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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375°F (190°C), ensuring an ideal cooking environment for the stuffed peppers.
- Arrange pepper halves facing upward in a baking dish, creating a stable base for the filling.
- 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.
- Sear chicken in a large skillet with olive oil over medium-high heat until golden brown and thoroughly cooked.
- Introduce pineapple, red onion, and diced bell pepper to the skillet, sautéing for 2-3 minutes to develop subtle caramelization and soften the ingredients.
- Fold cooked rice into the chicken mixture, incorporating 1/2 cup of teriyaki sauce to create a harmonious filling.
- Generously fill each pepper half with the chicken-rice blend, ensuring an even distribution.
- Drizzle remaining teriyaki sauce over the stuffed peppers, then cover the baking dish with foil.
- Bake for 20 minutes, then uncover and continue baking for 10-15 minutes until peppers reach desired tenderness.
- 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