These Teriyaki Pineapple Chicken Stuffed Peppers are a fun meal! Sweet pineapple and savory chicken fill colorful peppers for a dish that’s tasty and healthy.
The best part? You can eat the pepper bowl when you’re done! I love how easy it is to make, and the flavors remind me of summer barbecues. Yum!
Key Ingredients & Substitutions
Bell Peppers: Red, yellow, or orange peppers work best for this dish. They are sweeter than green peppers. If you prefer a crunchy texture, try using mini peppers!
Chicken: I always go for boneless, skinless chicken breast since it’s lean and cooks quickly. For a twist, ground turkey or tofu can be a great alternative for a different flavor or dietary needs.
Pineapple: Fresh pineapple adds brightness, but canned pineapple chunks are also fine. Just make sure to drain them well! If you want to skip pineapple, diced peaches or mango would add a lovely sweetness.
Rice: I use white rice, but brown rice or quinoa can give extra nutrients. Leftover rice works great too; it helps speed up prep!
How Do I Properly Cook the Chicken?
Cooking the chicken perfectly ensures it’s flavorful and juicy. Here’s what to do:
- Start by heating the skillet on medium heat and add the vegetable oil.
- Once hot, add the diced chicken, seasoning with salt and pepper.
- Cook for about 5-7 minutes, stirring frequently, until browned and cooked through.
- Check that the internal temperature reaches 165°F (75°C) for safety.
Getting the chicken right is essential for the overall taste of the stuffed peppers! This step also keeps your filling from becoming dry.
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange)
- 2 tablespoons vegetable oil
- 1 lb (450g) boneless, skinless chicken breast, diced
- Salt and pepper, to taste
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce, plus extra for drizzling
- 1/4 cup shredded mozzarella or Monterey Jack cheese (optional)
For Garnish:
- 2 green onions, thinly sliced
- Sesame seeds (optional)
How Much Time Will You Need?
This delightful meal will take about 15 minutes to prep and around 30-35 minutes to bake, making a total of about 45-50 minutes from start to finish. It’s perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your stuffed peppers!
2. Prep the Bell Peppers:
Next, cut the tops off the bell peppers and carefully remove the seeds and membranes. Set the cleaned peppers aside; they’ll be our little bowls!
3. Cook the Chicken:
In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken, seasoning it with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
4. Add Onions and Garlic:
Once the chicken is cooked, add the chopped onion and minced garlic to the skillet. Sauté everything together for about 3 minutes, until the onion is translucent and fragrant.
5. Mix in Pineapple and Rice:
Now, stir in the pineapple chunks and cooked rice, cooking for an additional 2 minutes until everything is heated through.
6. Combine with Teriyaki Sauce:
Pour in the teriyaki sauce, mixing well to incorporate all the ingredients. Allow it to cook for another 2 minutes, so the flavors meld together. Once done, remove from heat.
7. Stuff the Peppers:
Carefully spoon the chicken and pineapple mixture evenly into each prepared bell pepper, packing it in gently.
8. Add Cheese (Optional):
If you’d like some cheesy goodness, sprinkle shredded cheese on top of the stuffed peppers.
9. Bake the Stuffed Peppers:
Place the stuffed peppers upright in a baking dish, cover loosely with foil, and pop them in the oven. Bake for 25-30 minutes, or until the peppers are tender.
10. Melt the Cheese:
If you added cheese, remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
11. Garnish and Serve:
Once done, take the peppers out of the oven and garnish with sliced green onions and sesame seeds. Drizzle with a bit of extra teriyaki sauce if you like!
12. Enjoy!
Dig into your savory, sweet Teriyaki Pineapple Chicken Stuffed Peppers and enjoy every delicious bite!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Other Types of Rice?
Absolutely! While I suggest white rice for this recipe, you can use brown rice, jasmine rice, or even quinoa for added nutrition. Just ensure that the rice is cooked before adding it to the filling.
What If I Don’t Have Teriyaki Sauce?
No worries! You can make a quick substitute by combining soy sauce, honey, garlic, and ginger to mimic the sweet and savory flavor of teriyaki sauce. Adjust the flavors to your liking!
Can I Prepare This Dish in Advance?
Yes, you can prep the filling and stuff the peppers a day in advance. Just store the stuffed peppers in the fridge until you’re ready to bake them. You may need to increase the baking time slightly if they go in directly from the fridge.
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or place them back in the oven until heated through.
