Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a delightful dish that combines savory and sweet flavors in a colorful package. This easy-to-make recipe features juicy chicken, fluffy rice, and sweet pineapple all stuffed inside vibrant bell peppers. It’s perfect for a weeknight dinner or meal prep, and your family will love the tasty twist on a classic stuffed pepper!

Why Make This Recipe

This recipe is not just about taste; it’s also about convenience and nutrition. Stuffed peppers are an excellent way to pack in vegetables while giving you a satisfying meal. The teriyaki sauce adds a burst of flavor, making the dish exciting for both kids and adults. Plus, it’s a great way to use up any leftover rice you may have.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Ingredients:

4 large yellow or red bell peppers (cut in half and deseeded)
2 cups cooked jasmine or brown rice
2 boneless skinless chicken breasts (cubed)
1/2 cup teriyaki sauce (homemade or store-bought)
1 tbsp soy sauce
1 tbsp honey or brown sugar
1 tsp sesame oil
1 cup diced pineapple (optional)
Green onions for garnish (optional)

Directions:

Preheat the oven to 375°F (190°C).
In a skillet, heat sesame oil over medium heat. Add the cubed chicken and cook until browned.
Stir in teriyaki sauce, soy sauce, and honey or brown sugar. Add diced pineapple if using, and cook for another 5-7 minutes.
In a separate bowl, combine the cooked rice with the chicken mixture.
Stuff the bell pepper halves with the teriyaki chicken and rice mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 25-30 minutes until the peppers are tender.
Garnish with green onions before serving.

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Serve these stuffed peppers warm from the oven. They are great on their own or paired with a fresh salad. Drizzle with extra teriyaki sauce for an added burst of flavor. Enjoy them as a full meal or as part of a larger spread!

How to Store Teriyaki Pineapple Chicken & Rice Stuffed Peppers

You can store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or oven until warmed through. If you want to freeze them, place the stuffed peppers in a freezer-safe container and they can last for up to 2 months.

Tips to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Feel free to experiment with different types of protein, such as shrimp or tofu.
Adding vegetables like carrots or peas to the rice mixture can boost nutrition.
If you want a bit of spice, add red pepper flakes or a dash of sriracha to the chicken mixture.

Variation

You can substitute the chicken with ground turkey or beef for a different flavor profile. Adding beans or lentils can also make the dish vegetarian-friendly. If you prefer a less sweet dish, reduce or omit the pineapple.

FAQs

1. Can I use other types of rice?
Yes, you can use any rice you like! Brown rice, jasmine, or even quinoa work well for this recipe.

2. How can I make this dish ahead of time?
You can prepare the chicken and rice mixture ahead of time and store it in the fridge. Just stuff the peppers and bake when you are ready to eat.

3. Are stuffed peppers healthy?
Yes! They are a great source of protein, vegetables, and grains. They can be a healthy option depending on the ingredients you choose.

Enjoy making and sharing Teriyaki Pineapple Chicken & Rice Stuffed Peppers with family and friends!