Description
These sweet and savory Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavor-packed twist on a classic! Juicy chicken, pineapple chunks, cooked rice, and veggies are tossed in teriyaki sauce and stuffed into tender roasted bell peppers. Easy, colorful, and perfect for a weeknight dinner or meal prep.
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb boneless, skinless chicken breasts, diced
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1 cup cooked rice (white, brown, or jasmine)
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1 cup pineapple chunks (fresh or canned)
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½ cup teriyaki sauce (store-bought or homemade)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp ginger, minced
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½ cup shredded carrots
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¼ cup green onions, chopped (for garnish)
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1 tbsp sesame seeds (for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
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Add diced chicken to the skillet and cook until no longer pink.
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Stir in shredded carrots, pineapple chunks, and cooked rice. Cook for another 2–3 minutes.
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Add teriyaki sauce and mix until everything is well coated. Simmer for 2–3 minutes to heat through.
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Place hollowed bell peppers in a baking dish. Spoon the chicken and rice mixture into each pepper, filling to the top.
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Cover dish with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until peppers are tender.
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Garnish with green onions and sesame seeds before serving.
Notes
To make it vegetarian, swap chicken for tofu or chickpeas.
Use rotisserie chicken or leftover rice to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired, Fusion