If you’re on the hunt for a dish that elegantly combines the sweet and savory notes of Teriyaki with a fresh twist, look no further than the delectable Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This delightful recipe brings together juicy bites of chicken, the tropical sweetness of pineapple, and the rich umami flavor of teriyaki sauce all cozied up inside vibrant bell peppers. The stunning array of colors not only pleases the eye but also packs a nutritional punch, making it a perfect meal for any occasion. Whether it’s a busy weeknight dinner or a weekend family brunch, these stuffed peppers are a sure way to enjoy something both healthful and satisfying.
With minimal ingredients and a relatively hands-free cooking process, this recipe is praised for its simplicity without compromising on flavor. The magic lies in the harmony of textures and tastes — the tenderness of roasted peppers combined with the fluffiness of rice and the chewy, juicy essence of well-cooked chicken. Moreover, the teriyaki sauce provides a luscious glaze that enhances the savory nature of the dish while the pineapple adds a refreshing counterpoint, offering remarkable depth. If you’re a fan of experimenting with flavors and love a good, hearty meal, this recipe is just the ticket.
Let’s dive into how you can create this crowd-pleaser at home, making you the star of any dinner table. Read on to learn more about why you’ll love this recipe, how to prepare for it, and the steps you need to follow to bring it all together.
Why You’ll Love This Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Flavor Explosion: The combination of chicken, pineapple, and teriyaki sauce creates a pleasing sweet and savory mix.
- Healthy & Nutritious: Packed with protein, fiber, and essential nutrients, it’s a guilt-free meal option.
- Visually Stunning: Brightly colored peppers make the presentation beautiful and appetizing.
- Quick & Easy: Simple prep and cooking steps make it a convenient meal, even on busy days.
- Family-Friendly: Kids and adults alike will enjoy the playful combination of ingredients.
Preparation Phase & Tools to Use
Before you start cooking, it’s essential to set your kitchen stage for success. Begin by clearing a workspace where you can comfortably chop and mix ingredients. Gather all your tools, including a large bowl for mixing, a baking dish for roasting, and a sharp knife for preparing the peppers. You’ll also need a chopping board, a spoon for mixing, and measuring cups to ensure precise ingredient amounts.
Preheat your oven to 375°F (190°C) to get the roasting underway. Grease your baking dish lightly with olive oil to prevent the peppers from sticking. This simple step not only ensures easy cleanup but also adds a touch of richness to the roasted peppers.
Ingredients
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 2 cups cooked white or brown rice
- 1 1/2 cups cooked shredded or diced chicken breast
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 1/4 cup chopped green onions
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 1 tbsp sesame seeds (optional, for garnish)
- 1 tbsp olive oil (for roasting peppers)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Peppers
Begin by preheating your oven to 375°F (190°C). Prepare your bell peppers by slicing off the tops and removing any seeds. Place these hollowed peppers in a prepared baking dish, drizzling them with olive oil. This step helps to slightly soften the peppers and enhance their natural sweetness as they roast in the oven for about 15 minutes.
Step 2: Mix the Filling
While the peppers are in the oven, grab a large bowl and combine the cooked rice, diced chicken, pineapple chunks, teriyaki sauce, and chopped green onions. If you opt for a cheesy touch, include shredded mozzarella or Monterey Jack cheese in the mixture. Give it a good mix, making sure that all ingredients are evenly coated and flavorfully seasoned with salt and pepper to your liking.
Step 3: Stuff & Roast
Carefully remove your peppers from the oven and let them cool for a moment. Then, fill each pepper generously with the flavorful rice and chicken mixture, gently packing it down to maximize the filling. Return the stuffed peppers to the oven to bake for an additional 20–25 minutes, allowing the flavors to meld and the cheese to become delectably gooey.
Once out of the oven, drizzle some extra teriyaki sauce over the tops, sprinkle with sesame seeds and additional green onions for garnish, if desired, and serve warm.
Variations
- Protein: Swap chicken with tofu for a vegetarian option or beef strips for a heartier meal.
- Vegetables: Add diced zucchini or carrots into the stuffing mixture for extra crunch and nutrition.
- Spices: Want a kick? Add a pinch of cayenne pepper or a dash of sriracha to the teriyaki for heat.
Cooking Notes
- To prevent peppers from falling over, slice a small section off the bottom to create a flat base.
- If using canned pineapple, ensure it’s well-drained to avoid excess moisture in the stuffing.
Serving Suggestions
- Pair with a side salad featuring leafy greens and a light vinaigrette to contrast the rich flavors.
- Serve alongside a cold glass of lemonade or iced tea for a refreshing complement.
Tips
- Cook rice ahead of time and store in the refrigerator; this helps the grains firm up and stay separated in the stuffing.
- Use a quality teriyaki sauce with natural ingredients for best flavor results.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 320 per pepper
- Protein: 22 grams
- Sodium: 560 mg
FAQs
Can I prepare this dish in advance?
Yes, you can prepare the stuffed peppers the day before and store them in the fridge. Simply bake them when you’re ready to enjoy.
What’s the best way to reheat stuffed peppers?
You can reheat them in the oven at 350°F (175°C) for about 15 minutes or until hot all the way through.
Can I make this recipe without cheese?
Absolutely! The recipe is delicious without cheese, making it a perfect option for lactose-intolerant guests.
Are there substitutes for teriyaki sauce?
If you don’t have teriyaki, soy sauce with a touch of honey and garlic can create a similar sweet and savory profile.
Conclusion
Teriyaki Pineapple Chicken & Rice Stuffed Peppers stand out as a recipe that not only fuels you with wholesome ingredients but also brings a splash of culinary vibrancy to your plate. The sweet and tangy pairing of pineapple with teriyaki sauce is an exciting deviation from the usual stuffed pepper variety, making it perfect for impressing friends, family, or simply treating yourself to something new. Try these for your next meal and enjoy the delightful mix of flavors that’ll surely have you coming back for more. Don’t forget to share your experience and encourage others to explore different variations of this versatile dish.
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A delicious blend of teriyaki chicken and pineapple stuffed in vibrant bell peppers.
Ingredients
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 2 cups cooked white or brown rice
- 1 1/2 cups cooked shredded or diced chicken breast
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 1/4 cup chopped green onions
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 1 tbsp sesame seeds (optional, for garnish)
- 1 tbsp olive oil (for roasting peppers)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare your bell peppers by slicing off the tops and removing any seeds. Place these hollowed peppers in a prepared baking dish, drizzling them with olive oil.
- While the peppers are in the oven, grab a large bowl and combine the cooked rice, diced chicken, pineapple chunks, teriyaki sauce, and chopped green onions. If you opt for a cheesy touch, include shredded mozzarella or Monterey Jack cheese in the mixture. Give it a good mix, ensuring all ingredients are evenly coated.
- Carefully remove your peppers from the oven and let them cool for a moment. Fill each pepper generously with the flavorful rice and chicken mixture, gently packing it down. Return the stuffed peppers to the oven to bake for an additional 20-25 minutes.
Notes
Adjust the level of sweetness or saltiness by modifying the amount of teriyaki sauce you use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 560 mg
- Protein: 22 g