Stuffed Teriyaki Pineapple Chicken & Rice Peppers Recipe for Dinner

Colorful bell peppers bursting with teriyaki pineapple chicken promise a delightful meal that breaks free from ordinary dinner routines.

Sweet and savory flavors mingle inside vibrant pepper vessels waiting to surprise you.

Tender chicken chunks swim in a glossy teriyaki sauce, complemented by juicy pineapple bits that add tropical excitement.

Fluffy rice provides a perfect foundation for this delectable filling, creating balanced bites packed with intricate taste profiles.

Weeknight meals rarely look this spectacular, blending convenience with gourmet flair.

Minimal ingredients and straightforward preparation mean you can craft this impressive dish without complicated kitchen gymnastics.

Each pepper represents a mini culinary adventure ready to transport you beyond standard weekday cooking.

Let’s transform humble ingredients into something extraordinary that will have everyone asking for seconds.

Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers at Home

Step 1: Prepare Oven And Peppers

Warm the oven to 375°F. Position peppers in a baking dish ready for filling.

Step 2: Cook Chicken

Heat olive oil in a skillet over medium-high heat.

• Add chicken pieces
• Sprinkle with salt
• Sprinkle with pepper

Sauté until chicken turns golden and fully cooked.

Step 3: Create Tangy Sauce

• Soy sauce
• Honey
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger

Bring mixture to a gentle simmer. Whisk in cornstarch mixture until sauce thickens.

Step 4: Blend Filling Ingredients

• Cooked rice
• Prepared chicken
• Chopped pineapple
• Sliced green onions
• Diced carrots
• Most of the teriyaki sauce

Mix thoroughly to distribute flavors evenly.

Step 5: Stuff Peppers

Carefully spoon filling into each pepper cavity. Optional: Sprinkle cheese on top.

Step 6: Bake To Perfection

Cover baking dish with foil. Bake for 30 minutes. Remove foil and continue baking for additional 10 minutes until peppers soften.

Step 7: Garnish And Serve

Drizzle remaining teriyaki sauce over peppers. Sprinkle with extra green onions or sesame seeds for added crunch.

Tips for Stuffed Peppers with Teriyaki Chicken and Pineapple

• Customize Pepper Selection: Choose bell peppers with flat bottoms to ensure stable standing and even cooking in the baking dish.
• Meal Prep Magic: Prepare filling and teriyaki sauce a day ahead, storing separately in refrigerator to save time during actual cooking process.
• Balance Sauce Consistency: Adjust cornstarch slurry carefully to prevent sauce from becoming too thick or too runny, ensuring perfect coating for chicken and rice mixture.
• Boost Flavor Depth: Replace some rice with quinoa for added protein and nutritional value, creating a more complex and satisfying stuffed pepper experience.
• Dietary Flexibility: Swap chicken with tofu or plant-based protein for vegetarian version, maintaining the delicious teriyaki and pineapple flavor profile.

Storing Teriyaki Chicken & Rice Peppers for Later

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual peppers tightly in plastic wrap, then place in freezer bags. Frozen peppers maintain quality for up to 2 months.
• Warm refrigerated peppers at 350F for 15-20 minutes, covering with foil to prevent drying out and preserve moisture.
• Heat individual peppers on medium power for 1-2 minutes, stopping halfway to stir and ensure even warming, preventing hot spots.

Dishes That Go with Teriyaki Pineapple Chicken Peppers

• Chill a light, fruity Japanese sake to complement the teriyaki's sweetness and cut through the rich chicken flavors. The delicate rice wine enhances the dish's tropical and umami notes without overpowering the peppers.
• Select a Riesling or Gewürztraminer with slight sweetness that mirrors the pineapple and teriyaki sauce. These wines provide a refreshing contrast to the savory stuffed peppers while balancing the dish's complex flavor profile.
• Blend fresh pineapple juice with coconut water and a splash of ginger syrup. This non-alcoholic beverage echoes the recipe's Hawaiian-inspired ingredients, offering a bright, zesty refreshment that complements the meal's sweet and tangy elements.
• Choose a light wheat beer or a citrus-infused craft beer like a lemon shandy. The beer's crisp carbonation and citrus undertones will cleanse the palate and highlight the dish's vibrant teriyaki and pineapple flavors.

Unique Ways to Make Teriyaki Pineapple Stuffed Peppers

• Low-Carb Cauliflower Rice Swap: Replace traditional rice with riced cauliflower for a lower-carb version that keeps the same delicious flavor profile and reduces overall calories.
• Vegetarian Protein Twist: Substitute chicken with firm tofu or tempeh, maintaining the teriyaki sauce and pineapple elements while creating a plant-based alternative.
• Gluten-Free Adaptation: Use tamari instead of traditional soy sauce and ensure all ingredients are certified gluten-free, making the recipe safe for those with gluten sensitivities.
• Spicy Hawaiian Option: Add diced jalapeños or red pepper flakes to the filling for those who enjoy a kick of heat with their sweet teriyaki flavors.

Common Questions on Teriyaki Pineapple Chicken Peppers

• Can I use brown rice instead of white rice?

Yes, brown rice works perfectly. Just ensure it’s pre-cooked and adjust cooking time slightly since brown rice takes longer to cook.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make it gluten-free. Always check your ingredient labels carefully.

• How spicy is this dish?

This recipe is mild with no significant heat. If you want more kick, add red pepper flakes or a dash of sriracha to the teriyaki sauce.

• Can I prepare these stuffed peppers in advance?

Absolutely! Assemble the peppers up to 24 hours ahead, cover, and refrigerate. Add 5-10 extra minutes to baking time when cooking directly from the refrigerator.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers with Tropical Flair

• Combines sweet teriyaki sauce, juicy pineapple, and tender chicken into a single-dish meal that delivers incredible taste with minimal effort and maximum enjoyment.
• Easily adapt the recipe by swapping proteins, adding different vegetables, or adjusting spice levels to suit individual preferences and dietary needs.
• Delivers a balanced meal with protein, whole grains, and vegetables, making it a healthier alternative to traditional stuffed pepper recipes while still feeling indulgent.

Everything for Teriyaki Pineapple Chicken Stuffed Peppers

• Chicken: Lean protein that forms the core of the dish, best when diced into uniform pieces.
• Rice: Fluffy base that absorbs teriyaki sauce and adds hearty texture, white or brown rice work well.

• Bell Peppers: Colorful vessel for stuffing, provides structure and sweet flavor, choose firm peppers without blemishes.
• Green Onions: Adds fresh, sharp flavor and bright color, both for mixing and garnishing.
• Carrots: Brings subtle sweetness and crunch to the filling, finely diced for even distribution.
• Garlic, Ginger: Powerful aromatic base that deepens the teriyaki sauce's complexity.

• Soy Sauce, Honey, Rice Vinegar: Essential teriyaki sauce components that balance sweet, salty, and tangy profiles.
• Sesame Oil: Adds nutty, rich undertone to the sauce.
• Cornstarch: Thickens sauce for perfect coating consistency.
• Pineapple: Brings tropical sweetness and moisture to the filling.
• Shredded Cheese: Optional topping for extra richness and melty texture.
• Sesame Seeds: Optional garnish for added nutty crunch.

• Olive Oil: Used for sautéing chicken, provides healthy fat and prevents sticking.
• Salt, Pepper: Basic seasonings to enhance chicken's natural flavor.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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4.7 from 28 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Sizzling Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring tropical flavors to classic comfort food. Colorful bell peppers cradle sweet-savory chicken, promising a delightful meal that transports you straight to culinary paradise.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (1 lb) boneless, skinless chicken breast or thighs, diced

Vegetables and Fruits:

• 4 large bell peppers (any color), tops cut off and seeds removed
• ¼ cup chopped green onions
• ¼ cup shredded carrots (optional)
• 1 cup pineapple chunks (fresh or canned, drained)

Base and Seasonings:

• 2 cups cooked rice (white or brown)
• 1 tablespoon olive oil
• ½ cup shredded mozzarella or Monterey Jack cheese (optional for topping)
• Salt and pepper, to taste

Teriyaki Sauce:

• ⅓ cup soy sauce (low sodium preferred)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon water (for thickening)

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Instructions

1. Warm the kitchen oven to a moderate temperature of 375F (190C), positioning the rack in the center to ensure even heating.
2. Carefully hollow out bell peppers, removing seeds and membranes, then nestle them in a ceramic baking vessel, creating a stable base for the upcoming preparation.
3. Heat a skillet with olive oil over medium-high flame, allowing the oil to shimmer before introducing diced chicken pieces seasoned with salt and pepper, cooking until protein transforms from pink to a golden-white hue, approximately 5-7 minutes.
4. Craft the teriyaki sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a compact saucepan, bringing the mixture to a gentle simmer.
5. Incorporate cornstarch slurry into the simmering sauce, stirring consistently until the liquid thickens and develops a glossy, smooth consistency, then remove from heat.
6. Amalgamate cooked rice, prepared chicken, diced pineapple, chopped green onions, and shredded carrots in a spacious mixing bowl, then lavish approximately three-quarters of the teriyaki sauce over the ingredients, ensuring thorough coating.
7. Methodically spoon the aromatic mixture into each pepper cavity, creating a generous and even fill, optionally crowning with shredded cheese for additional richness.
8. Encase the baking dish with aluminum foil, allowing the peppers to steam and soften for 30 minutes in the preheated oven.
9. Remove the foil during the final 10 minutes of cooking, permitting the peppers to achieve a slightly caramelized exterior and melting the cheese to a delectable golden finish.
10. Present the stuffed peppers with a final drizzle of reserved teriyaki sauce, garnishing with additional green onions or a sprinkle of sesame seeds for visual and flavor complexity.

Notes

• Select bell peppers with sturdy, thick walls to ensure they hold the filling without collapsing during baking.
• Drain pineapple chunks thoroughly to prevent excess moisture from making the filling soggy and diluting the teriyaki sauce flavor.
• Customize the protein by substituting chicken with tofu for a vegetarian version or using ground turkey for a leaner option.
• For a low-carb adaptation, replace rice with cauliflower rice or quinoa to reduce overall carbohydrate content while maintaining a similar texture and nutritional profile.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 20 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg