring cup will help you portion out the rice and teriyaki sauce accurately. Having a spatula or large spoon on hand will make it easier to stir and combine the ingredients as you cook. Finally, don’t forget a pair of oven mitts to handle the hot baking dish!
Ingredients
- 4 big bell peppers with their tops sliced off and seeds scooped out
- 1 pound of diced, skinless chicken breast
- 1 cup of already-cooked rice (jasmine, white, or brown)
- 1 cup of pineapple chunks, can be fresh or from a can
- Half a cup of teriyaki sauce, store-bought or homemade
- 1 tablespoon of olive oil
- 1 small onion, chopped finely
- 2 cloves of garlic, minced into tiny bits
- 1 teaspoon of minced ginger
- Half a cup of shredded carrots
- A quarter cup of chopped green onions to use as a topping
- 1 tablespoon of sesame seeds for sprinkling on top
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This temperature is ideal for roasting the bell peppers, allowing them to soften and become slightly caramelized. While the oven heats, take the four bell peppers and cut off their tops. Carefully scoop out the seeds and membranes, ensuring that the peppers are clean and ready for stuffing. Place them upright in a baking dish. Drizzle the insides with a touch of olive oil and season them with salt and pepper. This seasoning adds flavor to the peppers themselves, not just the stuffing!
Step 2: Cook the Chicken
Next, heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken breast pieces. Cook the chicken until it’s no longer pink and lightly golden, which should take around 6-8 minutes. Stir occasionally to ensure even cooking and prevent sticking. Once done, remove the chicken from the skillet and set it aside. This simple step is crucial; cooking the chicken fully at this stage locks in its moisture and flavor.
Step 3: Sauté the Vegetables
In the same skillet, add the chopped onion, minced garlic, and ginger. Cook these ingredients together for about 2-3 minutes until they are fragrant and the onion turns translucent. Then, add in the shredded carrots and continue to cook for an additional 2 minutes. This combination results in a flavorful base that complements the chicken beautifully. The ginger and garlic provide an aromatic kick, enhancing the overall tastiness of the filling.
Step 4: Combine Ingredients
Now return the cooked chicken to the skillet. Add the already-cooked rice, pineapple chunks, and teriyaki sauce. Stir everything together gently, ensuring that the chicken and rice are evenly coated in the sauce. Continue stirring until the mixture is heated through, which should take about 3-5 minutes. If you enjoy a little extra sauce, feel free to adjust the teriyaki sauce quantity to your liking.
Step 5: Stuff and Bake
Once the filling is warm, carefully spoon the mixture into the hollowed-out bell peppers, packing it down slightly while filling them to the top. This ensures you get a steady combination of flavors with each bite. After filling all four peppers, cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes to allow the peppers to soften further and develop a slightly charred flavor.
Step 6: Add Final Touches
After baking, take the dish out of the oven carefully. You should see that the bell peppers are vibrant and slightly blistered. Finally, sprinkle the stuffed peppers with chopped green onions and toasted sesame seeds for garnish. This adds a delightful crunch and freshness to the dish, balancing the savory flavors beautifully.
Variations
- Protein: Substitute chicken with tofu for a vegetarian option or use ground turkey for a leaner alternative.
- Vegetables: Add in chopped zucchini or diced mushrooms to the filling for added nutrition and texture.
- Spices: For those who enjoy a kick, consider adding chili flakes or diced jalapeños into the filling mixture.
Cooking Notes
- Make sure to not overcook the chicken during step two to keep it juicy.
- Feel free to use any bell pepper color (red, green, yellow, orange) to brighten up the dish.
Serving Suggestions
- Serve Pineapple Chicken Peppers alongside a fresh green salad for a well-rounded meal.
- A side of steamed broccoli or snap peas complements the dish nicely for added nutrition.
Tips
- If you have leftover filling, serve it over rice or in a wrap for another meal idea.
- For meal prep, make the filling ahead of time and pop it in the fridge for up to 2 days before stuffing the peppers.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 30 grams
- Sodium: 500 milligrams
FAQs
Can I make Pineapple Chicken Peppers in advance?
Yes! You can prepare the filling a day ahead and store it in the fridge. Just stuff the peppers and bake them when you’re ready to serve.
What can I use instead of teriyaki sauce?
If you don’t have teriyaki sauce, a mix of soy sauce and honey can work as a substitute.
Can I freeze Pineapple Chicken Peppers?
Absolutely! After baking, let the peppers cool completely, then wrap them tightly in foil and store them in the freezer. To serve, thaw and reheat in the oven.
What side dishes pair well with this recipe?
Some great pairing options include steamed vegetables, rice, or a refreshing salad.
Conclusion
Pineapple Chicken Peppers embody the essence of home-cooked comfort food. With their vibrant colors and harmonious blend of sweet and savory flavors, they make for a satisfying meal any day of the week. The beauty of this recipe lies not only in its taste but also in its versatility—easily adaptable to suit your preferences. I encourage you to try this delicious dish and share your experience. Whether you opt for the classic recipe or mix things up with your variations, Pineapple Chicken Peppers are sure to become a family favorite. Don’t forget to leave a comment to let us know how yours turned out, or share this recipe with friends who might enjoy a flavorful culinary adventure!
Print
Pineapple Chicken Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
The delightful combination of flavors in Pineapple Chicken Peppers makes this dish a favorite for any occasion.
Ingredients
- 4 big bell peppers with their tops sliced off and seeds scooped out
- 1 pound of diced, skinless chicken breast
- 1 cup of already-cooked rice (jasmine, white, or brown)
- 1 cup of pineapple chunks, can be fresh or from a can
- Half a cup of teriyaki sauce, store-bought or homemade
- 1 tablespoon of olive oil
- 1 small onion, chopped finely
- 2 cloves of garlic, minced into tiny bits
- 1 teaspoon of minced ginger
- Half a cup of shredded carrots
- A quarter cup of chopped green onions to use as a topping
- 1 tablespoon of sesame seeds for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and scoop out the seeds and membranes. Drizzle the insides with olive oil and season with salt and pepper.
- Heat olive oil in a large skillet. Cook the diced chicken until no longer pink, about 6-8 minutes. Remove the chicken from the skillet.
- Add chopped onion, garlic, and ginger to the skillet, cooking until fragrant. Add shredded carrots and cook for an additional 2 minutes.
- Return the chicken to the skillet and add rice, pineapple, and teriyaki sauce. Stir until heated through.
- Stuff the mixture into the bell peppers, pack slightly, and place in a baking dish. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes.
- Remove from the oven and garnish with green onions and sesame seeds.
Notes
Make sure not to overcook the chicken to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g