Zesty Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Stuffed peppers with teriyaki pineapple chicken create a vibrant culinary adventure that dances between sweet and savory flavors.

Colorful bell peppers cradle a delightful mixture of tender chicken and fragrant rice.

Tropical notes from juicy pineapple chunks bring unexpected brightness to this classic dish.

Marinades infused with traditional teriyaki seasonings add depth and complexity to each delectable bite.

Weeknight dinners suddenly feel like a gourmet experience with minimal effort required.

Simple ingredients combine to craft something truly spectacular on your plate.

Stuffed Peppers Reinvented: Teriyaki Pineapple Style

• Craft Vibrant Flavors: Combine sweet pineapple, savory teriyaki sauce, and tender chicken for a taste explosion that transforms ordinary peppers into a gourmet experience.
• Simplify Weeknight Cooking: Create a complete meal in one dish with protein, rice, and vegetables perfectly balanced and packed into colorful bell peppers.
• Customize with Ease: Swap ingredients like chicken for tofu, adjust spice levels, or use different grains to match personal preferences and dietary needs.
• Meal Prep Champion: Prepare components ahead of time and assemble quickly, making this recipe perfect for busy families or individuals wanting delicious, nutritious meals without extensive cooking.

Ingredients for Teriyaki Pineapple Stuffed Peppers

• Chicken: A protein-packed meat that serves as the primary filling for the stuffed peppers.
• Bell Peppers: Large, colorful vegetables that act as the edible vessel for the flavorful stuffing.
• Rice: A staple grain that provides a hearty base for the stuffed pepper filling.

• Soy Sauce, Honey, Rice Vinegar: A combination that creates a classic teriyaki flavor profile with sweet and tangy notes.
• Cornstarch: A thickening agent that helps develop a smooth and glossy sauce texture.
• Sesame Oil: Adds a nutty and aromatic flavor to the teriyaki sauce.
• Ginger, Garlic: Aromatic ingredients that provide depth and complexity to the sauce.

• Pineapple, Red Onion: Tropical and sharp ingredients that add sweetness and crunch to the filling.
• Olive Oil: A cooking fat used to sauté the chicken and other ingredients.
• Cilantro: A fresh herb that provides a bright, herbal garnish to the finished dish.

How to Assemble Teriyaki Pineapple Stuffed Peppers

Step 1: Warm Up the Oven

Fire up the oven to a toasty 375°F (190°C) so it’s ready for your delicious peppers.

Step 2: Prepare Bell Pepper Boats

Slice bell peppers in half and arrange them cut-side up in a baking dish, creating perfect little vessels for your tasty filling.

Step 3: Craft Teriyaki Magic Sauce

• Soy sauce
• Honey
• Rice vinegar
• Cornstarch
• Sesame oil
• Fresh ginger
• Minced garlic

Heat the mixture over medium heat, stirring constantly until the sauce transforms into a glossy, thick liquid. Remove from heat and set aside.

Step 4: Sizzle the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and completely done, creating a delicious base for your filling.

Step 5: Build Flavor Layers

• Pineapple chunks
• Red onion
• Diced bell pepper

Sauté for 2-3 minutes until ingredients start to soften and mingle their flavors.

Step 6: Rice and Sauce Fusion

Stir in cooked rice and 1/2 cup of teriyaki sauce.

Mix thoroughly so every grain is coated with deliciousness.

Step 7: Stuff Those Peppers

Generously spoon the chicken-rice mixture into each pepper half, making sure they’re packed with flavor.

Step 8: Bake to Perfection

Drizzle remaining teriyaki sauce over stuffed peppers. Cover the baking dish with foil and bake for 20 minutes.

Then uncover and bake for another 10-15 minutes until peppers are tender and slightly caramelized.

Step 9: Final Flourish

Sprinkle freshly chopped cilantro over the peppers right before serving for a burst of fresh flavor.

Top Tips for Flavorful Stuffed Peppers

• Select firm, vibrant peppers without blemishes to ensure a crisp texture and delicious base for stuffing.
• Control teriyaki sauce thickness by adding more cornstarch for a thicker glaze or more liquid for a lighter coating.
• Swap chicken with tofu, shrimp, or ground turkey to create diverse and equally tasty stuffed pepper variations.
• Assemble stuffed peppers in advance and refrigerate, then bake when ready to serve for convenient meal planning.
• Toast sesame seeds or add a dash of sriracha to introduce extra complexity and subtle heat to the dish.

Variations to Try with Teriyaki Stuffed Peppers

• Spicy Island Kick: Add diced jalapeños and red pepper flakes to the filling for a fiery Caribbean-inspired version with extra heat.
• Vegetarian Green Option: Replace chicken with crumbled tofu or black beans, keeping the teriyaki sauce and pineapple for a plant-based alternative.
• Mediterranean Fusion: Swap teriyaki sauce with tzatziki, use ground lamb instead of chicken, and add feta cheese and oregano for a Greek-inspired stuffed pepper.
• Korean BBQ Style: Use gochujang instead of teriyaki sauce, add kimchi to the filling, and top with green onions for a Korean barbecue-inspired variation.

Pairing Perfection for Teriyaki Pineapple Peppers

• Pair with Tropical White Wine: Select a crisp, slightly sweet Riesling or Gewürztraminer that complements the teriyaki and pineapple flavors, balancing the dish's sweetness and acidity.
• Boost with Citrus-Infused Cocktail: Create a refreshing Hawaiian-style mojito using white rum, fresh pineapple juice, mint leaves, and a splash of lime to enhance the tropical notes of the stuffed peppers.
• Match with Crunchy Asian Slaw: Prepare a light, tangy coleslaw with red cabbage, carrots, rice vinegar, and sesame seeds to provide a cool, crisp contrast to the warm, savory peppers.

Storage Wisdom for Stuffed Peppers

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent flavor absorption.
• Wrap individual stuffed peppers in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place a single stuffed pepper on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature midway. Stir or rotate for even warming.

FAQs

• How spicy are these stuffed peppers?

The teriyaki sauce adds a sweet and tangy flavor, not a spicy heat. If you want more kick, add red pepper flakes or sriracha to the filling.

• Can I use different types of protein?

Absolutely! Swap chicken with shrimp, tofu, or ground turkey for variety. Just ensure the protein is fully cooked before mixing with rice.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make the teriyaki sauce gluten-free. Check all ingredient labels carefully.

• How can I make this dish healthier?

Use brown rice instead of white rice, choose low-sodium soy sauce, and add more vegetables to increase nutritional value. Opt for lean chicken breast to reduce fat content.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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4.7 from 19 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Mouthwatering teriyaki pineapple chicken & rice stuffed peppers blend Hawaiian-inspired flavors into a delightful meal. Savory chicken, sweet pineapple, and perfectly seasoned rice nestle inside colorful bell peppers, creating a delicious dinner you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large bell peppers (any color)
• 1 pound (1 lb) boneless, skinless chicken breasts
• 1 cup cooked brown rice
• 1 cup fresh pineapple chunks

Produce:

• 1/2 cup red onion
• 1/2 cup bell pepper (any color)
• 1/4 cup cilantro

Cooking Ingredients:

• 1 tablespoon (1 tbsp) olive oil

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Instructions

1. Elevate the oven temperature to 375F (190C), creating an ideal roasting environment for the peppers.
2. Carefully split bell peppers lengthwise, positioning the halves upright in a spacious baking vessel to ensure even cooking.
3. Craft a robust teriyaki glaze by whisking together soy sauce, honey, rice vinegar, cornstarch, sesame oil, minced ginger, and crushed garlic in a compact saucepan. Simmer over moderate heat, continuously stirring until the mixture transforms into a luxurious, glossy reduction.
4. Sear chicken pieces in a robust skillet with olive oil, developing a golden-brown exterior and ensuring complete internal cooking.
5. Introduce vibrant pineapple chunks, finely diced red onion, and additional bell pepper into the skillet, allowing the ingredients to meld and soften for 2-3 minutes.
6. Fold cooked rice into the chicken mixture, incorporating half the prepared teriyaki sauce to create a harmonious filling.
7. Generously load each pepper cavity with the fragrant chicken-rice medley, pressing gently to compact the stuffing.
8. Cascade the remaining teriyaki sauce over the stuffed peppers, then shield the dish with aluminum foil. Bake for 20 minutes, then uncover and continue roasting for an additional 10-15 minutes until peppers reach tender perfection.
9. Finish by scattering fresh cilantro across the peppers, adding a bright, herbaceous flourish to the dish.

Notes

• Adjust sauce thickness by adding more cornstarch for a richer glaze or water for a lighter consistency.
• Swap chicken with tofu or tempeh for a vegetarian version that maintains the recipe’s vibrant flavor profile.
• Choose bell peppers with flat bottoms to prevent tipping and ensure even cooking during baking.
• Use leftover rotisserie chicken to cut down on preparation time and add extra convenience to the recipe.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 7 g
• Sodium: 220 mg
• Fat: 8 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 70 mg