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.
Ingredients
Scale
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
Instructions
- Elevate the oven temperature to 375F (190C), creating an ideal roasting environment for the peppers.
- Carefully split bell peppers lengthwise, positioning the halves upright in a spacious baking vessel to ensure even cooking.
- 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.
- Sear chicken pieces in a robust skillet with olive oil, developing a golden-brown exterior and ensuring complete internal cooking.
- 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.
- Fold cooked rice into the chicken mixture, incorporating half the prepared teriyaki sauce to create a harmonious filling.
- Generously load each pepper cavity with the fragrant chicken-rice medley, pressing gently to compact the stuffing.
- 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.
- 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