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If you’re craving a dish that perfectly balances sweet, savory, and a touch of spice, you’ve got to try this Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe. This vibrant meal transforms simple bell peppers into flavor-packed little parcels filled with tender shredded chicken, juicy pineapple, fluffy rice, and that irresistible teriyaki glaze. It’s the kind of recipe that’s both comforting and exciting, making it a fantastic weeknight dinner or a show-stopping dish for guests. Let me walk you through how to bring this colorful, hearty, and delicious recipe to your table!
Ingredients You’ll Need
Gathering a few fresh and straightforward ingredients is all it takes to create this sensational dish. Each item plays a crucial role—whether it’s adding sweetness, a tender texture, or that gorgeous pop of color that makes your stuffed peppers irresistible.
- 2 large boneless, skinless chicken breasts: Shredded chicken offers a tender, protein-rich base for the filling.
- 1 cup cooked rice (white or brown): Provides a satisfying, soft texture that complements the chicken and veggies perfectly.
- 1/2 cup diced pineapple (fresh or canned, drained): Adds a burst of sweet, tropical flavor that contrasts beautifully with the savory elements.
- 1/4 cup teriyaki sauce: Infuses the chicken and rice mixture with that unmistakable tangy-sweet umami flavor.
- 1 tablespoon olive oil: For sautéing garlic and helping meld all of the flavors together seamlessly.
- 2 cloves garlic, minced: A little punch of aromatics that elevates every bite.
- 1 teaspoon ground ginger: Brings a warm, fragrant note that complements the pineapple and teriyaki sauce perfectly.
- 1/2 teaspoon red pepper flakes (optional): Adds just a hint of heat for those who love a bit of spice.
- Salt and pepper to taste: Essential for seasoning and balancing flavors throughout the dish.
- 4 large bell peppers (any color), tops cut off and seeds removed: These colorful vessels not only brighten the plate but add a delicious crunch when roasted.
- 1 tablespoon olive oil (for drizzling): Keeps the peppers moist and creates a nice finish as they bake.
- 1/4 cup shredded mozzarella or cheddar cheese (optional): Melts beautifully on top to add gooey, savory richness.
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Step 1: Prepare Your Peppers
Start by preheating your oven to 375°F (190°C). While it warms up, carefully cut the tops off your bell peppers and remove all the seeds. If you want them a bit softer and easier to eat, consider blanching the peppers in boiling water for 5 to 6 minutes. This little trick helps soften them, so they bake perfectly without losing their shape. Arrange the prepped peppers upright in a baking dish and get ready for the filling step!
Step 2: Cook the Flavorful Filling
In a skillet, heat a tablespoon of olive oil over medium heat, then add your minced garlic. Let the garlic gently sauté for a minute or two until fragrant but not browned—this is the moment when aromas start to fill the kitchen! Toss in your shredded chicken, teriyaki sauce, pineapple chunks, ground ginger, red pepper flakes, salt, and pepper. Stir everything together and cook for about 5 to 6 minutes, allowing these flavors to meld beautifully. Finally, add the cooked rice and stir well to combine all those mouthwatering components evenly.
Step 3: Stuff Those Peppers
Now for the fun part! Carefully fill each prepared bell pepper with the chicken and rice mixture. Press it down gently but firmly to make sure every bite is packed with flavor. Drizzle the tops with a little more olive oil to help the peppers roast nicely and keep their delicious moisture during baking.
Step 4: Bake to Perfection
Cover your baking dish tightly with foil, then pop it into the oven. Let the peppers bake for 25 to 30 minutes, allowing all the flavors to meld and the peppers to become tender. If you’re craving a bit of crispy texture on top, uncover the dish for the last 5 minutes of baking to get a lovely roasted finish.
Step 5: Add the Cheese (Optional)
If you want that gooey, melty touch, sprinkle shredded mozzarella or cheddar cheese over the peppers during the last five minutes of baking. The cheese will melt into a bubbly, golden topping that elevates this already divine Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe.
Step 6: Cool and Garnish
Once out of the oven, allow the peppers to cool a bit—this helps the filling set slightly and makes them easier to enjoy. You can garnish with some extra diced pineapple or a sprinkle of chopped green onions for a fresh, vibrant finish that looks as good as it tastes.
How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Garnishes
A simple garnish like chopped fresh green onions, cilantro, or extra pineapple chunks adds a pop of color and a fresh contrast to the warm, savory filling. Toasted sesame seeds sprinkled on top offer a delightful crunch while reinforcing that Asian-inspired vibe.
Side Dishes
These stuffed peppers are a meal on their own, but serving them alongside a crisp green salad or steamed veggies can add a refreshing balance. For a heartier spread, consider pairing with some classic fried rice or miso soup to complement the tropical and teriyaki flavors.
Creative Ways to Present
Serve each stuffed pepper on a plate with a drizzle of extra teriyaki sauce or a squeeze of lime to brighten the flavors. For a crowd, line them up on a large platter garnished with fresh herbs and sesame seeds, making a colorful centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe in an airtight container. They keep well in the fridge for up to 3 days, making for easy, flavorful meals on busy days.
Freezing
These stuffed peppers freeze wonderfully! Wrap them individually in plastic wrap and then place in a larger freezer-safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed peppers in a baking dish and cover with foil. Warm them in a 350°F (175°C) oven for about 15 to 20 minutes, or until heated through. If you like, add a few extra minutes uncovered to refresh crispness on the tops.
FAQs
Can I use different types of rice for this recipe?
Absolutely! Both white and brown rice work beautifully. Brown rice offers a nuttier flavor and more chew, while white rice keeps the texture softer. Choose whichever you prefer or have on hand.
What if I don’t have fresh pineapple?
No worries—canned pineapple works just as well as fresh, as long as it’s drained well to avoid extra moisture in the filling.
Are these stuffed peppers spicy?
The red pepper flakes are optional, so you can choose the heat level. Leaving them out makes the dish mild, perfect for all ages.
Can this recipe be made vegetarian?
You can swap the chicken for firm tofu or a mix of sautéed mushrooms and additional veggies. Just use extra teriyaki sauce for flavor and follow the same method.
Is it necessary to blanch the peppers?
Blanching the peppers softens them and shortens baking time but is not essential. If you prefer crunchier peppers, you can skip this step and roast them longer instead.
Final Thoughts
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe has become a favorite in my kitchen because it’s as visually stunning as it is delicious. The harmony of sweet pineapple, savory chicken, and tender peppers makes every mouthful a delight. I can’t wait for you to try this recipe and make it a staple in your meal rotation—you’re going to love how easy and tasty it is!
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Print
Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a deliciously sweet and savory dish featuring shredded chicken blended with teriyaki sauce, juicy pineapple, and seasoned rice, all baked inside colorful bell peppers. This meal offers a flavorful combination of tender chicken, tangy pineapple, and savory spices, making it a perfect family-friendly dinner that’s both nutritious and satisfying.
Ingredients
Chicken and Rice Filling
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Stuffed Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften slightly, then place them upright in a baking dish.
- Cook the Chicken Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook together for 5–6 minutes to allow flavors to meld. Stir in cooked rice and mix thoroughly to combine all ingredients well.
- Stuff the Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill completely. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes, allowing the peppers and filling to cook through.
- Add Cheese and Finish Baking: For a crispier top and melted cheese, uncover the dish during the last 5 minutes of baking. If using, sprinkle shredded mozzarella or cheddar cheese on top of each stuffed pepper and let it melt.
- Serve: Remove from the oven and allow the stuffed peppers to cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added freshness and flavor.
Notes
- Blanching peppers is optional but helps soften them for quicker baking.
- You can substitute brown rice for white rice to increase fiber content.
- Use fresh or canned pineapple, but be sure to drain well to avoid excess liquid.
- Adjust red pepper flakes based on preferred spice level.
- Leftovers can be refrigerated and reheated within 2 days.
- This recipe can be made ahead by preparing the filling and stuffing peppers before baking.
