These Teriyaki Pineapple Chicken Stuffed Peppers are bursting with fun flavors! Juicy chicken, sweet pineapple, and fluffy rice come together in colorful peppers for a tasty meal.
It’s like a party on your plate! 🎉 I love how easy this dish is to whip up. Just stuff, bake, and enjoy—you’ll feel like a superstar chef in no time!
Key Ingredients & Substitutions
Bell Peppers: I love using red, yellow, and orange peppers for their sweetness and vibrant colors. But you can totally use green peppers if that’s what you have on hand!
Chicken: Diced boneless, skinless chicken breasts are great, but feel free to swap in ground chicken or even cooked shredded chicken for a quicker option.
Rice: White rice gives a nice fluffy texture, but brown rice adds more nutrients. Quinoa or cauliflower rice are fantastic gluten-free alternatives if you want to mix it up!
Pineapple: Fresh pineapple adds a juicy burst of flavor, but canned pineapple works in a pinch. Just make sure to drain it well to avoid extra moisture.
Teriyaki Sauce: Store-bought is super convenient, but homemade teriyaki sauce is so easy to whip up! Just mix soy sauce, brown sugar, ginger, and garlic for a quick version.
How Can You Ensure the Chicken is Cooked Perfectly?
Cooking chicken just right can be tricky, but here’s a simple way to get it done! Use a skillet for even cooking.
- Heat the skillet over medium heat, add oil, and let it get hot.
- Add the diced chicken, spreading it out as much as possible. This helps it cook evenly.
- Cook for about 6-7 minutes, stirring occasionally until the chicken is fully cooked and no longer pink in the center.
- If you have a meat thermometer, the internal temperature should be 165°F (75°C).
How to Make Teriyaki Pineapple Chicken Stuffed Peppers with Rice
Ingredients You’ll Need:
For the Stuffing:
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup cooked white rice (can substitute with brown rice)
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
Time Needed:
This recipe will take about 15 minutes to prep and then 35 minutes to cook, making it a total of about 50 minutes from start to finish. You’ll be enjoying this colorful dish in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This will ensure it’s hot and ready for your stuffed peppers.
2. Sauté the Onions and Garlic:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, which takes about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds until fragrant—yum!
3. Cook the Chicken:
Now it’s time to add the diced chicken to the skillet. Season it with a bit of salt and pepper. Cook the chicken until it’s no longer pink in the center, about 6-7 minutes. Stir it occasionally to ensure even cooking.
4. Add Flavor with Teriyaki Sauce:
Pour in the teriyaki sauce and stir it through the cooked chicken. Let this mixture simmer for about 2-3 minutes to thicken slightly and soak up those delicious flavors.
5. Mix in Rice and Pineapple:
Take the skillet off the heat and gently fold in the cooked rice and pineapple chunks. This adds a lovely sweetness and unique texture to your filling!
6. Prepare the Peppers:
Place the hollowed bell peppers upright in a baking dish. Now, carefully spoon the chicken, rice, and pineapple mixture into each pepper, filling them generously.
7. Add Cheese (Optional):
If you like cheese, sprinkle some shredded mozzarella or Monterey Jack on top of each stuffed pepper. It melts beautifully and adds extra yum!
8. Bake the Peppers:
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10 minutes. This will make the peppers tender and the cheese (if using) bubbly and golden.
9. Garnish and Serve:
Once baked, take them out of the oven and let them cool just a bit. Garnish with sliced green onions for a fresh crunch.
Now you’re ready to enjoy your flavorful Teriyaki Pineapple Chicken Stuffed Peppers with Rice! They make for a tasty meal any night of the week.
Frequently Asked Questions (FAQ)
Can I Use Different Types of Peppers?
Absolutely! While red, yellow, and orange bell peppers are sweet and colorful, you can also use green peppers. Just keep in mind that green peppers can be slightly more bitter, but they’ll still work well!
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian version, substitute the chicken with cooked quinoa, tofu, or a mix of your favorite beans. You can use vegetable stir-fry sauce instead of teriyaki for added flavor!
How Do I Store Leftover Stuffed Peppers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat them in the microwave or oven until warmed through.
Can I Freeze the Stuffed Peppers?
Definitely! You can freeze the stuffed peppers before baking. Just wrap them tightly in foil or plastic wrap and store them in a freezer-safe container for up to 3 months. To bake, just thaw in the fridge overnight and then follow the baking instructions.
