Teriyaki Pineapple Chicken and Rice Stuffed Peppers

why make this recipe

This dish is easy and full of flavor. It brings sweet pineapple and savory teriyaki together with chicken and rice inside bell peppers. It cooks in one oven and makes a bright, tasty meal for family or guests.

introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers mix sweet, salty, and savory tastes in every bite. The peppers hold a warm filling that kids and adults both like. If you enjoy stuffed peppers, compare with a similar hearty option like the beef and rice stuffed bell peppers recipe for another tasty idea.

how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

1. Preheat the oven and prepare the peppers by cutting off tops and removing seeds.
2. Cook the chicken in a skillet with oil, garlic powder, ginger, salt, and pepper until done.
3. Stir in the cooked rice, pineapple chunks, and teriyaki sauce until mixed.
4. Fill each pepper with the mixture and place them in a baking dish.
5. Cover with foil and bake 25 minutes, then bake 10 more minutes uncovered until peppers are tender.
6. Garnish with green onions and serve warm.

Ingredients :

• 4 bell peppers
• 1 cup cooked rice
• 1 lb chicken breast, diced
• 1 cup pineapple chunks
• 1/2 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish

Directions :

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, heat olive oil over medium heat. Add diced chicken, garlic powder, ginger, salt, and pepper. Cook until chicken is no longer pink.
4. Stir in cooked rice, pineapple chunks, and teriyaki sauce; mix well.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes, until the peppers are tender.
8. Garnish with green onions before serving.

how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve hot on a plate. Add a side salad or steamed vegetables. You can spoon a little extra teriyaki sauce on top if you like more sauce. Garnish with chopped green onions for color and flavor.

how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until hot. You can freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

• Use day-old rice or cooled rice so the filling holds together.
• Cut peppers to a size that stands upright in your baking dish. Trim the bottoms slightly if needed.
• Taste the filling before stuffing; add more teriyaki or salt if needed.
• Don’t overcook the chicken in the skillet; it will finish baking in the oven.
• Line the dish with foil for easier cleanup.

variation (if any)

• Use brown rice instead of white for more fiber.
• Swap chicken for turkey or tofu for a different protein.
• Add chopped onion, bell pepper bits, or peas to the filling for more veggies.
• Use low-sodium teriyaki sauce to reduce salt.

FAQs

Q: Can I use canned pineapple?
A: Yes. Drain the canned pineapple chunks before adding.

Q: Can I make these ahead of time?
A: Yes. Prepare and stuff the peppers, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold from the fridge.

Q: How do I know the peppers are done?
A: They should be tender when pierced with a fork and the filling should be hot all the way through.

Q: Can I use ground chicken instead of diced chicken?
A: Yes. Cook ground chicken fully in the skillet before mixing with rice and sauce.

Q: Is this dish kid-friendly?
A: Yes. The sweet pineapple and teriyaki flavor are usually popular with kids.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Gluten-Free

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Description

A delicious blend of sweet pineapple and savory teriyaki chicken stuffed into bell peppers, making a bright and tasty meal for the family.

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Ingredients

Scale 1x2x3x

• 4 bell peppers
• 1 cup cooked rice
• 1 lb chicken breast, diced
• 1 cup pineapple chunks
• 1/2 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, heat olive oil over medium heat. Add diced chicken, garlic powder, ginger, salt, and pepper. Cook until chicken is no longer pink.
4. Stir in cooked rice, pineapple chunks, and teriyaki sauce; mix well.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes, until the peppers are tender.
8. Garnish with green onions before serving.

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Notes

Use day-old rice for better filling consistency. You can make these ahead and refrigerate before baking.

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Nutrition

• Serving Size: 1 pepper
• Calories: 400
• Sugar: 8g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg