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Teriyaki Pineapple Chicken Rice Stuffed Peppers

A delicious and colorful twist on a classic dish combining sweet pineapple, savory chicken, and fragrant teriyaki sauce, all stuffed into vibrant bell peppers for a memorable meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers (any color), tops cut off and seeds removed Use vibrant, fresh peppers for the best flavor and presentation. Mix colors for an attractive dish.
  • 1 lb boneless, skinless chicken breasts, diced Organic, hormone-free chicken is a great choice! Substitute with ground turkey or tofu for a vegetarian option.
  • 1 cup cooked rice (white, brown, or jasmine) Leftover rice works perfectly. This recipe is adaptable to any cooked rice.
  • 1 cup pineapple chunks (fresh or canned) You can swap with mango chunks for a similar sweetness or use chopped bell peppers for crunch.
  • ½ cup teriyaki sauce (store-bought or homemade) Prepare homemade for controlling sweetness or use a store brand like Kikkoman.
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • ½ cup shredded carrots
  • ¼ cup green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Cut off the tops and remove the seeds from the bell peppers. Set them upright in a baking dish.
  2. In a large skillet, warm the olive oil over medium heat. Add the diced chicken and cook for 5–6 minutes until fully cooked and golden brown, stirring occasionally. Set aside.
Cooking
  1. In the same skillet, sauté the onion, garlic, and ginger for about 2 minutes until fragrant and the onion begins to soften.
  2. Add in the shredded carrots and pineapple chunks. Cook for another 2–3 minutes until the carrots are tender but still have a bite.
  3. Return the cooked chicken to the pan and pour in the teriyaki sauce, mixing everything well. Stir in the cooked rice and combine thoroughly.
Assembly & Baking
  1. Generously spoon the chicken and rice mixture into each bell pepper, packing gently.
  2. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5–10 minutes until the peppers are tender but still retain some firmness.
  3. Garnish with green onions and sesame seeds. Serve warm.

Notes

Leftover stuffed peppers can be stored in the fridge for up to 3 days. Reheat in the oven for best results. Prep the filling ahead of time and stuff the peppers when ready to bake.