These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful, healthy, and colorful dish that combines the sweetness of pineapple, the savory umami of teriyaki sauce, and the heartiness of ground chicken and rice. Stuffed into tender bell peppers, this recipe is perfect for weeknight dinners, meal prep, or even entertaining guests. Packed with bold flavors and wholesome ingredients, it’s a crowd-pleaser that’s as fun to make as it is to eat!
Key Ingredients
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup fresh or canned pineapple chunks (drained if canned)
- ½ cup teriyaki sauce (plus extra for drizzling)
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional, but recommended)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the halved bell peppers. Set aside.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the halves in the prepared baking dish, cut side up.
Step 2: Cook the Filling
- Heat the olive oil or sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger (if using), and sauté for 1–2 minutes until fragrant.
- Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook for 6–8 minutes, or until the chicken is no longer pink and fully cooked through.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well to combine, allowing the flavors to meld together. Cook for an additional 2–3 minutes to heat everything through. Remove from heat.
Step 3: Stuff the Peppers
- Spoon the chicken and rice mixture evenly into the halved bell peppers, pressing gently to pack the filling.
- Drizzle a little extra teriyaki sauce over the tops of the stuffed peppers for added flavor.
Step 4: Bake
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the peppers are tender but still hold their shape.
- For the last 5 minutes of baking, remove the foil to allow the tops to caramelize slightly.
Step 5: Garnish and Serve
- Remove the stuffed peppers from the oven and let them cool slightly.
- Garnish with sliced green onions and sesame seeds for a pop of color and extra flavor.
- Serve warm and enjoy this delicious, balanced meal!
Tips for Success
- Bell Pepper Choice: Use a mix of red, yellow, and orange bell peppers for a vibrant presentation. Green peppers can also be used but will have a slightly more bitter taste.
- Teriyaki Sauce: Use store-bought teriyaki sauce for convenience, or make your own by combining soy sauce, honey, garlic, ginger, and a splash of rice vinegar. Adjust sweetness or saltiness to your preference.
- Pineapple Substitution: If fresh pineapple isn’t available, canned pineapple chunks or tidbits work just as well. Drain them thoroughly to avoid making the filling too soggy.
- Add Vegetables: Boost nutrition by adding diced carrots, zucchini, or spinach to the chicken and rice mixture while cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Why You’ll Love This Recipe
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful fusion of sweet, savory, and tangy flavors, all wrapped up in a colorful, edible vessel. The juicy bell peppers provide a natural bowl for the flavorful filling, while the combination of teriyaki sauce and pineapple adds a tropical twist. Whether you’re looking for a healthy dinner option, a meal-prep-friendly dish, or something to impress at a potluck, these stuffed peppers are sure to satisfy. Dive into this vibrant, flavorful creation and enjoy every bite!
