Zesty Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Tantalizing flavors dance across your palate with these teriyaki pineapple chicken & rice stuffed peppers that blend sweet and savory notes into one incredible dish.

Juicy bell peppers become delectable vessels for a mouthwatering mixture of succulent chicken and tropical goodness.

Tender chunks of pineapple add unexpected brightness to this classic comfort meal.

Each pepper bursts with robust teriyaki-infused rice and perfectly seasoned protein.

The combination creates a balanced meal that satisfies both hunger and culinary curiosity.

Colorful ingredients promise a delightful dining experience that transforms an ordinary dinner into something spectacular.

Prepare to be amazed by this simple yet extraordinary recipe that brings excitement to your dinner table.

Pro Tips for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Choose bell peppers with flat bottoms to ensure they sit evenly in the baking dish without tipping over.
• Let teriyaki sauce simmer for an extra minute to intensify its rich, caramelized taste and achieve a perfect glossy consistency.
• Cut chicken into uniform, bite-sized pieces to guarantee even cooking and prevent dryness during baking.
• Replace chicken with tofu or tempeh for a vegetarian version, maintaining the same delicious teriyaki and pineapple flavor profile.
• Use day-old cooled rice for better texture and to prevent the filling from becoming mushy during baking.

Variations to Try with Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Vegetarian Rice Stuffers: Replace chicken with tofu or black beans, maintaining the teriyaki sauce and pineapple flavor profile for a plant-based alternative.
• Quinoa Power Peppers: Swap rice with quinoa for a protein-packed, gluten-free version that keeps the original recipe's zesty teriyaki essence.
• Low-Carb Cauliflower Edition: Use cauliflower rice instead of traditional rice, reducing carbohydrates while preserving the dish's vibrant teriyaki and pineapple notes.
• Spicy Korean-Inspired Peppers: Incorporate gochujang sauce instead of teriyaki, adding a fiery kick and creating a Korean-fusion style stuffed pepper experience.

Pairing Ideas for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Pair with Tropical White Wine: Select a crisp, slightly sweet Riesling or Gewürztraminer to complement the teriyaki's sweetness and pineapple's tropical notes, enhancing the dish's fruity flavors.
• Match with Refreshing Citrus Beer: Choose a light wheat beer or Japanese-style rice lager with citrus undertones to cut through the richness of the chicken and balance the teriyaki sauce's intensity.
• Create a Zesty Side Salad: Toss together a quick Asian-inspired slaw with julienned cucumber, carrots, and a rice vinegar dressing to add crunch and brightness that contrasts the stuffed peppers' warm, savory profile.

Storage Guidelines for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Store leftovers in an airtight container for up to 3-4 days. Cool stuffed peppers completely before sealing to prevent moisture buildup.
• Wrap individual peppers tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months. Label with date for easy tracking.
• Place pepper on microwave-safe plate. Heat at 50% power for 1-2 minutes, stirring halfway through. Add splash of water to prevent drying out.
• Preheat oven to 350F. Cover peppers with foil to retain moisture. Warm for 15-20 minutes until heated through. Drizzle extra teriyaki sauce for added flavor.

FAQs

• What makes teriyaki sauce unique?

Teriyaki sauce combines sweet and savory flavors through soy sauce, honey, and rice vinegar, creating a glossy, rich coating that caramelizes beautifully when cooked.

• Can I use different proteins instead of chicken?

Yes, you can substitute chicken with shrimp, tofu, or beef while keeping the same cooking technique and teriyaki sauce ingredients.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make the recipe gluten-free. Regular soy sauce contains wheat, which has gluten.

• How spicy is this dish?

The recipe isn’t spicy by default. If you want heat, add red pepper flakes or sriracha to the teriyaki sauce or sprinkle some during cooking.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers That Shine

• Boost Your Weeknight Dinner Game: Transform boring meals into a creamy, flavor-packed adventure that keeps everyone coming back for seconds.
• Simplify Cooking with One-Pan Magic: Skip multiple pots and pans – this skillet recipe delivers maximum taste with minimal cleanup, making dinner preparation a breeze.
• Customize Your Comfort: Easily swap ingredients like ground turkey for beef or adjust corn quantities to match your family's taste preferences without compromising the dish's delicious core.
• Kid-Friendly Crowd-Pleaser: Combine familiar flavors like ranch, cheese, and pasta that children love, ensuring a stress-free meal where everyone enjoys their dinner without complaints.

Ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Bell Peppers: Colorful vessels that hold the delicious stuffing and add a fresh, crisp texture to the dish.
• Chicken: Protein-rich meat that provides a hearty and satisfying base for the stuffed peppers.
• Rice: Fluffy grain that serves as a filling and binding component for the stuffed peppers.

• Soy Sauce, Honey, Rice Vinegar: A trio of ingredients that create a sweet and tangy teriyaki sauce.
• Cornstarch: Thickening agent that helps the sauce reach a perfect consistency.
• Sesame Oil, Ginger, Garlic: Flavor-enhancing ingredients that add depth and aroma to the teriyaki sauce.

• Pineapple, Red Onion, Diced Bell Pepper: Colorful and flavorful mix that adds sweetness, sharpness, and texture to the filling.
• Olive Oil: Cooking fat used to sauté the chicken and vegetables.
• Cilantro: Fresh herb that provides a bright, citrusy garnish to the finished dish.

How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375°F (190°C) and get ready for a flavor explosion.

Step 2: Prepare Bell Pepper Vessels

Slice bell peppers in half and nestle them cut-side up in a baking dish, creating perfect edible boats for your delicious filling.

Step 3: Whip Up Teriyaki Magic

• Soy sauce
• Honey
• Rice vinegar
• Cornstarch
• Sesame oil
• Fresh ginger
• Minced garlic

Whisk everything together and heat over medium, stirring constantly until the sauce transforms into a glossy, thick wonder. Remove from heat once it reaches sauce perfection.

Step 4: Sizzle the Chicken

Heat olive oil in a large skillet over medium-high heat. Toss in chicken and cook until it’s beautifully golden and fully cooked through.

Step 5: Build the Flavor Foundation

• Pineapple chunks
• Red onion
• Diced bell pepper

Sauté for 2-3 minutes until everything gets slightly tender and starts to mingle.

Step 6: Create the Filling Fusion

Stir in cooked rice and half the teriyaki sauce.

Mix until everything is gloriously combined.

Step 7: Stuff Those Peppers

Generously spoon the chicken-rice mixture into each pepper half, making sure every bite will be packed with flavor.

Step 8: Bake to Perfection

Drizzle remaining teriyaki sauce over stuffed peppers. Cover the baking dish with foil and bake for 20 minutes.

Then uncover and bake an additional 10-15 minutes until peppers are tender and edges are slightly crispy.

Step 9: Final Flourish

Sprinkle freshly chopped cilantro over the top for a burst of fresh green color and flavor.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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4.7 from 24 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Zesty Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring Hawaiian-inspired flavors dancing across your plate. Colorful bell peppers cradle sweet-savory chicken and pineapple, promising a delicious meal that delivers restaurant-quality excitement right to your dining table.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Grains and Vegetables:

• 1 cup cooked brown rice
• 4 large bell peppers (any color), halved lengthwise and seeded
• 1/2 cup red onion, diced
• 1/2 cup bell pepper (any color), diced

Fruits and Seasonings:

• 1 cup fresh pineapple chunks
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro

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Instructions

1. Preheat the oven to 375°F (190°C), ensuring an ideal cooking environment for the stuffed peppers.
2. Arrange pepper halves facing upward in a baking dish, creating a stable base for the filling.
3. Craft the teriyaki sauce by whisking soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic in a saucepan over medium heat until the mixture transforms into a glossy, thickened consistency.
4. Sear chicken in a large skillet with olive oil over medium-high heat until golden brown and thoroughly cooked.
5. Introduce pineapple, red onion, and diced bell pepper to the skillet, sautéing for 2-3 minutes to develop subtle caramelization and soften the ingredients.
6. Fold cooked rice into the chicken mixture, incorporating 1/2 cup of teriyaki sauce to create a harmonious filling.
7. Generously fill each pepper half with the chicken-rice blend, ensuring an even distribution.
8. Drizzle remaining teriyaki sauce over the stuffed peppers, then cover the baking dish with foil.
9. Bake for 20 minutes, then uncover and continue baking for 10-15 minutes until peppers reach desired tenderness.
10. Finish by garnishing with freshly chopped cilantro, adding a vibrant touch to the dish.

Notes

• Customize pepper choices by using different colored bell peppers for visual appeal and varied flavor profiles.
• Control sauce thickness by gradually adding cornstarch and adjusting heat to prevent burning or over-thickening.
• Swap chicken with tofu or plant-based protein for vegetarian and vegan-friendly adaptations.
• Reduce sodium by using low-sodium soy sauce and monitoring additional salt content during cooking.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 6 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg